Saturday, April 20, 2013

Raspberry Coconut Pie

This recipe is adapted from a vintage Mennonite Recipe Book that I purchased at the Relief Sale.
I would put this in the category of an All American Recipe.

Raspberry Dessert:

2 C Flaked Coconut
2 TBS Sugar
1 TBS Flour
3 TBS Butter, melted
1 - 10 oz. package of frozen Raspberries, thawed
1 TBS Cornstarch
1/3 C Water
1 - 8oz. package of Cream Cheese, softened
1/2 C Powdered Sugar
3 TBS Milk
1 - 8 oz. carton of Cool Whip ( for my European Friends this is Whipped Cream)  For this recipe you're asked to top the dessert with whipped cream, so you can make enough for that , if you don't have Cool Whip...... We could all do this!

1/3 C Chopped Pecans

Mix well

Press into the bottom of a 9" Pie pan, preferably glass for presentation.
Bake at 350 degrees for 12 - 15 minutes
Cool completely

Cook Raspberries
Thicken with Cornstarch mixed with the Water
Continue cooking until thick, stirring often
Remove from heat and cool completely

Spread the Raspberries over the crust

In a bowl, mix together with an electric mixer:
Cream Cheese
Powdered Sugar
Spread this over the Raspberries

Top the dessert with Cool Whip or Whipped Cream.
Sprinkle with Pecans

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