Coconut Raspberry Cream Pie

READY IN: 30mins




  • Start with the crust.
  • Preheat oven to 350 degrees.
  • Pulse the grahams in a food processor until finely ground.
  • Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
  • Press evenly into a 7" pie pan and bake for 10 minutes.
  • Let cool before filling.
  • Add a raspberry layer.
  • Puree berries in a blender or food processor.
  • Strain the pureed berries into a small saucepan to remove the seeds.
  • Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
  • Transfer the sauce to a bowl and let cool.
  • Spread the cooled raspberry mixture onto the pie crust.
  • Finish with coconut custard.
  • Using an electric mixer, whisk pudding and milk together until thoroughly combined.
  • Stir in shredded coconut and coconut extract.
  • Gently fold in the Cool Whip.
  • Spread into the pie pan and garnish with berries and toasted coconut.
  • Chill for 4 hours to set.