Just because summer seems to scream for pie doesn’t mean we are eager to crank up the oven. This is especially true at the Fourth of July, when we’d rather focus on the grill and preparations for fireworks.
All of which is why we are especially thankful for the delicious ease of icebox pies. No baking — in fact, barely any cooking at all — is needed to create our sweet, rich raspberry coconut icebox pie. It blends fresh raspberries with a whipped cream-cream cheesecoconut milk filling that is cool and satisfying.
While we love the combination of raspberries and coconut, feel free to substitute the berry of your choice. Strawberries, blueberries or blackberries all would be good choices. And to help you really get a jump on the festivities, this pie can be prepared up to two days in advance.
Raspberry Coconut Icebox Pie
Start to finish: 2 hours (30 minutes active)
For the crust:
1 cup toasted shredded coconut
10 chocolate sandwich cookies, crushed
4 tablespoons butter, melted
For the filling:
1/4-ounce packet gelatin
2 tablespoons water
1/2 cup unsweetened fruit juice (or water)
8 ounces cream cheese, softened
1/2 cup cream of coconut
1/2 cup raspberry jam
1 cup heavy cream
2 cups fresh raspberries
1/2 cup toasted shredded coconut
To make the crust, in a medium bowl mix together the coconut, chocolate sandwich cookies and butter. Transfer the mixture to a 9-inch pie pan and press it evenly across the bottom and up the sides. Set aside.
To make the filling, in a small glass dissolve the gelatin in the 2 tablespoons of water.
In a small saucepan over medium high, bring the juice to a boil. Stir in the dissolved gelatin, then remove the pan from the heat and set aside.
In a medium bowl, use an electric mixer to beat together the cream cheese and cream of coconut. Add the raspberry jam and gelatin and mix until smooth.
In another medium bowl, use an electric mixer with clean beaters to whip the cream until it holds medium peaks. Working in 2 batches, gently fold the whipped cream into the cream cheese mixture. Gently fold in the raspberries, reserving a few for garnish. Spoon the mixture into the prepared pie shell. Top with the toasted coconut and the reserved raspberries. Refrigerate for at least 2 hours.
Nutrition information per serving: 520 calories; 350 calories from fat (67 percent of total calories); 39 g fat (26 g saturated; 15 g trans fats); 90 mg cholesterol; 40 g carbohydrate; 4 g fiber; 29 g sugar; 5 g protein; 190 mg sodium.
Alison Ladman is a recipe developer for the AP.