Reviewer:

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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Reviewer:

Melissa Ann

Reviewed: Feb. 2, 2012

First time I've made a really GOOD Coconut Cream Pie. Thanks Mary!!

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Reviewer:

Linny in Texas

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Jan. 21, 2012

We love this pie! We made the second one with a layer of chocolate pudding pie filling on top, and homemade whipped cream on top of that. We were still able to scarf up 5 small bowls of the filling right off the stove. Bravo!

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Reviewer:

Mike M.

Reviewed: Jan. 16, 2012

I used this recipe and found it delish...I cook it in a glass bowl in the microwave. Just stir it a few times while cooking. I also add some artificial coconut flavouring for extra flavour. Everyone I serve this to gets rave reviews....

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Reviewer:

Pamelapoohbear

Reviewed: Jan. 15, 2012

This turned out well - with some of the adjustments suggested by others. I was a little concerned about the "floury" comments so used a scant 1/2 cup. I don't know if that was necessary though, because there was no consistency problem and no taste of flour paste. I also took the advice of toasting the coconut and adding another 1/3 cup. I used a can of coconut milk and added enough milk to make up to the 3 cups. I also added in a Tablespoon of Coconut Rum along with a really good quality vanilla. With those adjustments this came out well - nice coconut flavor but not overly sweet or unbearably rich. If you really want the taste of cocunut, I think you need to make some of the adjustments others have suggested. Without those, we would have been disappointed.

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