Reviewed: May 15, 2012

I used a graham cracker crust instead of the regular pie shell. I topped it with cool whip and toasted coconut over the entire thing. My family loved it.

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Reviewer:

zodiak

Reviewed: May 5, 2012

This is definitely a keeper, I loved the creamy texture!! The only changes I made were adding a bit more coconut to the mixture, as well as toasted coconut sprinkled on top of pie, then I made a really nice whipped cream border around the edge of the pie...This is a really delicious pie!!!

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Reviewer:

jmd19b

Cooking Level: Expert

Home Town: Proctorsville, Vermont, USA

Reviewed: Apr. 22, 2012

I was introduced last week as the lady who makes, "the BEST coconut cream pie"! If you love an old fashioned, like your grandma used to bake, pie, you'll LOVE this recipe!

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Reviewer:

Mary Ann

Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Apr. 8, 2012

Made this multiple times and every time everyone loves it

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Reviewer:

Bunnybarbie23

Reviewed: Apr. 8, 2012

Excellent - so very glad to find this recipe. The one I've used for years had only 3 eggs and 2 cups milk, and this makes just enough more filling for the 10" pie plate. The only difference was that I used cornstarch before, but the end result was still very good. used egg whites, a bit of cream of tartar and about 1/2 c. sugar for meringue then sprinkled with a little more coconut and baked at 325 'til meringue was lightly browned. Thanks for the recipe post.

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Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Apr. 2, 2012

Awesome as is! Maybe a little more coconut

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Reviewer:

Theresa

Reviewed: Mar. 28, 2012

Absolutely delicious! Rich and creamy, no need to use cream in place of milk. If you let the pie sit until the next day, the coconut comes through even more. I didn't want to waste the egg whites so I made a meringue Using 1/4 C. sugar and egg whites beating until stiff peaks form and baking until peaks start to turn golden.

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Reviewer:

VEGGIEEATER

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Freeland, Maryland, USA

Reviewed: Mar. 9, 2012

this recipe was great! I added the coconut milk like another reviewer did. Great texture, If I was to do it again I'd use unsweetened coconut. Very good though!!

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Reviewer:

bangincook

Reviewed: Mar. 7, 2012

Absolutely wonderful recipe. My husband loves it as I am sure will the children when I surprise them after dinner. I added 1/4 cup extra coconut and roasted some to top with but other than that followed the recipe exactly. I have never made a coconut cream pie before but see no reason to ever try another recipe. Thank you Mary!

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