Reviewed: Jan. 30, 2012

Did not like!!

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Reviewed: Dec. 6, 2011

more like...Egg Souffle Pie!, the custard was not sweet enought, even with sweetened coconut flakes. Texture was like a "perfect" scrambled eggs. just not what i expected shouldve. i've made custard pie before but this one was just not creamy enought, even after i omitted 1/2 cup milk for heavy cream. although the brown sugar coconut topping was a nice touch, i will be adding the topping to my usual custard pie recipe, probably won't make this one again. sorry :(

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ironchefmommy

Reviewed: Nov. 24, 2011

The custard was delicious. Excellent coconut flavor and nice creamy custard. The topping does really make it, so don't skip that step. I gave it 4 starts instead of 5 because my pie crust came out soggy. I used a frozen crust and there was liquid at the bottom of the pan that made the crust too wet. I don't know if that is due to the crust I chose or if i did something wrong. I would definitely try this recipe again.

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Debbie22

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Nov. 23, 2011

Awful. I followed this recipe to a tee- the night before Thanksgiving. It needed 10 more minutes, like other reviews said. Then I put it in to broil the top for 2 minutes and the entire pie burned to a crisp. My husband and I tried a slice with the burnt edges/top removed and found the custard to be runny. Two thumbs down. Awful, awful.

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face

Reviewed: Nov. 22, 2011

The milk was way too much for my standard deep dish pie. It turned out curdled. Not smooth at all. The toasted coconut everyone raved about ain't all that. Nothing special at all since most of it just comes off the top.

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Abufarwa

Reviewed: Nov. 14, 2011

Taste and texture are BAR NONE, the best I've ever had, much less made myself! I did have to cook the pie an additional 10-15 minutes at a lower temp (350) until the custard set. I will add a little more coconut to the custard next time, and I will make sure the pie is refrigerated for many hours before broiling the topping and serving. I enjoyed the topping *very* much. The brown sugar adds a little different flavor to a pie that can be "boring". Loved it!

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

Reviewed: Nov. 6, 2011

This was a great tasting pie. I served it for Thanksgiving last year & everyone said it was the best coconut pie they ever had. However I did need to increase the cooking time by approx 20 mins.

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GeishaLover

Reviewed: Nov. 6, 2011

Could NOT wait to make this and then could NOT wait to eat it and now can NOT wait to make it again and share it with my entire clan!! This is absolutely spectacular. I made NO changes except baked about 5 minutes longer - perhaps oven variation. LOVE coconut so lined pie crust with extra coconut and added just a bit more than recipe called for AND used coconut milk equal parts with whole milk in recipe. OMG this recipe is such a keeper!!

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plymieprincess

Home Town: Plymouth, Indiana, USA

Reviewed: Oct. 11, 2011

We LOVE this! It is easy and turns out great. The topping is to die for ;)

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nhgirl

Reviewed: Sep. 27, 2011

I love this recipe!!! Follow the directions. You may have yo leave it in the oven for a few more minutes depending on how your oven cooks. This is so easy and everyone loves it!

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