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Raspberry Coconut Pie

For skinny piecrust
  Butter 2 Tablespoon
  Whole wheat pastry flour 1⁄4 Cup (4 tbs)
  Unbleached white flour 1⁄4 Cup (4 tbs)
  Ice water 8 Teaspoon
For the filling
  Cornstarch 2 Tablespoon, divided
  Skim milk 2 Cup (32 tbs) (Divided)
  Unflavored gelatin 2 Tablespoon (Divided, 2 Envelopes)
  Honey 2 Tablespoon (Divided)
  Rum extract 1 Teaspoon
  Flaked unsweetened coconut 1⁄2 Cup (8 tbs)
  Unsweetened frozen raspberries 20 Ounce (1 Package)

1. To make the pastry for the pie crust, in a medium-size bowl, combine whole wheat pastry flour and unbleached white flour.
2. Cut butter into flour with a pastry blender until crumbly.
3. Add water, a teaspoon at a time, until dough binds together when pressed against the sides of the bowl.
4. Form into a flat round, wrap in plastic wrap and place in the refrigerator to chill well.
5. Preheat the oven to 425°F

6. Unwrap the dough, dust it lightly with flour and place it between two sheets of waxed paper.
7. Roll out lightly to paper thinness.
8. Remove top piece of waxed paper and invert crust, paper side up, over a 9-inch pie plate.
9. Remove second piece of paper and press crust against bottom and sides of plate.
10. Prick bottom and sides with a fork and bake on bottom shelf of preheated oven for 10 minutes or until lightly browned.
11. Remove from oven and let cool.
12. To make the custard, in a medium-size heavy bottomed saucepan, blend 1 tablespoon of the cornstarch in 1 cup of cold skim milk.
13. Add 1 envelope of gelatin to the pan and set aside to soften for 5 minutes.
14. When gelatin has softened, stir in 1 tablespoon of the honey.
15. Place the pan over medium heat and cook the mixture, stirring constantly, until it thickens and gelatin dissolves completely. Use a balloon whisk or wooden spoon to stir.
16. Take pan off the heat and blend in the rum extract, remaining milk, and coconut.
17. Allow the mixture too cool slightly, whisking occasionally to prevent lumps from forming.
18. Pour the custard into the baked and cooled pie shell and place in the refrigerator to set and chill for about 2 hours.
19. To make the raspberry topping, drain raspberries, reserving juice in a small saucepan.
20. Blend remaining cornstarch and honey into the juice and add the remaining gelatin.
21. Allow the gelatin to soften for 5 minutes in the juice.
22. Place pan over medium-low heat and cook the sauce, stirring constantly until it thickens and gelatin dissolves.
23. Stir raspberries into the sauce and take pan off the heat.
24. Pour the raspberry sauce on top of the pie coconut custard and return the pie to the refrigerator to set and chill, preferably overnight.

25. Slice Raspberry Coconut Pie into equal size wedges and serve on cold dessert plates.

Recipe Summary

Difficulty Level: 
Holiday, Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 240 Calories from Fat 80

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 5.5 g27.3%

Trans Fat 0 g

Cholesterol 12.3 mg4.1%

Sodium 53.9 mg2.2%

Total Carbohydrates 30 g10.1%

Dietary Fiber 3.9 g15.8%

Sugars 12.9 g

Protein 10 g20.2%

Vitamin A 2.8% Vitamin C 25%

Calcium 10.4% Iron 257.7%

*Based on a 2000 Calorie diet

Raspberry Coconut Pie Recipe