RASPBERRY COCONUT CREAM PIE

Raspberry Coconut Cream Pie image

I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. -Susan Jolly, Wilmington, Delaware

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/3 cup white baking chips, melted
1 graham cracker crust (9 inches)
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries
Additional coconut, toasted

Steps:

Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.