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Celebrate July 4th with easy raspberry coconut icebox pie

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press
Tuesday, July 2, 2013 - 12:01 am

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 and 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)

Servings: 8

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

To make crust, in a medium bowl mix together coconut, chocolate sandwich cookies and butter. Transfer mixture to a 9-inch pie pan and press it evenly across the bottom and up the sides. Set aside.

To make filling, in a small glass, dissolve gelatin in the 2 tablespoons of water. In a small saucepan over medium-high, bring juice to a boil. Stir in dissolved gelatin, then remove pan from heat and set aside.

In a medium bowl, use an electric mixer to beat together cream cheese and cream of coconut. Add raspberry jam and gelatin and mix until smooth.

In another medium bowl, use an electric mixer with clean beaters to whip cream until it holds medium peaks. Working in 2 batches, gently fold whipped cream into cream cheese mixture. Gently fold in raspberries, reserving a few for garnish. Spoon mixture into prepared pie shell. Top with toasted coconut and reserved raspberries. Refrigerate for at least 2 hours.

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; and 190 mg sodium.