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Raspberry Coconut Sour Cream Crumb Pie slice on a plate.
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5 from 8 votes

Raspberry Coconut Sour Cream Crumb Pie Recipe

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 8 servings
Calories: 470kcal
Author: Anna


for the crust and topping:

  • 1/2 cup unsalted butter melted, cooled
  • 1/2 cup granulated sugar
  • 1.5 cup 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.


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