French Coconut Raspberry Pie Recipe

Name: French Coconut Raspberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie; 1/2 cup raspberries for the pie filling; 1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie; 1-1/2 tablespoon AP flour; 1 cup coconut milk - light or full fat; 2 large eggs - beaten; 1 teaspoon vanilla extract; 4 tablespoons salted butter, melted; 35 Raspberries - for the circumference of the pie; A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell; Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time

Servings: persons

1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie
1/2 cup raspberries for the pie filling
1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie
1-1/2 tablespoon AP flour
1 cup coconut milk - light or full fat
2 large eggs - beaten
1 teaspoon vanilla extract
4 tablespoons salted butter, melted
35 Raspberries - for the circumference of the pie
A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell
Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time

1
Preheat oven to 350 degrees F.
2
Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
3
Combine 1/2 cup sugar and flour. Add the milk, eggs, vanilla and melted butter. Whisk to combine, pour over the berries and shredded coconut.
4
Bake until the custard is set but wobbly in the middle, about 40-50 minutes - if needed cover the edge of crust the last 10-15 minutes of baking.
5
After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
6
Let pie cool on a wire rack, at least an hour. Refrigerate at least 2 hours - up to overnight. Lightly cover if overnight.
7
Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve either cold or room temperature.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie, 1/2 cup raspberries for the pie filling, 1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie, 1-1/2 tablespoon AP flour, and more.

Yes, French Coconut Raspberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

French Coconut Raspberry Pie

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