Reviewed: Sep. 2, 2009

I made this pie for my bake sale, Oh Boy! i wouldn't change a thing. It has become my regular bake sale Item. Thanks Patsy and Grandma. Love Life,People and bless others.

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Bomba

Cooking Level: Intermediate

Living In: Jamestown, South Carolina, USA

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Reviewed: Apr. 13, 2009

This was delicious!!! I took it to a Easter party we had at my families house and everyone loved it! My Grandma even told someone she didn't think I made it...she thought I had bought it from someone! This will be a recipe I continue to make for years to come! Thanks!

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Buffy

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Reviewed: Apr. 24, 2008

i had to bake this 15-20 minutes more because i was waiting for the "golden" color. i used fresh coconut meat and did not shred nor cut them at all. perhaps that was the cause of the extra baking time. anyway, the cake was delicious... especially when chilled... but the "custard" looked a little too much like scrambled eggs. it didn't taste like it, but i couldn't get past the look. sorry, grandma; i'll look for another simple recipe.

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ernesta

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2008

Everyone loves this pie. I get requests for it all the time. The only thing I do different is instead of buttermilk, I use 3/4 milk with 1 tablespoon lemon juice (real please). Let it sit for at least 5 minutes, then mix in. Wonderful!

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DIXIE1413

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Reviewed: Nov. 22, 2007

I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.

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Larry

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Reviewed: Jan. 6, 2007

This pie was heavenly. Very pretty too. Have made twice. Thanks for sharing.

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Teresa

Cooking Level: Expert

Living In: Adolphus, Kentucky, USA

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Reviewed: Aug. 16, 2005

I made this with and without the coconut. It makes the best buttermilk chess pie too. The best I have ever tasted. YUM YUM!!!!

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LORIM

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Reviewed: May 19, 2005

A real keeper-- came out perfect!

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SUZMONET

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Reviewed: Mar. 21, 2005

I was going to make these pies for a church bake sale. I followed the directions to the letter, yet the filling turned out to be greasy lumps of coconut! I ended up throwing them away. What did I do wrong?

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SMCCULLERS

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Reviewed: Jul. 22, 2004

This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.

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LillyJ

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: May 9, 2004

Veerrry good. Makes two nummy pies in no time at all. My younger brother loves coconut pie, and he could barely wait for these to cool before eating some. The smell while they were baking was wonderful. We did agree that they could be a little creamier though. All in all, a very good recipe. Will defenetly bake these again. They would be wonderful for potlucks, as it is a fast way to make two wonderful pies.

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