Loved this recipe. Was easy and turned out wonderful. Only changes I made is to add regular UNtoasted cocount (1 cup) to the cream mixture, cooked on medium heat (not low) and added the toasted coconut (another 1/2 cup) directly on the top of the pie. I also used the cornstarch instead of the flour simply cause I find that easier to cook with for pies/custardy desserts (and am familiar with cornstarch's properties), and added one tablespoon butter because I like a little buttery flavor to my pies. Turned out wonderful and set up nicely. Most pies call for a meringue, which for my personal taste, I hate meringue (gag!) so I typically don't add a topping to any of my pies and I didn't on this one either. This recipe makes such a large portion of pie filling, it filled the entire pie shell and left no room for a topping - which is fine by me. :-) I simply topped the pie mixture, once poured into the shell, with the toasted coconut, chilled, and served. Other than the meringue, this was just like my Grandma made! Great recipe.
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