Reviewed: Jan. 18, 2012

This coconut custard pie is delish.. I followed the recipe exactly and it turned out amazing... My 2 year old son ate two slices back to back.. The recipe made two 9 inch pies, so I did one with the coconut and one without... This recipe is a keeper!! :-))

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Reviewer:

sweetie574

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Mishawaka, Indiana, USA

Reviewed: Jan. 15, 2012

I substituted cinnamon for the nutmeg. It was difficult to tell when the pie was done. I definitely cooked it for more than 30 min (maybe almost 40min). But when it was done, it was delicious! It was a big hit with my dinner guests!

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Reviewer:

shakenbake2217

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Madison, Wisconsin, USA

Reviewed: Dec. 8, 2011

I made two of these pies for an office holiday party (one for dessert, one as my contribution to the gift exchange). In what I feared would be a major screw-up, I did not heat the milk separately, as the recipe directs, but was counseled by my pastry-chef sister that I could proceed nonetheless. They were in the oven about twenty minutes longer (ten minutes at 350, the last ten minutes at 400) than the recipe prescribed, but a knife finally emerged clean). By the way, I also used half-and-half in lieu of the called-for milk, substituted almond extract for half of the called-for vanilla, and reduced the sugar somewhat. Sprinkled pies with a bit of nutmeg, along with a "garnish" of additional coconut before baking. They were fine (at least the one that got eaten at the party was!) Both texture and flavor were perfect. Apparently a very forgiving recipe....

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Reviewer:

HSILCOX

Cooking Level: Expert

Home Town: Kennedyville, Maryland, USA

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 25, 2011

This is a good base recipe that gives you a very good pie. I made it this Thanksgiving. Substituted heavy cream for milk. Added 1 extra egg yolk and used the extra egg white to paint the pie crust before baking. Almond extract is a must. I took another reviewer's advice and substituted in 1/4 tsp of almond extract, using only 3/4 tsp of vanilla extract. To temper the eggs, add 2-3 tbsp of hot liquid to eggs gradually and whisking constantly. Then you can just pour the eggs in the saucepan and keep stirring. Added my coconut after the custard was in the shell. Delicious!!! I also made good use of the extra pie filling by baking it for 10 minutes in glass custard cups. You can't beat this recipe.

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Reviewer:

faithannyb

Reviewed: Oct. 28, 2011

I was looking for a good recipe for coconut custard pie and, after making this one, will look no further. This was delicious! I tented the pie about halfway through the cooking time to keep the crust from burning. I removed the foil tent after the allotted time and cooked the pie an extra 5 to 7 minutes. Thanks, Susan, for sharing!

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Reviewer:

Lisa Arbour

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

Living In: Suches, Georgia, USA

Reviewed: Apr. 24, 2011

Hi. Made this pie for Easter 2011. Being a baker, I took advice from other reviews: cut liquid to 2c (1c. milk/1c.heavy cream); used 1/2 c. sugar & took closer to 40 min. to bake (cover crust w/ foil if it looks like it's browning too much). I ALSO USED UNSWEETENED COCONUT. I don't like the sweetened stuff. My family (bunch o' bakers) really enjoyed this pie. Creamy, sweet enough & a little bite to the coconut. Yum.

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Reviewer:

tadlaw

Reviewed: Apr. 4, 2011

Just what I was craving. I used a frozen deep dish pie shell and followed the suggestions of reducing the milk to 2 cups and using only 3 eggs. Otherwise, there definitely would have been too much filling to fit in the pie shell. I added 1/4 tsp. nutmeg and cinnamon and found that it had a flavor similar to a rice pudding (but with coconut). I reserved a little of the coconut to sprinkle on top about 20 minutes into the baking time, which toasted nicely on top. Flavor and texture were great - a rich custard, not too sweet, plenty of coconut flavor. My pie needed almost 40 minutes of bake time to fully set and I had to cover the crust the last 15 minutes or so to keep it from overbaking. Will definitely make again!

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Reviewer:

Caroline

Home Town: Scottsdale, Arizona, USA

Reviewed: Mar. 30, 2011

I used 1 1/2 cups of 2% milk, and a 1/2 cup of heavy cream. I also cut the sugar down to 2 cups. Used cinnamon. Turned out great

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Reviewer:

lrallen31

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

Having never made or even tasted a coconut cream pie My dad asked for one instead of his Birthday cake. I replaced 1/2 cup of milk with some half and half that needed to be used. He loved this recipe!

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Reviewer:

brelax27

Cooking Level: Beginning

Reviewed: Feb. 3, 2011

Easy and luscious! This takes less time than baking a frozen ready-made like Mrs. Smith's, and is a THOUSAND times better. Everything is on hand. I followed the recipe EXACTLY and the pie emerged after 30 minutes a picture of perfection.

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