Reviewed: May 16, 2012

really good , i added some coconut extract to kill the egg flavor and it works wonderful

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Yessenia

Cooking Level: Intermediate

Living In: Metairie, Louisiana, USA

Reviewed: May 11, 2012

this is very good but it wasn't like coconut pie i am used to, it's more cake like, i followed the recipe as directed, although i did add coconut flavoring,i will make this again, thanks for the recipe.....Judy

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judy

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Home Town: Athens, Tennessee, USA

Living In: Ocoee, Tennessee, USA

Reviewed: Apr. 10, 2012

Yum! Easy, not too sweet, and very coconutty! I think if I made it again I'd make a caramel sauce to go with it. Not because it really needs it but just because. Thanks for sharing this, Kiana!

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jmruef

Reviewed: Mar. 17, 2012

Custardy and good!

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CASANDREAS

Cooking Level: Expert

Home Town: Saint Marys, Pennsylvania, USA

Reviewed: Oct. 19, 2011

Very simple recipe and it looks/smells very nice. I used KRPAYNE's suggestion like so many others. Still, this was too eggy. The pie tasted like a sweet egg custard to me. The crust did work very well though.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

Reviewed: Aug. 12, 2011

taste just like coconut custard pie. Easy, and very good!

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Reviewer:

paula63

Reviewed: Jun. 9, 2011

This was good but I was hoping for more cocnut flavor. I will make this again, it was very easy amd tasted good, next time i might try subbing some coconut milk for the regular milk.

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Reviewer:

jamers9050

Reviewed: Apr. 23, 2011

This was the easiest pie I ever made!!! And GOOD!!!! The first pie I followed directions exactly, the second one instead of coconut, I put 1 cup of raspberries on top. Another favorite!!!!! Both pies were delicious!!!!

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Reviewer:

tnovak

Reviewed: Mar. 5, 2011

This pie is awesome. I did make some changes as suggested by other raters - 3 eggs, 3/4 c baking mix, 2 1/4 c milk (used skim), 2 teaspoon vanilla and topped the pie with about 1 cup of coconut after I poured it in the pie pan. I didn't use a deep dish pie and it fit fine. I also covered it with foil towards the end of the baking to prevent it from browning too much.

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Reviewer:

SWK

Cooking Level: Expert

Reviewed: Dec. 25, 2010

This gets 4 stars becasue it is just so simple and easy to put together with a very smooth taste. I made a few modifications for anyone looking to cut out the dairy- I used soy milk and egg beaters and gluetin free pancake mix instead of a regular baking mix. I put 1 cup slenda sugar and 1/4 cup splenda brown sugar ( I LIKE IT SWEET) cinnamon sprinkled on top... too good. But does anyone have a suggestion on how to stop it from cracking when I take it from the oven and it cools of? I put a picture up of the finished product.!! Enjoy..

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