Royal Raspberry Coconut Pie

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  • 2 cups flaked coconut
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons melted butter
  • 1 (10 ounce) package frozen raspberries, thawed
  • 4 cups miniature marshmallows
  • Few drops red food coloring
  • 1 cup heavy cream, whipped


  1. Combine coconut, sugar and flour. Blend in butter. Press into 9-inch plate.
  2. Bake at 350 degrees F for 10 minutes.
  3. Drain raspberries, reserving 1/2 cup syrup.
  4. Melt marshmallows with syrup in double boiler. Stir until smooth. Add red food coloring and mix well.
  5. Chill until thickened.
  6. Mix until well blended. Fold in raspberries and whipped cream. Pour into coconut rust.
  7. Chill until firm.

Yield: 6 to 8 servings

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