The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 20, 2009
This is delicious and simple to make. The custard is thick and creamy. I used cinnamon instead of nutmeg. Highly recommend!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 15, 2009
I made this as dessert for Valentines dinner. I'm not fond of coconut, but hubby said it was excellent, and it's his favorite kind of pie, so I'll trust his judgement.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 10, 2009
Fast, Easy, and Delicious. The only change I made was to reduce the sugar to a half cup. I don't like anything to sweet. This pie was a real crowd pleaser. Will make again real soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 29, 2008
Turned out perfectly on my first try. My husband loved, loved, loved it. And he is picky........
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 5, 2008
I changed this recipe by using only 1/2 cup sugar, 1 1/2 cups milk and added 8 oz can of cream of coconut. I only had cinnamon will use nutmeg next time and 1/4 cup less flaked coconut. Tasted great, husband and friends want more. will definitly do again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 14, 2008
This came out really good. I was a bit nervous because when you combine all the ingrediants, it was very soupy. I had to be very careful when pouring the mixture into the crust because on false move and it would have spilled. The result? Delicious.
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Home Town: Ridgefield, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 6, 2007
this pie was awesome but i don't like the taste of milk and eggs so i change the mlik amount to 1 1/3 cups of milk and1/3cup of heavy cream it is awesome
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 17, 2007
Simple and wonderful. I used cinnamon and fresh coconut. (I live in the South Pacific so a new way to use all our coconuts is very welcome!)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 7, 2007
I tried this twice and it did not work at all. I had to throw both pies out. They just did not set. Since making them I've read many more user reviews and saw that someone left the pie in for 45 minutes. Maybe that's what I needed to do, but the crust was starting to turn black.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2006
Very good baxic, old fashioned pie-my 90 year old Gram loved it! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 26, 2005
I've made this a few times now and it has always come out great!
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Cooking Level: Intermediate

Living In: Pawtucket, Rhode Island, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: May 24, 2005
I followed the other reviews' suggestion of using 1 1/2 cups milk. Unfortunatly, this recipe didn't work for me. The coconut and cinnamon rose to the top and I had an egg layer on the bottom. I also got a very soggy crust. Although I think this resulted from putting the pie in the fridge before it completely cooled(Water condensed in the hot pie).
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 2, 2005
I made this pie for Easter and it was mediocre. Too much of an egg and nutmeg taste. Would definitely toast the coconut first if I made it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 7, 2004
The first time I baked this it didn't come out terrific but I decided to try it again and I made my own adjustments. The first time it tasted very eggy so I used 3 eggs this time. I also used 1 1/2 cups milk and 1/2 cup half and half, omitting 1/2 cup. It seemed that there was too much filling the first time I made it also. I also used only 1/2 cup of sugar instead of 3/4 cup. I added a little bit of cinnamon as well as the nutmeg. It came out great this time. My brother-in-law loves this pie.
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Garner, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 31, 2004
Very nice "classic" coconut custard pie with a hint of vanilla and nutmeg. For a creamy and rich filling that will fit perfectly into the pie shell, cut the milk to 2 cups (better yet, use 1 1/2 cups milk and 1/2 cup half and half or heavy cream. The pie was set after 30 minutes of baking but I left it in the oven for 3 minutes longer to brown a bit more. I will be making this again for sure!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 7, 2004
This pie was delicious. Not overly "eggy" just a nice creamy custard. I used coconut milk in place of the milk called for in the recipe, and I sprinkled more coconut on top when the pie had baked about halfway. Very easy to do. I will be tinkering with this recipe - but it is great as is. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 3, 2003
YUMMY!!! It was my first time baking a custard pie and I found this recipe to be easy to follow. I think next time I will toast the coconut to give it an even better taste. Thanks Susan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2003
Fantastic!! And sooo easy. I always find that I have too much filling for a deep 9" inch crust, though. Milk content should be reduced a little. I've even substited soy milk as an alternative, and although the color varied a little, it was still delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 12, 2003
Wonderful! I've never amde any kind of a custard pie & the consistency of this recipe was perfect!!
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Cooking Level: Expert

Home Town: Tampa, Florida, USA
Living In: Pigeon Forge, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 1, 2002
It is very tasty and has a strong coconut flavor. I used homemade crust, three eggs, half cup of sugar and coconut and slighty less than two cups of milk - it was enough for one pie.
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