Raspberry Coconut Cream Pie

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🥧 Raspberry Coconut Cream Pie

📖 Description

Raspberry Coconut Cream Pie is a luscious dessert featuring a buttery crust, silky coconut custard filling, and fresh, tangy raspberry topping. The sweetness of coconut pairs beautifully with the bright flavor of raspberries, creating a refreshing yet indulgent treat. Perfect for summer desserts, special occasions, and festive gatherings.

⏱ Prep & Cook Time

  • Preparation: 25 minutes

  • Cooking: 25 minutes

  • Chilling Time: 3–4 hours

  • Total Time: ~4 hours 50 minutes

🍽 Servings

8 slices

📝 Ingredients

🥧 Pie Crust

  • 1 ½ cups crushed digestive biscuits or graham crackers

  • 6 tbsp melted butter

  • 2 tbsp sugar

🥥 Coconut Cream Filling

  • 1 cup coconut milk (full-fat)

  • 1 cup whole milk

  • ¾ cup sugar

  • ¼ cup cornstarch

  • 3 egg yolks

  • 2 tbsp butter

  • 1 cup shredded coconut

  • 1 tsp vanilla extract

  • Pinch of salt

🍓 Raspberry Topping

  • 1 ½ cups fresh raspberries

  • ¼ cup sugar

  • 1 tbsp lemon juice

  • 1 tsp cornstarch + 2 tbsp water

☁ Whipped Topping (Optional)

  • 1 cup heavy cream

  • 2 tbsp powdered sugar

  • ½ tsp vanilla

👩‍🍳 Instructions

Step 1: Prepare the Crust

  1. Mix crushed biscuits, sugar, and melted butter.

  2. Press into a pie dish evenly.

  3. Bake at 180°C (350°F) for 10 minutes.

  4. Cool completely.

Step 2: Make Coconut Cream Filling

  1. Heat coconut milk + regular milk in a saucepan.

  2. In a bowl, whisk sugar, cornstarch, salt, and egg yolks.

  3. Slowly pour hot milk into egg mixture while whisking.

  4. Return to pan and cook until thick.

  5. Stir in butter, coconut, and vanilla.

  6. Pour into crust and chill 3–4 hours.

Step 3: Prepare Raspberry Topping

  1. Cook raspberries, sugar, lemon juice over medium heat.

  2. Add cornstarch slurry.

  3. Cook until thick and glossy.

  4. Cool completely.

Step 4: Assemble

  • Spread raspberry topping over chilled coconut filling.

  • Add whipped cream if desired.

  • Chill 30 minutes before serving.

💡 Chef Notes

  • Use fresh coconut milk for best flavor.

  • Strain raspberry sauce for a smooth topping.

  • Chill overnight for clean slices.

⭐ Tips for Perfect Pie

  • Toast shredded coconut for garnish & flavor boost.

  • Use cold heavy cream for best whipping results.

  • Do not overcook custard or it may curdle.

  • For crisp crust, brush baked base with egg white before filling.

🔁 Variations

  • No-bake version: Use gelatin or whipped cream-based filling.

  • Vegan version: Use coconut cream + agar agar + plant milk.

  • Chocolate base: Add cocoa powder to crust.

🥗 Nutritional Information (Per Slice Approx.)

Nutrient Amount
Calories 350 kcal
Carbohydrates 38 g
Fat 22 g
Protein 5 g
Fiber 3 g
Sugar 24 g

(Approximate values)

💚 Health Benefits

🥥 Coconut

  • Boosts energy

  • Improves digestion

  • Supports immune system

🍓 Raspberries

  • Rich in antioxidants

  • Supports heart health

  • Improves digestion

  • Low glycemic index

❓ Frequently Asked Questions (Q&A)

Q1: Can I freeze this pie?

Yes. Freeze without whipped topping for up to 2 months.

Q2: Can I use frozen raspberries?

Yes, thaw and drain before cooking.

Q3: How long does it last in fridge?

3–4 days refrigerated.

Q4: Can I make it sugar-free?

Yes, use stevia or monk fruit sweetener.

Q5: Can I use canned coconut milk?

Yes — full-fat canned coconut milk works best.

🌟 Best Occasions to Serve

  • Eid celebrations

  • Birthday parties

  • Summer desserts

  • Tea gatherings

  • Dinner parties

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