Raspberry Coconut Sour Cream Crumb Pie Recipe
If you’re looking for a dessert that combines the tangy sweetness of fresh raspberries with the tropical flair of coconut, look no further! The Raspberry Coconut Sour Cream Crumb Pie is the perfect balance of creamy, fruity, and crumbly textures. It’s one of those recipes that you’ll want to keep on hand for every gathering, as it never fails to impress. With a rich sour cream filling and a delightful crumb topping, this pie is sure to become a favorite in your baking repertoire.
Why It’s My Go-To
I’ve always been a fan of desserts that are easy to make yet manage to steal the show. This Raspberry Coconut Sour Cream Crumb Pie is not only simple but also bursting with flavor. The creamy filling, combined with the juicy raspberries and the crunch of the coconut crumb topping, creates a delightful experience for your taste buds. Plus, it’s perfect for any occasion, whether it’s a cozy family dinner or a festive gathering.
What to Buy
- Unsalted butter – This will form the base of your crumb topping. Use good quality for the best flavor.
- Granulated sugar – Essential for sweetness in both the filling and crumb topping.
- All-purpose flour – Needed for the crust and crumb mixture.
- Baking soda – Helps the pie rise and achieve the right texture.
- Baking powder – Works in conjunction with baking soda for a light filling.
- Salt – Just a pinch enhances the flavors in the pie.
- Sour cream – Adds creaminess and a slight tang to the filling.
- Sweetened shredded coconut – Gives that tropical flavor and texture.
- Large egg – Binds the filling together and adds richness.
- Pure vanilla extract – Enhances the overall flavor of the pie.
- Raspberry jam – This will infuse the pie with sweet, fruity goodness.
Essential Tools for Success
- Mixing bowls – You’ll need multiple sizes for mixing the filling and crumb topping.
- Whisk – Perfect for combining the wet ingredients smoothly.
- Measuring cups and spoons – Accurate measurements are crucial for baking success.
- 9-inch pie dish – A classic size for your Raspberry Coconut Sour Cream Crumb Pie.
- Spatula – Helps in spreading the filling evenly and mixing ingredients.
Raspberry Coconut Sour Cream Crumb Pie Recipe — Do This Next
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that the pie bakes evenly.
Step 2: Prepare the Crust
In a mixing bowl, combine 1 cup unsalted butter, melted and cooled, 1 cup granulated sugar, 1.5 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon salt. Mix until the ingredients are well combined.
Step 3: Form the Pie Crust
Press this mixture into the bottom and up the sides of your 9-inch pie dish to create a crust. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
Step 4: Make the Filling
In another bowl, whisk together 1 cup sour cream, 1 cup sweetened shredded coconut, 2 tablespoons all-purpose flour, 1 large egg, beaten, 1 teaspoon pure vanilla extract, and 1/2 cup raspberry jam. Mix until smooth and well incorporated.
Step 5: Assemble the Pie
Spread the filling evenly over the pre-baked crust. Make sure it covers the whole surface for an even bake.
Step 6: Prepare the Crumb Topping
In a separate bowl, combine the remaining crumb mixture (from the crust preparation) with an additional 1/2 cup granulated sugar. Use your fingers to crumble the mixture over the filling, ensuring it’s evenly distributed.
Step 7: Bake the Pie
Return the pie to the oven and bake for an additional 25-30 minutes, until the topping is golden brown and the filling is set. A toothpick inserted into the center should come out clean.
Step 8: Cool and Serve
Allow the pie to cool completely before slicing. This helps the filling to set further. Serve chilled or at room temperature, and enjoy the delicious layers of flavor!
International Equivalents
- 1 cup = 240 mL
- 1 tablespoon = 15 mL
- 1 teaspoon = 5 mL
- 1 cup all-purpose flour = 120 grams
- 1 cup granulated sugar = 200 grams
Don’t Do This
- Don’t rush the cooling process. Allowing the pie to cool completely will help with slicing and prevent the filling from being runny.
- Avoid using low-fat sour cream; it might alter the texture and flavor of the filling.
- Don’t skimp on the mixing. Ensure all ingredients are well combined for the best results.
- Don’t substitute the raspberry jam with fresh raspberries; this could lead to a watery filling.
Storage Pro Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the pie for up to a month. Just ensure it’s well-wrapped to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Raspberry Coconut Sour Cream Crumb Pie Recipe Q&A
Can I use fresh raspberries instead of raspberry jam?
While you can use fresh raspberries, they may release too much liquid during baking, resulting in a soggier pie. It’s best to stick with raspberry jam for the optimal texture and flavor.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Just make sure to store it in the refrigerator until you’re ready to serve.
What can I substitute for sour cream?
You can substitute Greek yogurt for sour cream if you’re looking for a slightly healthier option. It will provide a similar creaminess and tang.
Can I add other fruits to the pie?
Yes! Feel free to mix in other fruits such as blueberries or strawberries along with the raspberries for a delicious twist.
The Last Word
The Raspberry Coconut Sour Cream Crumb Pie is an absolute delight that brings together the tartness of raspberries with the rich, creamy texture of sour cream and the coconut’s tropical sweetness. It’s a dessert that not only tastes amazing but also looks stunning on any table. Perfect for summer picnics or cozy winter gatherings, this pie is versatile and sure to please. So, roll up your sleeves, gather your ingredients, and get ready to impress your friends and family with this stunning dessert. Happy baking!
Raspberry Coconut Sour Cream Crumb Pie Recipe
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: In a mixing bowl, combine the melted butter, granulated sugar, flour, baking soda, baking powder, and salt. Mix until well combined.
- Step 3: Press this mixture into the bottom and up the sides of your pie dish. Bake for about 10 minutes or until lightly golden, then let cool slightly.
- Step 4: In another bowl, whisk together sour cream, shredded coconut, flour, beaten egg, vanilla extract, and raspberry jam until smooth.
- Step 5: Spread the filling evenly over the pre-baked crust.
- Step 6: Combine the remaining crumb mixture with additional sugar and crumble it over the filling.
- Step 7: Bake the pie for an additional 25-30 minutes until the topping is golden brown and the filling is set.
- Step 8: Allow the pie to cool completely before slicing. Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can freeze the pie for up to a month; just ensure it’s well-wrapped.
- Thaw frozen pie in the refrigerator overnight before serving.
