Reviewed: Nov. 13, 2009

I thought I didn't like coconut cream pie until I had this and went crazy for it. A little time consuming but worth it for the flavor and accolades.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Nov. 8, 2009

OMG! Thats my review! Follow the change and use coconut milk and you will die!

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tracy

Cooking Level: Expert

Home Town: Little Meadows, Pennsylvania, USA

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Reviewed: Nov. 6, 2009

Hard to follow this recipe, and didn't set up great for me. Tasted good tho.

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: Nov. 4, 2009

I tried making this pie for my husband's birthday cause he loved his grandmother's. I followed the last person's review with the corn starch intead of flour with the egg yolks instead. I let it set in the fridge over night and still don't have a solid....what did I do wrong? Any advice please let me know!! Thanks...if not the "pudding" tastes absoluetly delicious!! LOL

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sexyma1975

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Reviewed: Nov. 1, 2009

I just made my first Coconut Cream Pie and took the advice below and it turned out perfect...thanks!!!

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KDH9966

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Reviewed: Nov. 1, 2009

FANTASTICK! i used all coconut milk and made my own whip cream with coconut flavor. Thank you for a great recipe

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Jeff

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Reviewed: Oct. 30, 2009

This was absolutely delicious- I made it exactly as the recipe stated. Will definitely make it again.

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Allison

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Reviewed: Oct. 30, 2009

The best coconut cream pie I've ever had!!! Definitely use 1 can of coconut milk in place of part of the half and half, it makes all the difference!

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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Reviewed: Oct. 30, 2009

I made this twice, first was as the recipe states. The second time was with one 14oz can of coconut milk which is 1 3/4 c. plus 1 1/4 c. half and half to equal the 3 cups. I added 2 eggs and used 1/3 c. cornstarch in place of the flour. I used 1 tsp. coconut extract instead of vanilla. I added 3/4 c. toasted coconut in the pie. I topped the pie with real whipped cream and sprinkled 1/4 c. toasted coconut on top. This pie came out absolutely perfect, tasted wonderful. This is the best coconut cream pie I have ever made. I have to rate this 5 stars with the changes. Debra

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Debra

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Reviewed: Oct. 29, 2009

didnt turn out at all! it didnt set so i just had some wierd soup!

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lollipop

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

This is a fabulous recipe. Like others have said, be sure and boil the custard until it becomes thick. Just watch the heat and continuously whisk. Very good and thanks

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DONNANDREW

Cooking Level: Expert

Living In: Cloverdale, British Columbia, Canada

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Reviewed: Oct. 23, 2009

Very tasty and easy! It does take a while to heat up though. Mine never boiled, but it did thicken up and made a great pie. After reading the reviews I used 2 cups (1 can) coconut milk and 1 cup half and half. I also did 1/4 cup cornstarch and 1/4 cup flour. Tasted great!

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icooknaked

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Reviewed: Oct. 6, 2009

Great recipe! I tried using the coconut milk, but prefer to use cream. I use 1/3 cup corn starch instead of flour. Also, I put in 1 tsp. coconut extract. It sounds unusual, but we love to serve ours with a raspberry sauce and of course a dollop of real whipped cream. It is so yummy!

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Cookie

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Oct. 5, 2009

Very creamy, and even for a somewhat novice pie baker easy to make and well recieved! Very pretty to look at. :) Made with Pie Crust IV from A.R. I think replacing half of the 1/2 & 1/2 with coconut milk is a great idea for more of that coconut flavor and if I make this again I will follow that advice. The custard was very nice, very creamy.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Oct. 4, 2009

Loved this recipe. More important, my family loved it! Easy to make. Only problem...it disappears too fast! Followed the recipe except I added 1 tsp. of coconut extract and used a graham cracker crust.

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rierie

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Reviewed: Oct. 4, 2009

Food is like music; it has the ability to bring back fond memories long forgotten...like, sitting in a favorite bistro on a warm Sunday afternoon with blue skies and beautiful white fluffy clouds doing backstrokes in that lazy way I remember. Finally, a coconut cream pie recipe that, like music, does just that. Kudos

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Cowboy

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Reviewed: Oct. 1, 2009

This turned out great, I made it for my future father-in-law's birthday, and he loved it. Definitely followed other contributors suggestions, i.e., coconut milk, coconut extract, etc.

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Pumpkins45

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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Reviewed: Sep. 27, 2009

I absolutely loved the taste of the filling. I used 1 can of coconut milk plus enough half and half to equal 3 cups. I was disappointed when after it was in the refrigerator for 24 hours that it is still runny. Next time I'll try using only cornstarch.

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dsbradley

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Reviewed: Sep. 26, 2009

This was out if this world and I am not the coconut cream pie lover. My husband said it was one of the best he's ever had. I followed the recipe exact and it came out great.

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Jennifer Phillips

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 24, 2009

Even though I replaced half of the half and half with coconut milk, the taste of coconut wasn't really noticable. I will make this again using only coconut milk instead of half and half and see how it turns out. I took another reviewers advice and cooked this in the microwave with great results!

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