Reviewed: Apr. 11, 2009

This is absolutely the best! No changes - make as is! We are making several for Easter presents. Everyone loves it. Tastes like something out of a upscale restaurant. My 12 year old son can not get enough! You will love it...

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jasonsmom

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Reviewed: Apr. 9, 2009

Thank you to all of you for your suggestions and "tweaks". I made this pie today using a can of coconut milk adding half and half to make the 3 cups and the cornstarch suggestion. The coconut milk just makes sense and the cornstarch is something I use to make puddings in general so another no brainer. The pie filling was very simple and came together nicely. I used a Keebler ready made shortbread crust as I was a little short on time. I had left over pudding as the crust I believe is only 8 inch. Lucky me! I will definitely make this again, but the real test will be my guests!

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Lauren

Cooking Level: Expert

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Reviewed: Apr. 5, 2009

Positivly wonderful! I used one reviewer's suggestion of one can coconut milk, and then enough cream to make 6 cups (I was doubleing the recipe). The custard was lovely, even though I had to use some milk.It doubled very well.

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barncat

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

I made this for my family. Everyone loved it! (It's hard to argue with sugar and cream mixed together.) I did use the suggestions: 1/3 C. corn starch in place of flour, and I didn't have half-and-half, so I used 1 1/2 C. heavy cream and 1 1/2 C. 1% milk. I also made my own whipped topping with cream, granule sugar and vanilla. Topped with toasted coconut and almonds, it was very presentable, but apparently not too pretty to eat.

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kitchenmaid_93

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Reviewed: Mar. 30, 2009

this pie is amazing! i made a few changes to mine though. i didn't have any half and half so i used heavy whipping cream. and i agree with some of the other people who have reveiwed this and i added 1 can of coconut milk, it was almost 2 cups. and then i used the heavy cream. i turned out great!! it wasn't too dense or rich. i also used a graham cracker crust. and i made homemade wipped cream(1/2 cup heavy cream, 1/4 sugar, and 1 teaspoon vanilla). i do recomend you let this chill in the fridge for a long time, or over night if you can. it really helps it to firm up real nice. a great recipe!! you should definatly try it!!

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SuperUberGoober :)

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

Yummy! I made this pie using all of the suggested changes (coconut milk, corn starch) and it turned out perfectly. I did not cook my custard in the microwave though. I prefer to use the stove and just stirred it constantly. It didn't burn and thickened up nicely. Thanks for the great recipe!

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Mar. 24, 2009

Awesome! Followed some of the other suggestions and used corn starch instead of flour. Also used cocunut milk. Was excellent!

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Ricardo

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

This is a ************ recipe. I used the coconut milk like some of the reviews said to do. Also next time I will use a bigger pie tin that the recipe called far. The pieces were very thick.

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craig engelland

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

I used a couple review tips, used a can of coconut milk withthe half&half to equal 3 cups, I replaced the 1/2c flour with 1/3c cornstarch. Just make sure you cook it to thickness. I got nervous when I saw clumps, but I think it would have been less messy if I kept going. I only toasted the 1/4 c of flakes for the top and I also used a shortbread crumb pie shell. Tons of compliments - delish and TASTES lite :)

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Kim

Cooking Level: Intermediate

Home Town: Newtown, Connecticut, USA

Living In: West Haven, Connecticut, USA

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Reviewed: Mar. 14, 2009

Really tasty! The only thing I did different was to add 1/2 cups coconut to the pudding. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 10, 2009

OH MY GOD. This pie was amazing. I did what other reviewers suggested and did 1.5 c of coconut milk and 1.5 c of half & half cream. Kept everything else the same. I agree with making your own whipped cream if you are going to make this pie; if you're going to do something homemade like this, you gotta go all the way and make your own whipped cream. Made it for my dad's birthday, and he said that I have a job now every year until he dies - cooking these pies for his birthday! LOL Seriously, it was absolutely RIDICULOUS how good it was. It made too much filling, so I had a nice little cup of filling and whipped cream for desert an hour or so after I made the pie. Yum yum! :D Thanks for this sweet recipe!

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Nissa

Cooking Level: Expert

Living In: Ancaster, Ontario, Canada

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Reviewed: Mar. 9, 2009

As written I gave it a 4. My modifications made it a 5 for me. 3 egg yolks, I also used 1 1/2 cups of coconut milk in place of 1 1/2 cups of the 1/2 and 1/2. (please note you still use 1 1/2 cups of half and half). I used flour unlike most reviewers here. Cornstarch will give it a funky look that is not typical of a coconut cream pie (this has been my experience from other cream pies). But I am sure that is just my southern bias.

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mdc25

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 4, 2009

This recipe was quick and easy. My family loved it and it didn't last long.

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MKGAL4

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Reviewed: Mar. 2, 2009

Great recipe...Thank you for sharing it! Me and my family loved it,next time I'm gonna add half the sugar and more coconut.Yummy!;)

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Feb. 27, 2009

finished the whole pie in a day

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Cody

Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2009

Yummy!!! I've got to say this is a Great Pie!! I do like a merignue for the top but otherwise made as is! Thanks!

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toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

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Reviewed: Feb. 22, 2009

I used this recipe( somewhat) to make my first coconut cream pie ever! It was fantastic! My Mom has been the acclaimed coconut cream pie maker in our family and she thought this was the best she had ever eaten. everyone loved it. I did, however, use the modifications suggested by Emily in her review.I used a whole can of coconut milk and made up the rest with the half and half and I too used the cornstarch instead of the flour. I did not toast the coconut flakes inside the pie but I did for the top. Also, I think next time I will not use the coconut flakes. All in all, the best coconut pie i have ever tasted! Thanks!

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leeann72

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Reviewed: Feb. 17, 2009

I did substitute the flour for 1/3 cup of cornstarch and 2 cups of coconut milk plus 1 cup of 10% cream, also just realized I omitted the vanilla and didn't even notice. YUMMY! Will definitely make again and again!

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annabanana

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Reviewed: Feb. 17, 2009

I made two of these last week and they disappeared fast! Everyone loved it. I used half coconut milk and half heavy cream. I glazed a good quality frozen store bought pie crust with egg wash and sugar before baking it. It made the crust look great and it kept it's texture without getting soggy. I made sure I had enough heavy cream to make homemade sweetened whipped cream for the topping. I also toasted some coconut for garnish.

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