I followed this recipe ALMOST exactly to the letter. I thought 4 tsp of vanilla sounded like an awful lot, and after reading some other reviews of how it tasted very vanilla-y and not so coconutty I changed it to 2 tsp vanilla and 2 tsp coconut extract. I made sure I packed the coconut into the cup, too, plus I added meringue and toasted coconut on top. (For the meringue I used the egg whites that I separated from the 4 egg yolks called for in the recipe and I added it before I started to cool the pie.) This pie wasn't runny at all. I think the trick is to make sure it's completely cold before you cut it, so I would recommend refrigerating it overnight before you serve it. It turned out great! I took it to church for a potluck yesterday, and one of the ladies there (who has to be in her 80's) said it was the best coconut pie she'd had since her mother passed away. I took that as a very high compliment!
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I followed this recipe ALMOST exactly to the letter. I thought 4 tsp of vanilla sounded like...