Reviewed: Sep. 18, 2009

My family loves this pie! I exchanged part of the milk with a can of cocunut milk and made up the difference with 2%. I also use 2 extra tbls of cornstarch, with toasted coconut on top of whip cream topping...I never have any left over!

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SueMc

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Reviewed: Sep. 4, 2009

I have to start out by saying that this really is a 5-star recipe. I know this because my daughter made this pie first. In fact, within 2 weeks she made 4 pies. All of them were consistently perfect. I think the problem lies in my preparation of this recipe. I'm lost as to where I made my mistake. My pies tasted great but were much too thin, even after several hours of refrigeration. So, don't be afraid of trying this recipe. If it turns out right it is well worth the effort.

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JADED30720

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Reviewed: Sep. 4, 2009

I have to start out by saying that this really is a 5-star recipe. I know this because my daughter made this pie first. In fact, within 2 weeks she made 4 pies. All of them were consistently perfect. I think the problem lies in my preparation of this recipe. I'm lost as to where I made my mistake. My pies tasted great but were much too thin, even after several hours of refrigeration. So, don't be afraid of trying this recipe. If it turns out right it is well worth the effort.

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Victoria C.

Cooking Level: Expert

Home Town: Chatsworth, Georgia, USA

Living In: Dalton, Georgia, USA

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Reviewed: Aug. 31, 2009

As per one of the other reviews, I made the pie as directed, but only used 2 tsp. of vanilla and increased the amount of coconut to 2c. To get the right thickness I used 1/4 c. + 1/8 c. + 1 Tbsp. of corn starch. I also made a simple meringue to go on top instead of using the whipped cream. The pie was simply delicious. Creamy, yet flavorful.

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ChillyBaker

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Reviewed: Aug. 6, 2009

First of all who puts salt as an ingredient for a coconut cream pie recipe anyway, I expected it to be the sweetest pie I would ever taste; but I was way off. I was looking forward to making coconut cream pie, until after it was set with all that salt in it. Now I don't feel the same way about pie anymore, after I just opened myself to pie. The only thing that was good was the crust, coconut, and whipped topping. Take my advice and FORGET to write down "1/2 salt".

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Nikki

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Reviewed: Jun. 12, 2009

Super easy and delicious!!! I made a meringue out of the 4 leftover egg whites and sprinkled toasted coconut on top. Absolutely delicious; thanks for the recipe!!!

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becky

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Reviewed: May 18, 2009

re: cookingmama's review on 11/10/03, this recipe IS a cream pie because the ingredients are placed in a precooked shell. While the ingredients may lean towrds that of a custard, the method is what defines it as a cream pie and not custard.

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Elizabeth

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Reviewed: Apr. 25, 2009

Excellent. Rich, creamy, not too sweet. I followed it exactly. Next time, and there will be a next time, I will use 1/2 vanilla & 1/2 coconut extract, and toast the coconut for the top. I may consider using a bit more cornstarch.

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PeggyM

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Apr. 17, 2009

Excellent and super easy pie!! I love this recipe and will add it to my recipe box. I added a half of teaspoon of coconut extract to the filling because I had it on hand and figured, 'why not'!! Make sure not to rush the process and keep stirring the custard the entire time. I used the Stabalized whipped cream recipe from this site for the topping and I would recommend that because you don't want a runny topping. Love it, thanks!!

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Verena

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

I thought this recipe was too eggy and too much vanilla. The texture was not as creamy as I was hoping for. It was slightly gelatinous .

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Marianne

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Reviewed: Mar. 12, 2009

Absalutly loved it!!! I only added a bit more cornstarrch, other than that nothing. Good Job!

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Chelsey

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

I made this for my husband on Valentine's Day and he said it was great. To me that is a 5 star rating. Next time I think I will add more coconut though.

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pumpkinpatch

Cooking Level: Intermediate

Home Town: Macomb, Illinois, USA

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Reviewed: Feb. 4, 2009

Not a coconut fan myself but was asked to make this for friends birthday, he absolutly loved it and requested i make for any occasion

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Bridget

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Dec. 26, 2008

This was a pretty good coconut cream pie recipe. I followed the recipe as it was written with the exception of two things: putting toasted coconut on top, and adding a little bit of water to the cornstarch (then thoroughly mixing the cornstarch and water together to prevent lumps from forming). There are a few things that I would change to make this recipe a 5 star recipe: -Use twice as much cornstarch -Use twice as much coconut inside of the pie to give the pie a better coconut flavor. -Cut the Vanilla down to two teaspoons. In my opinion, four teaspoons gave the pie too much vanilla flavor. -Put between one and two cups of toasted coconut on top of the whipped cream. The toasted coconut on the top makes the pie complete. Again, I think that this is a good pie without those changes, but it would be a spectacular pie with those changes. Thank you :)

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Naxxramas

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Nov. 30, 2008

Excellent. You have to stir and cook a long time but well worth the effort. It is also good and pretty with a meringue topping.

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Denise

Home Town: Anderson, South Carolina, USA

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Reviewed: Nov. 16, 2008

I'd read other reviews about the pie not setting up properly, so I increased the cornstarch to 1/3 cup. The filling set up beautifully, and was creamy and quite good. I spread a layer of chocolate chips over the bottom of my pie crust while still hot, and then put the coconut filling over that. Yum!

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beccah

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Reviewed: Oct. 22, 2008

I love this recipe. It was exactly what I was looking for. My family also loved it.

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laura

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Reviewed: Jul. 16, 2008

not sure yet...i followed the instructions but was short a tad on the sugar so maybe that is what made it not as sweet as i like so next time i'll add a bit more sugar. also, it's not very firm so after refrigerating it for several hours and not being able to cut it without it being mush, i now have it in the freezer. it tastes pretty good but not what i had in mind. i will try making this again..maybe more corn starch...?

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lisa thomas

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Reviewed: Apr. 9, 2008

I made this with 2% milk not too sure if that was the issue or not,was a tasty I will say that I also used coconut extract instead of vanilla which made it better.I had t put it in the freezer to form it so I could cut it.Next time I will put more corn starch in it to see if that helps with the firmness of it. I will try one more time to make this pie. If you want a pudding though it is really good.

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Candy in Georgia

Cooking Level: Intermediate

Home Town: Woodstock, Georgia, USA

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Reviewed: Mar. 23, 2008

This was my first shot at home made coconut cream pie. The recipe was easy and the pie was delicious!! I will never buy a frozen pie again!

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Melissa R

Cooking Level: Intermediate

Living In: Muscatine, Iowa, USA

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Coconut Cream Pie VI

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