As I've made this recipe once before, I decreased the amount of coconut to 3/4 cup and the sugar for the meringue to 1 tablespoon per egg. The next time I make it I'll also decrease the amount of cornstarch (as I thought it was a bit too thick) and add toasted coconut to the custard filling. Excellent coconut pie recipe!!! Definitely a keeper.

Reviewed On: Dec. 20, 2007

Followed the recipe to a "T" but added one heaping tablespoon of extra chunky peanut butter. Yum! Absolutely delicious!!

Reviewed On: Nov. 5, 2007

Very, very good. I added more minced garlic for flavor and omitted additional salt to the tomatoes as both cheeses have enough salt in them already. Excellent dish that I would definitely make again.

Reviewed On: Aug. 12, 2007