Serves a Crowd

French Coconut Raspberry Pie

July  3, 2011
1 Ratings
  • Makes one 10 inch pie
Author Notes

I watched a French coconut pie being made on Food Network where a milk based filling was poured into store bought frozen pie crust in an aluminum pan, baked, cooled a bit, sliced right through the foil pan and then served = Ms. Paula Deen style. Seriously, right through the foil!

Anyway, coconut pie took my fancy and my imagination took over, voila, a Raspberry Coconut pie jazzed up with a coconut milk base, vanilla extract and lighter on sugar. Definitely voted a dessert favorite by all who have tried it!

Test Kitchen Notes

I am a huge lover of coconut pies. The problem is most of the time they are a let down flavor-wise. I don't want a vanilla pie with a bit of shredded coconut added; I want a deeply coconutty pie. So I was excited to make lapadia's version, knowing her prowess in the pie department. This recipe certainly did not disappoint. It has a gorgeous coconut flavor that is punctuated beautifully by the tangy raspberries. I used full-fat coconut milk and blind-baked my crust, which both worked well. My custard was set at 38 minutes, so make sure to keep an eye on yours. I will definitely make this again. It's so good that four people devoured two-thirds of it in one sitting, and I'm ashamed to admit I'm about to eat my third slice. - hardlikearmour —hardlikearmour

What You'll Need
  • 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.

See what other Food52ers are saying.

  • JanetFL
  • krusher
  • em-i-lis
  • Bevi
  • Jaynerly

52 Reviews

Crystal B. July 11, 2017
Do you used the canned un refrigerated coconut milk, or the kind in the refrigerated dairy department in more of a traditional milk carton?
lapadia July 11, 2017
Hi! I used the "canned un refrigerated," and fyi, I have used half & half or cream whenever I did not have coconut milk in my pantry, it works fine. Enjoy!
brier N. July 21, 2014
This pie was amazing! Not too sweet but the perfect ending to a summer meal. The only change I made was to toast the coconut first before using in the filling and as the garnish-just enhanced the flavor a bit and gave it slightly more bite. My son announced that it was one of his favorite desserts ever! Can't get better than that.
lapadia July 22, 2014
Hi BN,
I’m happy to get your feedback and I love your “tweaks.” I’ve found this recipe can be quite versatile. Cheers!
JanetFL June 5, 2013
Our raspberries in Colorado are now 4 for $5.00 - I am very motivated to try this delicious-sounding recipe!
lapadia June 5, 2013
Hi JFL! Thanks for checking out my recipe and hope to hear back if/when you to try it! Enjoy...
JanetFL June 5, 2013
Trying it this weekend for a special dinner with friends......will post results. Thank you!!!!!
krusher May 23, 2013
I love coconut. I rarely eat dessert but when I do it is usually a custard dish of some sort. This looks fantastic. I have a whole day of self indulgence today - my day off. I have friends coming for dinner tonight so I will be happily cooking through the day. Thank you L for this wonderful recipe. This will be our dessert. Yum.
lapadia May 23, 2013
Yay, Karen! I'm thrilled you will trying this pie out with your guests; Happy Cooking and Enjoy!!
em-i-lis May 21, 2013
This looks marvelous, L. I wish I had some right now!
lapadia May 21, 2013
Thanks, Em!
Bevi May 21, 2013
I am going to make this for my mother's upcoming birthday. She would buy a store bought coconut cream pie once a week when we were kids. She will flip over this!
lapadia May 21, 2013
A wonderful plan, sounds like the perfect BD Pie!!! Let me know all about it :)
adelebernard December 27, 2012
This pie is amazing. I made it tonight, left it in the fridge to cool and when I got back home my parents had eaten half (and they don't even like eating desserts!). Perfect amount of sugar.
lapadia December 28, 2012
Thanks, abernard; I'm happy to get your feed back, love the story with your parents! :) BTW - welcome to Food52.
maranfos September 21, 2011
A great new addition to the pie recipe file - delicious and beautiful. I've made it three times and did not blind bake my home made pie shell. Using a glass pie dish seems to help assure a well baked crust.
lapadia September 21, 2011
Thanks for your input, maranfos! I'm so happy you have been enjoying this pie... :)
Mela July 29, 2011
did you bake the pie shell or used an already made crust?
hardlikearmour July 29, 2011
I blind baked mine, but lapadia does not.
lapadia July 31, 2011
I start with an unbaked pie shell (homemade or store bought) and usually don't blind bake if it is a store favorite store bought - for this pie is Marie Calendar. Remember though, if you don't blind bake, the custard may be in the oven longer than it needs, while waiting for the crust to bake. @HLA - thanks so much for the wonderful review!!
limoncello July 27, 2011
I made two!! The friend who came over and who was to take one home for his dessert FORGOT! Now I have two! How good is that? (VERY!)
lapadia July 27, 2011
LOL, limoncello! Glad you liked them :)
Jaynerly July 16, 2011
I think I would love this! Looks great!
lapadia July 16, 2011
Thanks, Jaynerly! Seriously the recipe is versatile in that you could use low or high fat coconut milk, or cream or milk... same with the crust, use your favorite. Would love to hear back if you should try it!
spicecat July 8, 2011
WOW! This looks so refreshing and cool. I mean we need cool right now in Arizona! Good luck Linda.
lapadia July 8, 2011
Thanks, spicecat!
WinnieAb July 7, 2011
Wow! This looks ridiculously great!
lapadia July 7, 2011
Thanks so much, WinnieAb! I hope you get to try it sometime :)
wssmom July 6, 2011
You are insanely brilliant!
lapadia July 6, 2011
Thanks for stopping by and checking it out, wssmom! I owe it all to a bit of my detailed oriented OCD mentioned earlier. :)
lorigoldsby July 6, 2011
Yum! Have you ever used the shaved coconut pieces? They toast so nicely.
lapadia July 6, 2011
Thanks, lori and "hi"! You know I have not shaved coconut pieces, I am sure it is very tasty, thanks for the idea! You have my imagination going, again :)
alexmr July 5, 2011
trying this tonight! tomorrow night i want to combine our recipes and try raspberry coconut key lime!! yumm!
lapadia July 5, 2011
Lime Coconut Raspberry pie, I admit I never considered these flavors together, it sounds like you described, yumm!
This looks like another divine pie from you! I love coconut and raspberries together. One of my experiments with the Italian Ice was with raspberries, coconut milk and lime. Still a work in progress, but now I wish I'd used the coconut milk I had to make your pie instead!
lapadia July 5, 2011
Hi! Thanks so much for stopping by, and leaving your input, ChezSuzanne! Your lime/coconut milk/raspberry work in progress sound very interesting, can't wait to see what you come up with...
fiveandspice July 5, 2011
Oh heavens! I want to eat this right now.
lapadia July 5, 2011
Too funny, fiveandspice! It is very easy to put together, so I hope you will try it soon :)
BlueKaleRoad July 4, 2011
Luscious, that's all I can say!
lapadia July 4, 2011
Thanks, BKR and Happy 4th, of July!
hardlikearmour July 3, 2011
Yum! I seriously love coconut custard & can just imagine how good it would be with raspberries!
lapadia July 4, 2011
Thanks, hla! As Emerill would say..."Kicked up a notch"!