This unique take on a raspberry pie features a jammy raspberry coconut filling and a chewy coconut streusel topping, reminiscent of a macaroon, baked in a buttery flaky pie crust. It's fruity, sweet and a bit unexpected, in all the best ways.

A slice of raspberry coconut macaroon pie.

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This Raspberry Coconut Pie is simple but bold. Raspberries and coconut come together to make a jammy, tart-sweet filling, and then a little magic happens in the oven: the streusel topping, made with coconut, butter, sugar, and a bit of flour, bakes into two textures, with some of it melting into the berries and the rest crisping up to form a chewy golden shell. It’s like a coconut macaroon and a fruit pie had a baby and it's delightful.

I first made this pie on a whim many years ago when I was very pregnant with my first kid. It was one of 18 pies I baked for my best friend’s wedding. At that time, I wasn’t yet a recipe developer, just a baker on maternity leave before becoming a mom, so creating a recipe for a wedding without knowing how it would turn out was a risk. But one that paid off because this pie ended up being the most beloved at the reception. However, I didn't write the recipe down when I was making it, and I ended up spending years trying to recreate it. But, that effort was totally worth it. Now it’s not only written down for myself, but it also brings me great joy to share it here with all of you. It was one of the very first recipes I published on this website, and I recently re-made it a few times (it's still as a good as I remember) and took some fresh photos of it and simplified the instructions a bit.

How to Make It

This pie works well with either fresh or frozen raspberries, which means you can make it year-round. There are a lot of options when it comes to dried coconut, but this recipe was specifically developed for the unsweetened kind. Why unsweetened coconut? I like that it generally contains one ingredient: coconut. And, unsweetened means the baker gets to control the sweetness. That said, if you truly love sweetened coconut, go for it!

And for the crust, a flaky American style butter pie crust is great (made by hand, in the food processor or in the stand mixer), or use whatever pie crust recipe you love.

Here is a quick visual overview of the steps needed to make this Raspberry Coconut Pie. If you are looking for the full recipe, keep scrolling!

Step 1: In a large bowl, combine the raspberries, shredded coconut, sugar, cornstarch, almond extract, and salt.

Mixing together a raspberry filling for a pie.

Step 2: Let the mixture sit until the sugar has mostly dissolved.

Step 3: Melt the butter and stir together the coconut macaroon streusel.

An assembled but unbaked raspberry coconut macaroon pie.

Step 4: Roll out the pie crust and transfer the fruit filling to it.

An unbaked raspberry pie with a coconut macaroon streusel on top.

Step 5: Sprinkle the streusel over the top.

A raspberry pie with a coconut macaroon streusel topping.

Step 6: Bake until until the crust is golden and the filling is bubbling. The middle temperature should reach 200ºF.

How to Tell When It's Done

There are a few ways to tell when the raspberry pie is done.

The most foolproof way to ensure your pie is baked properly is to use an instant-read thermometer. I always use one to check the temperature of each and every pie that I bake. The internal temperature in the center middle of the pie should be above 200ºF.
Visually check: look for the streusel to be lightly golden and the pie filling to be puffed up. It puffs up because the fruit has reached the temperature needed for it to "boil." As it cools, it will deflate.

A baked and sliced raspberry coconut macaroon pie.

A Few Tips for Success

Make the pie crust the day before.
Use a metal pie plate if possible for the best bottom crust texture.
If using frozen raspberries, don’t thaw them first. Just toss them with the filling ingredients and bake.
Preheat the oven properly. It’s such an underrated step, but not giving your oven enough time to fully preheat is one of the most common pie crust mistakes. If the oven isn’t truly hot when the crust goes in, it won’t bake the way it’s supposed to.
Like most fruit pies, this raspberry pie can be assembled ahead of time and frozen before baking. To freeze, place the unbaked pie on a sheet pan and set it in the freezer until solid, about 12 hours. Once frozen, wrap the pie tightly in two layers of plastic wrap, then cover it with aluminum foil. Don’t forget to label it! Here is a guide to baking frozen pies.

More Fruit Pie Recipes

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Full Recipe

Raspberry Coconut Macaroon Pie

Print Recipe

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5 from 3 reviews

A pie that combines the magic of raspberry and coconut! This Raspberry Coconut Macaroon Pie starts with a flaky pie crust, filled with fresh or frozen raspberries and shredded coconut, then topped with a streusel that’s reminiscent of a coconut macaroon. Don’t skip the almond extract—it’s key to the flavor.

Author: Kelli Avila
Prep Time: 00:30
Cook Time: 00:55
Total Time: 1 hour 25 minutes
Yield: Serves 8-10
Category: Fruit Pie

Ingredients

For Pastry and Filling:

½ batch of butter pie crust
5 cups (600 grams) frozen raspberries (see note on fresh)
1 cup (80 grams) unsweetened shredded coconut (see note)
⅔ cup (135 grams) granulated sugar
3 tablespoons (30 grams) cornstarch
½ teaspoon almond extract
½ teaspoon coarse kosher salt

For Topping:

6 tablespoons (85 grams) unsalted butter
1 cup (100 grams) unsweetened finely shredded coconut
½ cup (100 grams) granulated sugar
¾ cup (90 grams) all-purpose flour
¼ teaspoon almond extract
Pinch coarse kosher salt

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Instructions

Prepare the pie dough and let it rest overnight, if possible.
Preheat the oven to 400ºF and place an oven rack in the lowest part of the oven.
For the dough: Roll out the pie dough disk to an 11-inch circle. Fit the dough into a 9-inch pie plate, making sure to press the dough into the sides and the bottom. Trim and crimp the edges as desired to form a pie shell. Transfer to the refrigerator until ready to use.
For the filling: In a large bowl, mix together the raspberries, shredded coconut, sugar, cornstarch, almond extract, and salt until combined. Let stand at room temperature, stirring occasionally, until the sugar is mostly dissolved, 10 to 15 minutes. The raspberries should still be semi-frozen.
For the topping: Melt the butter in a medium pot, then turn off the heat. Add the coconut, sugar, flour, almond extract, and salt and mix until well combined.
Add the raspberry filling to the chilled pie shell, pressing down gently on the filling to eliminate space between the fruit pieces. Sprinkle the crumble mixture on top of the pie.
Bake the pie in the preheated oven on a rimmed baking sheet on the lowest rack for 20 minutes. Lower the oven temperature to 375ºF and bake until the pie filling is bubbling and it reaches an internal temperature above 200ºF, 35 to 45 minutes. If the crust or streusel is browning too quickly, loosely cover with aluminum foil.
Remove the pie from the oven and transfer to a wire rack to cool. Let cool for at least 4 hours, or preferably overnight. Serve at room temperature.

Notes

Shredded coconut can vary in texture, from finely shredded to large flakes. A medium shred works best in the filling for a bit of texture, and either finely or medium shredded coconut (I like this version from Wegman's, and Trader Joe's has a version that is similar) will work in the streusel. The recipe calls for unsweetened coconut, but sweetened can be used—it’ll just make the pie a little sweeter.

This recipe works with either fresh or frozen raspberries, but frozen ones are easier to work with, given the delicate nature of raspberries. If using fresh, choose firm berries if you can, and stir gently to avoid crushing them.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

The pie can be made one day ahead, and lightly covered and left at room temperature. If keeping the pie longer than one day, cover and refrigerate. When ready to serve reheat at 350ºF until the chill has been taken off the pie and the crust is crisp again.

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