• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 8

Raspberry Coconut Sour Cream Crumb Pie

  • Recipe Submitted by on

 Ingredients List

  • for the crust and topping:
  • 1/2 cup unsalted butter melted, cooled
  • 1/2 cup granulated sugar
  • 1 cup and 1/2 all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • for the filling:
  • 1 cup sour cream
  • 1 cup sweetened shredded coconut
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 large egg beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup raspberry jam


Preheat oven to 375 degrees F.
Grease an 8" pie pan (traditional pie pan or springform pan).
In a large mixing bowl, mix together cooled butter, flour, sugar, baking soda, baking powder and salt. Reserve a heaping 3/4 cup of the mixture and set aside.
Press the remaining mixture into the bottom of pie pan. Set aside.
In another mixing bowl, mix together sour cream, coconut, sugar, flour, egg and vanilla. Pour mixture over crust. Dollop teaspoons of raspberry jam over sour cream mixture. Swirl with a knife if desired.
Sprinkle reserved crumb mixture over the filling.
Bake pie in preheated oven for 40 to 45 minutes OR until the crumb topping is golden brown and the pie looks set.
Remove from oven and cool completely.

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