Raspberry Coconut Cream Pie
Source: Redbook, July, 1998
Servings: 8
Combine in small saucepan:
1 can (14 oz.) cream of coconut
1/3 cup sugar
1/4 cup water
Sprinkle with:
1 envelope (1/4 oz.) unflavored gelatin
Dissolve over low heat; cool
Beat:
1 1/2 cups heavy cream
Fold in coconut mixture, then:
2 pints raspberries (reserve some for garnish)
Refrigerate until slightly firm.
Place in graham cracker crust. Garnish with reserved raspberries and flaked coconut. Chill.
Source: Redbook, July, 1998
Servings: 8
Combine in small saucepan:
1 can (14 oz.) cream of coconut
1/3 cup sugar
1/4 cup water
Sprinkle with:
1 envelope (1/4 oz.) unflavored gelatin
Dissolve over low heat; cool
Beat:
1 1/2 cups heavy cream
Fold in coconut mixture, then:
2 pints raspberries (reserve some for garnish)
Refrigerate until slightly firm.
Place in graham cracker crust. Garnish with reserved raspberries and flaked coconut. Chill.
MsgID: 3124535
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pie and Pie Crust Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pie and Pie Crust Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Peanut Butter Chiffon Pie for Jen
- Heavenly Chocolate Pie (Ghirardelli recipe)
- Bob Evans Fall Harvest Pumpkin Pie
- Pecan Bourbon Pie (using eggs, butter, sugar and corn syrup)
- Decadent Brownie Pie
- Keebler Chocolate-Banana Cream Pie
- The Ivy Bake Shoppe Caramel Apple Tart
- Banoffee Pie (4) for dearest Manyhats
- Original DelMonte Pumpkin Pie (using milk, can label recipe, 1950's - '60's)
- Festive Pumpkin Pie and Golden Meringue Pumpkin Pie (using marshmallow creme) - 2
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!