Reviewed: Oct. 11, 2011

This was very good. I did cut the sugar back to 2 cups, and will try cutting it to 1-3/4 cups next time, as it was still a little too sweet, and I'd like the tangy flavor of the buttermilk to be a subtle background note. (Remember, the coconut is also sweetened). I also added a teaspoon of vanilla. It was a nice, light dessert, and I will definitely make it again. I used Trader Joe's frozen pie crusts with this and they were the best pre-made pie crusts I've ever found.

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Reviewer:

MANDT2

Cooking Level: Expert

Reviewed: Jul. 21, 2011

This was insanely delicious. It is divine. I can't wait to eat it again. I made a gluten free crust for it, and no one could tell. This is definitely worth making, it has good presentation, it's different but not weird. Yum!

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Reviewer:

bizzie

Reviewed: Apr. 27, 2011

I love this pie. I am not a fan of coconut but this definetly changed my mind about coconut pie. Absolutely delicious.

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Reviewer:

smcorrea

Reviewed: Feb. 4, 2011

I don't know what I did wrong but this did not taste good to me. Coconut and pecans are one of my favorite food combos - how can you go wrong? The flavor of this pie was not tasty or delicious, unfortunately. I was expecting something "more" but it seems to be missing something in the recipe? Maybe some vanilla?

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Reviewer:

hardrockgirl

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Jan. 12, 2011

Hmm I really love the topping; makes an awesome icecream topper. Not so much for the custard part though (not for us). For some reason i can taste a little egginess the next day. I don't get a chance to experiment with coconuts that much but im diggin' the coconut/pecans combo. Kinda inspired now!

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Reviewer:

{ moaa }

Cooking Level: Intermediate

Reviewed: Oct. 28, 2010

this recipe is most definitely 5 stars or better. it is a kicked up cross between pecan pie and coconut custard. i used the butter pie crust recipe on this site and this entire recipe fit in my 10" ceramic deep dish pie pan and that is using extra pecans and extra coconut. the wonderful aroma in the kitchen and house for that matter is worth the reccipe alone. it is my second time making it today, and i am taking it to an office dessert contest tomorrow so i will see if i win!

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Reviewer:

whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

Reviewed: Jul. 23, 2010

I used the 9-inch pie crust, it took about an hour and half to cook. I love the custard texture with the crunchy pecans. But it's to sweet for my taste.

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Reviewer:

Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Jun. 18, 2010

"WOW. Did I really make this myself?? Because it tastes like something from a 5-star restaurant"--that is what I thought every time I took a bite. SO EASY yet SO SO SO yummy and unique. I used home-made pie crust and half of the butter and can't imagine it any better. Did I mention this pie is amazing?

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Apr. 26, 2010

Delicious!!!

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Reviewer:

elenaj

Reviewed: Mar. 25, 2010

Nice pie. My husband loves coconut pie and buttermilk pie, so I thought this would be a winner. He said it reminded him of the pecan tarts he ate as a kid.

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