A coconut and berry no-bake pie for July Fourth

ALISON LADMAN
The Associated Press
Modified: June 26, 2013 at 5:06 pm •  Published: June 26, 2013
Advertisement
;

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.

___

EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP.

| |

Advertisement


Trending Now



AROUND THE WEB

  1. 1
    Conservative Activist Claims Women Paid The Same As Men Won't Find Husbands
  2. 2
    Report: Thunder to open playoffs on Saturday
  3. 3
    Former Sonics guard Gary Payton: Durant, Westbrook 'the new era'
  4. 4
    GOP consulting firm employee starts 'Boats 'N Hoes PAC'
  5. 5
    Why One Man Traveled Almost 3,000 Miles To Take On The Federal Government At A Ranch In Nevada
+ show more