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 cheese-coconut 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
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