Reviewed: May 21, 2012

My first attempt at a coconut cream pie turned out FANTASTIC! Everyone loved it. This pie is easy to make and tasted wonderful. Next time I will probably 1 and a half the recipe of the filling. I was pleased with the amount of merangue and didnt need to increase it. Baked up beautiful!

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Reviewer:

JP1968

Reviewed: May 19, 2012

Use 4 eggs if you live above 2500 feet. And be sure that, after tempering the eggs and adding them back to mixture, to cook for 4 solid minutes so that it will set up properly and not turn to liquid after cooked and cooled. You can easily turn this into a chocolate pie by putting 4 ounces of melted Baker's unsweetened chocolate into the milk mixture at the beginning and no coconut at the end.

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Reviewer:

mvelar

Cooking Level: Expert

Home Town: Taos, New Mexico, USA

Reviewed: May 7, 2012

This is by far the BEST coconut cream pie recipe I have ever tried...the only thing different that I do is double the filling for a mile high pie!

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Reviewer:

luhrick

Cooking Level: Intermediate

Living In: Naples, Florida, USA

Reviewed: Apr. 23, 2012

Turned out prefectly - it had been forever since I had made on of these. My husband said it was they best yet.

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Reviewer:

stuffedpuppet

Cooking Level: Expert

Home Town: Borger, Texas, USA

Living In: Floydada, Texas, USA

Reviewed: Apr. 8, 2012

I love to bake but normally stick to the usual, cakes cupcakes... This is the first time I made a pie other than fruit pies. It was easy to make and came out Awesome! I took it to a holiday dinner where there were 6 other desserts and this was devoured immediately. Great recipe!

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Reviewer:

Alisha

Reviewed: Apr. 7, 2012

Very good. Very simple to follow. I added 1/2 t vanilla to my meringue, but followed everything else exactly as stated. Will make it again!

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Reviewer:

4runs10

Reviewed: Jan. 21, 2012

I am throwing away my old recipe and replacing it with this one! LOVE this recipe! No more soggy pie crusts from filling that was not quite right. The only thing that I did differently was to bake the meringue at 425 degrees for 5 minutes. I used to have trouble with my meringue beading, but haven't had any problems since I went to a higher temperature for a shorter time. You will not be sorry if you try this recipe!

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Reviewer:

pinto68

Reviewed: Jan. 4, 2012

BEST EVER!!! I've never rated a recipe before but I felt this one absolutely deserved five stars. I followed the recipe exactly as written and it was perfect. A local restaurant had a pie just like this one that was my husband's favorite. When he tasted this one he went straight to Facebook and posted that I had just put them out of business and it was the best coconut pie in history!

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Reviewer:

dnkpastry

Cooking Level: Professional

Reviewed: Nov. 23, 2011

Very good & Very easy!! I coated the baked pie crust with egg whites & baked a few minutes longer before adding the coconut mixture. This prevents the pie crust from getting soggy. Everyone loved it!! I made 2 because my family has a hard time waiting until dessert time on Thanksgiving. I'm not sure the second one will even make it to the holiday table.

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Reviewer:

r harding

Home Town: Laramie, Wyoming, USA

Reviewed: Nov. 22, 2011

This brought back a lot of fond memories of the cream pies we had that my mom made for Sunday dinner desserts. I didn't have enough milk on hand for the 2 cups called for so I subbed with 2 cups of canned coconut milk. (Not the sweet stuff!) This pie is positively decadent! I had a slice for breakfast (cause I'm the Gma!) and the flavors have combined to make it even richer tasting. Refrigeration is key to making this pie over the top. Thank you so much for sharing and I look forward to doing this one often.

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