Just because summer seems to scream for pie doesn’t mean we are eager to crank up the oven. This is especially true on the Fourth of July, when we’d rather focus on the grill and preparations for fireworks.
All of which is why we are especially thankful for the delicious ease of icebox pies. No baking – in fact, barely any cooking at all – is needed to create our sweet, rich raspberry coconut icebox pie. It blends fresh raspberries with a filling of whipped cream, cream cheese and coconut milk that is cool and satisfying.
While we love the combination of raspberries and coconut, feel free to substitute the berry of your choice. Strawberries, blueberries or blackberries all are good choices. And to help you really get a jump on the festivities, this pie can be prepared up to two days in advance.