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.