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Reviewed: May 28, 2008

I saw this recipe as I was trying to decide on a dessert for a Memorial Day BBQ. It was really yummy! I used a store bought shortbread crust and rum instead of rum extract. Toasted some extra coconut and put some in the pie and sprinkled some on top. Had extra filling and didn't want to throw it away, so I took someone else's advice and put it in a covered bowl in the freezer. One guy at the BBQ said the filling reminded him of Ambrosia Salad, and I agree. Great, cool pie on a hot day!

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Reviewer:

Missouri Mom

	Cooking Level: Intermediate
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Reviewed: Mar. 10, 2008

This is just superb. I've made it full bore and with low fat ingredients (cream cheese, cool whip, pineapple not in heavy syrup). Of course - the full bore, full fat version is better. But the low fat does work if you're worried about that. Also - I prefer a graham cracker crust rather than vanilla wafer. And I usually use 1 cup of toasted coconut - half to put in the pie and half to sprinkle on top.

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Reviewer:

IslandCooker

	Cooking Level: Expert Home Town: Mobile, Alabama, USA Living In: Dauphin Island, Alabama, USA
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Reviewed: May 22, 2006

This pie was a cool treat on a hot day, and super easy. The only thing I changed was used half vanilla wafers and half shortbread cookies for the crust. I think it could use a little more rum flavoring, but still great just as the recipe is written.

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Julie G


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Reviewed: Dec. 11, 2003

Delicious pie! The local grocery store has a "Hawaiian Pie" that I was trying to copy. This recipe is easy and turned out to be even better than the store's version. Couple of changes: I used a regular pastry pie crust to counter the sweetness of the pie and I eliminated the rum extract just because I didn't have any.

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Kim


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Reviewed: Apr. 29, 2003

I loved this pie! It is SO RICH! My parents sampled it, and could not get over how flavorful it was. Next time, I may substitute real rum for the imitation.

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Reviewer:

LWOERNER97


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Reviewed: Mar. 4, 2003

I thought the recipe was delicious. Although, I forgot to add in the nuts. I had a shallow pie pan and had extra. So, I made individual servings in mini spring form pans and I FROZE them. It made for great ice cream treat on a warm summer day.

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Reviewer:

TMO


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Reviewed: Oct. 1, 2002

I caught sight of this recipe while looking for a coconut pie for Mother's Day. I had a pre-made vanilla wafer crust left over from another occasion, so I thought what the heck. It was the biggest hit at Mom's house. I wished I had made two of them. I have made it three times since then as well, and my pie plate always leaves emptied. It is simple, no bake, yet still fills the kitchen with tropical flavor. Can be made to be a very attractive desert with toasted coconut and cherries. Ann

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Reviewer:

ANNLAVELL


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Reviewed: Aug. 29, 2002

This recipe is very good!

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Reviewer:

LILSPICECAKE


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