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Hank's Hankerings: Coconut & Raspberry Jam Pie
 

By Hank the Burro

  July 5, 2019 --

Sometimes it is just too warm in the summer months to turn on the oven, but don’t let that stop you when you want a quick and easy dessert. Woman’s Day has a recipe for a no-bake Coconut Cream and Raspberry Jam Pie that is easy - and perfect for potlucks!

INGREDIENTS:

34 chocolate wafer cookies (we used Nabisco Famous Chocolate Wafers)

6 tbsp. unsalted butter, melted

1 8-oz. package cream cheese, at room temperature

3/4 c. unsweetened coconut cream

1/2 c. confectioners’ sugar

1 1/2 c. very cold heavy cream

2 tbsp. seedless raspberry jam

Sugared berries, for serving

DIRECTIONS:

In a food processor, pulse the cookies to form fine crumbs. Add the melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on the bottom and up the sides. Refrigerate for at least 20 minutes.

Using an electric mixer, beat the cream cheese, coconut cream, and confectioners’ sugar in a large bowl on medium-high speed until smooth, 2 minutes. Reduce mixer speed to low and gradually add the cream. Increase speed to medium-high and beat until stiff peaks form, 3 minutes. Spread evenly into the crust.

Working over a bowl, push the jam through a fine-mesh strainer to create a smooth paste, then dollop 6 spoonfuls around the perimeter of the pie. Drag a wooden skewer through the jam in a circle to create hearts.

Refrigerate until the mixture is set, at least 4 hours and up to 2 days, covering lightly with plastic wrap after 1 hour.

Just before serving, make the sugared berries. Using a small brush, coat blueberries and raspberries with a lightly beaten egg white*, then toss them in granulated sugar. Spoon into the center of the pie.

SOURCE: https://www.womansday.com/food-recipes/food-drinks/recipes/a58996/coconut-cream-raspberry-jam-pie-recipe/  

 

 
 
 
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