Coconut Macaroon and Raspberry Cream Pie

Servings:

6-8 people

Ingredients:

For the coconut macaroon crust:

• 1 cup unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract

For the raspberry cream filling:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup fresh raspberries
• 1 tablespoon raspberry jam

Instructions:

Make the coconut macaroon crust:

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together shredded coconut, sugar, and salt. Add softened butter, eggs, and vanilla extract. Mix until well combined.
3. Scoop tablespoon-sized balls of the mixture onto the prepared baking sheet, leaving about 1 inch of space between each ball.
4. Bake for 18-20 minutes or until lightly golden brown. Allow to cool completely.

Make the raspberry cream filling:

1. In a medium saucepan, whisk together heavy cream and sugar. Cook over medium heat until sugar has dissolved.
2. In a small bowl, whisk together cornstarch and a splash of the hot cream mixture. Add back into the saucepan and cook for an additional 2-3 minutes or until thickened.
3. Remove from heat and stir in fresh raspberries and raspberry jam.

Assemble the pie:

1. Arrange cooled coconut macaroons on the bottom of a 9-inch pie dish.
2. Pour raspberry cream filling over the macaroon crust.
3. Refrigerate for at least 2 hours or until chilled and set.

Notes:

This tropical twist on the classic cream pie is sure to delight anyone with a sweet tooth! The coconut macaroons provide a delicious crunch, while the raspberry cream filling adds a tangy and refreshing touch. Enjoy!