Reviewed: Dec. 9, 2009

Taste was fine, could have used half the sugar and I had to cook it for an hour and a half - in my convection oven. (An hour and a half. That was not a misprint.)

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Halfrida

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Reviewed: Sep. 10, 2008

this is a GREAT recipe.... I just used regular flour and it worked really well! It was a sweet pie so you could probably not put as much sugar as it calls for. and don't put more flour just because it's soupy because it's supposed to be like that. It cooks really well believe it or not. It tastes best cold. =D

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Lynn

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

Very good flavor - I added 1/4 cup of baking mix after reading some of the reviews that it came out runny. This did help - although it still had a custard consistency in the middle. I also added 1 tsp. of coconut extract. Didn't care about the consistency - this was very delicious!!! Will serve warm with pineapple or pina coloda ice cream!

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Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2007

This came out absolutely perfect!

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waterpixie1159

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Reviewed: Nov. 16, 2005

In my opinion you can 1/2 the sugar and still be okay. The pan does need to be heavily greased. Dont forget to melt the butter when making this. I agree with another reviewer...making in the blender is the best!!!! Thanks for the recipe

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Pastor Amy

Cooking Level: Expert

Living In: Loveland, Colorado, USA

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Reviewed: Nov. 14, 2005

I liked this, my husband thought it was too eggs. I would definately suggest HEAVILY greasing the pie plate first too.

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ALEXIS3700

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Oct. 23, 2005

had good success with this receipe and found it easy to make . for a differant take I though all ingrediants in bender and mixed came out perfect and can out more as a creame pie.

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richard

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Reviewed: Aug. 23, 2005

This pie is SO easy and delicious! Everyone LOVED it :) I did however, use regular flour, melted the butter, mixed well with an electric mixer, and baked in a glass 9.5 inch pie plate for 40 minutes at 350 degrees. PERFECT!! It made it's own crust and was perfect cream pie consistency in the middle. We topped it off with whipped cream. Next time I might cut back on the sugar.....it was very sweet. Thanks Amanda :)

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Lori Ann

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Reviewed: Feb. 22, 2005

I made this pie & used a glass pie plate. It did cook thru & made its own crust...very bland tasting. Probally won't make again.

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MARIE90

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Reviewed: Jul. 9, 2004

This pie would not firm up! I followed directions to the letter. Used a glass pie plate, maybe that was the problem?

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CMMTAYLOR2

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Reviewed: Dec. 17, 2003

Really simple and very delicious. Everyone loved it! Only stayed around for one night.

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CANDACE4

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Reviewed: Jul. 11, 2003

My huband loves this pie. It is so easy to make. Any one who has trouble making pie crust, does not have to worry about that in this recipe. It is so easy and taste delicious.

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Peggy 's Kitchen

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Reviewed: Oct. 1, 2002

This did not turn out good at all. It didn't cook in the middle. I ended up putting it back in the oven for almost 20 minutes longer than it should have been and it still didn't cook in the middle. I wish I knew what went wrong.

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ANDREWSBUNCH

Cooking Level: Expert

Home Town: Ottumwa, Iowa, USA

Living In: Albia, Iowa, USA

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Reviewed: Nov. 28, 2001

Did I make it incorrectly? Really soupy in the middle. Tasted eggy. The edges were good. A slightly golden color. I just made it because I had coconut to get rid of from a previous recipe. What went wrong? Is it because I beat it all together with an electric mixer? HELP!?!?

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