Raspberry Coconut Cream Pie

8 ingredients
2 steps

Ingredients

  • 1/3 cup white baking chips, melted
  • One 9-inch graham cracker crust (about 6 ounces)
  • 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

Directions

  1. 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.
  2. 2
    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.

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