Reviewed: Apr. 15, 2012

Love this, so perfect for spring and summer, many changes can be made to make it for our individual taste as most recipes given do but does not reflect a bad recipe just how we are. Thank you for sharing.

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Reviewer:

lovetobake

Reviewed: Jan. 14, 2012

I made this recipe because I had all the ingredients on hand, but I was very disappointed in it. I added about 1/2 cup coconut to the filling, along with some rum extract and coconut extract (using coconut pudding instead of vanilla, as other reveiwers suggested, is a good idea), but it STILL didn't taste like a pina colada. The pie was just OK. I won't be making it again.

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Reviewer:

SUZZANNA

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Cooking Level: Intermediate

Reviewed: Sep. 30, 2011

I was looking for a desert I could feed to vegetarians who will not eat gelatin (animal parts boiled up for the cartlidge! sp??) which is in the instant pudding. So I followed most of the recipe but used a cooked coconut pudding which I made with coconut milk and I added some coconut cream I had in. I omitted the instant topping but added some whipping cream instead. I was concerned about it not setting so added just a little pectin too. I did not pour it into the crust until I cooled it and could see it thickening. Had it not thickened I was going to heat it up and put a little cornstarch in. Dressed with the toasted coconut and fruit it looked divine, and when I saw I had enough for two pies I halved it and made one for the adults with a little coconut rum. Yummy. Not too many instant puddings for vegetarians so mixed with different flavors this will become my stock desert for our friends.

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Reviewer:

susu

Reviewed: Sep. 16, 2011

This is very good. I fogot to add the coconut, and it was a hit without it anyway. Great

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Reviewer:

paula11b

Reviewed: Sep. 3, 2011

Great Pie !

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Reviewer:

M.S. Robinson

Reviewed: Jul. 26, 2011

I thought this recipe was pretty good. I made my own graham cracker pie crust. Not to sweet but just right. The only change I would make is add more pineapple, there just wasn't enough.

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Reviewer:

ckgurly

Reviewed: May 18, 2011

I loved it! Not only simple, but the taste is so cool and refreshing. I used shortbread pie crust, coconut pudding and also put the coconut in the pie mixture. I used mandarin orange slices (from fruit cup) on top instead of strawberries. Orange, coconut and pineapple seemed a better fit to me than strawberries.

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Reviewer:

Caryl

Cooking Level: Expert

Reviewed: Apr. 28, 2011

It was yummy, especially with the changes I made. I used coconut pudding mix, instead of vanilla. I also cut the strawberries up and mixed them into the main pie. I am not using Cool Whip due to the unhealthy ingredients - so I used fresh whipped cream. Thus delicioso!

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Reviewer:

Bonnie K.

Reviewed: Jul. 11, 2010

This is an excellent recipe. We found a canning recipe to use up our zucchini last year, in which when you're done it tastes almost like crushed pineapple. We've used the zucchini pineapple in this recipe and in breads. It's excellent.

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