the recipe was delicious! I added 1 thing but followed everything else to the "T". I added chocolate. I melted 1/2 cup chocolate chips in a double broiler on low and then poured the chocolate on the crust before I put the coconut batter in, it come out fantastic. Be sure to either use a pasrty brush or spoon to evenly spread the chocolate on the crust, comes out like a thin laver of a chocolate and tastes similar to a mounds candy bar. yummm!

My husband had intimidated me not to make his favorite pie with tales of how perfect his grandmother's was. I made this one and he loved it better than grandma's! I used one cup of heavy cream plus 2 cps milk which made it heavier and creamier. It was easy and fast to make.

This was very good however I personally didn't like the big flakes of coconuts throughout the whole pie. Next time I think I will try to food process them before adding to the pie mix. I definately will make this recipe again!!

MY HUSBAND LOVED THIS PIE!!! Coconut cream pie is his favorite if it is made right. His grandma always makes it for him and so for father's day I did and he said it was better than his grandma's and let me tell you that is a great compliment!! I put coolwhip on the top and he thought it was to die for!! Great recipe!!!!!!!!

I couldn't decide between using coconut milk or regular, so I made two pies. The coconut milk version was the winner, by far. I would lighten the sugar a bit next time, since the coconut milk is so sweet. I topped both with fresh whipped cream. Delicious.

Very tasty, but not quite as good as the coconut cream recipe I've used in the past. I would suggest using 1/4 cup cornstarch as the thickener instead of the 1/2 cup flour, so that the texture will be smoother. 2 tsp. vanilla gives it just a bit more oomph, and I used 1/2 tsp. salt. I have to admit I did get tripped up by the fact that the ingredient list cited "4 eggs," and not "4 egg yolks." Since I am a fairly accomplished baker, I really was not reading the instructions that well, and went ahead and added the 4 eggs instead of just the yolks. Didn't seem to really affect the final product, other than the increased calorie content. However, I think it would help to make a correction to the ingredient list, if possible. Overall, this is a pretty decent little recipe.

I have to say I was terrified to make my very first "cream pie", especially since I was making it for a dr. I work with. I made 2 pies, the first one I over cooked only because I was so worried that it wasn't "thick & bubbly" enough(hahaa opps). Needless to say that one set up no problem, so the 2nd one I didn't cook quite as long & it also set up great! All in all, its fool proof! Thanks for a great recipe!

This pie is a no brainer! Loved it- will make it again and again. I didn't change a thing except cool whip and toasted coconut on the top after the pie had was cooled for about 4 hours! This did take a bit to thicken so be patient. If you had problems with this pie setting then you probably didn't thicken it enough while cooking because this set within minutes of cooling on my counter. Great pie! Danni

I added an extra half cup of coconut as other reviewers seemed to have liked more in their pie, but next time I will only add one cup as directed; I felt that the addition made the texture of the filling too thick and chewy, but the taste was still good. Otherwise, I used a graham cracker crust and topped with lots of whipped cream. Will definitely make again, but without the extra coconut.

Delicious! I added 1 1/2 cups of coconut instead of 1 cup.

I made this for my discriminating 18 yr old son for his birthday, and he absolutely LOVED it! I changed the flour to 1/3 cup cornstarch and replaced 1 teaspoon vanilla for coconut exctract. I cooked it in the microwave rather than the stove. After it was cool I added a merangue topping. Excellent!! It's a keeper for me! Thanks Mary!

the pie was delish! i read the other reviews first so added an extra cup of coconut to the recipe and even though it doubled the recipe, i just made two. it was great, thanks for posting!

Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. I used the 4 egg whites to make a meringue topping, sprinkled coconut over the top and browned it in the oven. It looked great and tasted better. Thanks Mary!

Just like my Grandma's! Thanks for the WONDERFUL recipe. We all loved it.

I have made this pie recipe SEVERAL times. Each time, everyone raves about it. I even won first prize in a pie bake off with this recipe. Two minor things I did differently: (1) I added about 1/2 teaspoon coconut extract (in addition to the vanilla). (2) A handful of extra flaked coconut. ~~I suggest using whole milk when making this pie. It makes for a very creamy filling. ~~JUST FYI~~ I have made this lactose-free before. In order to do that, use Nucoa margarine instead of butter and lactose-free milk instead of regular milk. It turns out just the same as the regular recipe. PLUS for LOWER SUGAR, you can substitute 1/2 the sugar with Splenda. I have done this for my husband (who is diabetic) and he didn't notice a difference.

It was very good, but it did not really have a coconut taste... I made 1 change: instead of using 3 cups of milk, I only used 2 cups + 1 cup coconut milk. If you don't expect a strong coconut taste, it is a very good pie. Be sure to use a non stick pan. I used stainless steel and the sugar burnt at the bottom, giving the pie a slight burned taste. That wasn't the recipe's fault though. Thanks for sharing!

I added some extra coconut and toasted some for the top, and we LOVED it. Thanks!

Didn't really taste like coconut. I wouldn't make it again just for that fact. It was an ok pie if you're not looking for the flavor.