Raspberry Coconut Cream Pie Recipe

By dorchuk

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 flaked coconut
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 cup fresh raspberries
• Toasted coconut

Preparation

Step 1

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 3 hours or until set.
Yield: 8 servings.