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You are here: Crunchy Creamy Sweet / Recipes / Dessert

Raspberry Coconut Sour Cream Crumb Pie Recipe

Published: Sep 26, 2016 · Modified: Oct 22, 2022 by Anna 14 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Raspberry Coconut Sour Cream Crumb Pie Recipe - sweet and creamy coconut filling with a tarty raspberry jam, all under a buttery crunchy crumb topping. This pie is easy and absolutely delicious!

Raspberry Coconut Sour Cream Crumb Pie slice on a plate.

This pie has my name written all over it. Everything from the easy crust ( and when I say easy, I mean so so easy! ), the sour cream filling to the crunchy crumb topping - it's all right up my alley. I can't even choose my favorite part of it!

I've had this idea for a pie for a while now and it's all because I was craving my sour cream crumb bars. I've made a pumpkin version, an apple caramel version and a strawberry pie version. It was time for a new flavor combo. And why not make it into a pie? After all, the pie season is upon us.

Raspberry Coconut Sour Cream Crumb Pie Recipe - sweet and creamy coconut filling with tarty raspberry jam, all under a buttery crunchy crumb topping. This pie is easy and absolutely delicious!

Recently, I shared my recipe for the Coconut Cheesecake Bars. They quickly became popular and no wonder- they are amazing! I was in love with the coconut filling and wanted to make it again in another dessert. Hence this pie. It's a merge of the crumb bars and the coconut cheesecake. The raspberry jam addition is a surprise, peaking through the buttery, crunchy crumb topping. You will be obsessed after the first bite!

Raspberry Coconut Sour Cream Crumb Pie Recipe - sweet and creamy coconut filling with tarty raspberry jam, all under a buttery crunchy crumb topping. This pie is easy and absolutely delicious!

This pie is incredibly easy to make. Just 15 minutes of prep is all you need to make it and then bake it for about 40 minutes. For the crust, I mixed melted butter with flour, sugar, baking soda, baking powder and salt. I reserved about ¾ of a cup for the crumb topping. The filling is a mixture of sour cream, sugar, flour, egg, vanilla and shredded coconut. I used a raspberry jam to dollop over the filling before topping the whole pie with crumb mixture.

OPTIONS: You can bake this into bars, in a 8" square pan. You can skip the coconut if desired as well as use a different fruit jam as well.

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Raspberry Coconut Sour Cream Crumb Pie slice on a plate.

Raspberry Coconut Sour Cream Crumb Pie Recipe

Author: Anna
Raspberry Coconut Sour Cream Crumb Pie Recipe - sweet and creamy coconut filling with tarty raspberry jam, all under a buttery crunchy crumb topping. This pie is easy and absolutely delicious!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 470 kcal
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Ingredients
 
 

for the crust and topping:

  • ½ cup unsalted butter melted, cooled
  • ½ cup granulated sugar
  • 1.5 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoons baking powder
  • ¼ teaspoon salt

for the filling:

  • 1 cup sour cream
  • 1 cup sweetened shredded coconut
  • ½ cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 large egg beaten
  • ½ teaspoon pure vanilla extract
  • ½ cup raspberry jam

Instructions
 

  • 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 ¾ 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.

Nutrition

Calories: 470kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 152mg | Fiber: 1g | Sugar: 41g | Vitamin A: 565IU | Vitamin C: 2.1mg | Calcium: 58mg | Iron: 1.6mg
Tried this recipe?Leave a comment with rating below!
Raspberry Coconut Sour Cream Crumb Pie Recipe - sweet and creamy coconut filling with tarty raspberry jam, all under a buttery crunchy crumb topping. This pie is easy and absolutely delicious!

If you like this recipe and make it, snap a photo and share it on INSTAGRAM. Tag me @crunchycreamysweet so I can check it out! 😀

Related Recipes:

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Pumpkin Spice Crumb Bars

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Comments

    5 from 8 votes

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    Recipe Rating




  1. Juci says

    October 07, 2016 at 2:19 pm

    5 stars
    Thank you for this lovely recipe, I just took it out of the oven a few hours ago!:) I didn't have raspberry jam, so I made it with cherry jam and it is delicious!:) I only have two comments for anybody considering baking this amazing recipe: you sholud let the cake cool overnight in the fridge, becasue even is you let it cool to room temperature after baking, it is still very gooey in the middle and you wont be able to slice it into pretty slices like on Anna's pictures. I think it need at least a night to set. The other comment is just really about personal preferences, I found the cake to be too sweet, next time I would use half the amount of the sugar described, because the sweethness overshadowes everything and the jams character can't come out because of the sugar. But really this is only my preference, seems like I don't have as sweet a thooth as I thought:)

    Thank you again for this lovely recipe, I will be making it again, the coconut shreds were a great idea!:)

    Reply
    • Anna@CrunchyCreamySweet says

      October 07, 2016 at 3:32 pm

      Hi Juci! THANK YOU so so much for trying the recipe and for coming back to leave this comment. I am loving the cherry jam idea! You should totally use whatever jam you love or simply have on hand. YES to sugar amount! I actually reduced the sugar amount from my original recipe for my crumb bars, because I knew the coconut will add sweetness as well. I am so happy to know you love the bars! Have a beautiful weekend! 😀 -Anna

      Reply
  2. Megan says

    September 29, 2016 at 2:28 am

    5 stars
    That pie looks great! I love raspberry.

    Reply
  3. Cathy says

    September 28, 2016 at 10:44 pm

    5 stars
    I feel like I MUST grab a fork and dive into this gorgeous pie!

    Reply
  4. Becky Hardin says

    September 27, 2016 at 11:15 am

    5 stars
    OMG. I haven't had breakfast yet and this is KILLING ME! YUM!

    Reply
    • Anna@CrunchyCreamySweet says

      September 27, 2016 at 10:52 pm

      Haha! Thanks, Becky!

      Reply
  5. Michelle says

    September 26, 2016 at 9:55 pm

    5 stars
    I prefer sour cream in crumb pie yum!! So good!

    Reply
    • Anna@CrunchyCreamySweet says

      September 27, 2016 at 10:52 pm

      Me too! Thank you, Michelle!

      Reply
  6. Des says

    September 26, 2016 at 1:39 pm

    5 stars
    I am a sucker for any kind of crumb topping on pie. Yum!

    Reply
    • Anna@CrunchyCreamySweet says

      September 27, 2016 at 10:56 pm

      Me too! Love it! Thanks, Des!

      Reply
  7. Lora says

    September 26, 2016 at 11:29 am

    5 stars
    I love how easy this is to put together!! I do love any thing raspberry, but am thinking a cranberry version would be fun for Thanksgiving!!

    Reply
    • Anna@CrunchyCreamySweet says

      September 27, 2016 at 10:56 pm

      Absolutely! I made white chocolate cranberry crumb bars the same way and they are a holiday favorite here. Thanks, Lora! 😀

      Reply
  8. Dorothy says

    September 26, 2016 at 10:44 am

    5 stars
    OH that looks so good. All my fave flavors!

    Reply
    • Anna@CrunchyCreamySweet says

      September 27, 2016 at 10:56 pm

      Yay! Thanks, Dorothy!

      Reply
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