Reviewed: Nov. 27, 2009

So simple & yummy tasting. Most thought this was a very good pie, but a few thought it was too sweet. From reading previous reviews, I didn't add as much caramel. Next time I will add even less.

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lmcirig

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA

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Reviewed: Nov. 26, 2009

My husband would give this 6 stars because he loved this so much. I am giving it 4 because I am the boss--haha just kidding. I thought there was too much butter for toasting the coconut. I had to use a slotted spoon to eliminate some of it and I saw some congealed butter after it was frozen--ewww. Other than that it was really good. If you like these ingredients go for it. Also, I had this both frozen and thawed and like it frozen the best.

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SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 26, 2009

I love coconut pies, but this one was just okay. Its a very quick and easy one to make on minimal ingredients and last minute occassions. It's very sweet. I ended up only putting the carmel on the top. I probably wont be making this one again.

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MAMACUPCAKE

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Reviewed: Oct. 19, 2009

This is an amazing pie! It was super easy to make and sooooo good! Even my boyfriend who doesn't like a lot of sweet food said it is one of the best pies he has ever had :) Tomorrow we will try it frozen :)

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Marinesgirl

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

My Mom always made this for the family gatherings. It's awesome partially frozen!

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Mississippi Gal

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Reviewed: Oct. 3, 2009

Awesome Pie! Everyone Loves it!

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 7, 2009

This was SO good. My whole family loved it. However, I will just forewarn anyone who wants to make it that it is VERY sweet. This pie was so easy to make that I was almost afraid I didn't do it right at first. Also the recipe does make TWO pies so you may want to cut all the ingredients down in half. The pie also tastes better the next day after it's had more time to set in the refrigerator so whenever possible it's a good idea to prepare this pie the night before your event. I am definitely making this one again!

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*DanaMarie*

Home Town: Houston, Texas, USA

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Reviewed: Aug. 24, 2009

wow....this was great, took to a party and people raved about ti

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BAMAFAN62

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Reviewed: May 26, 2009

If you like very sweet desserts, you'll love this one. My husband has a sweet tooth and he loved it. A bit too sweet for my taste, but it was pretty good with a cup of hot black coffee.

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Sadie

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Reviewed: May 20, 2009

My brother and father will not stop raving about this pie! I made it for Easter and my brother insisted on taking the leftovers home (we had 5 different desserts)! He also asks me to make another one whenever he sees me! I did a few things different to fit stuff I had on hand, but kept it all in the same vein. I used reduced fat cream cheese, low fat sweetened condensed milk, sugar free caramel. I also put a thin coating of ganache along the bottom of the pie crusts (I used cheap ones and a hole was in one). The ganache sealed the hole and made this taste like a "German Chocolate" pie... if you've ever tried one of those. All in all it was amazing, I do suggest making it a day in advance to "firm up" and the extra one that you can freeze, tastes just as delicious!

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B

Cooking Level: Expert

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Reviewed: Apr. 10, 2009

I think 3 of my teenage son's friends just fell in love with me :) Big hit here!

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ELIZALIZ

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Reviewed: Jan. 3, 2009

I make this pie often and keep in the freezer for when I have company or need something quick to take to a get together or potluck. I sometimes double the recipe and make four at a time so I have several on hand. It will keep for a few months in the freezer. It is very quick and simple to make. I use a graham cracker crust and put a layer of the coconut mixture on top of crust then again on top of pie instead of layering. It is one of my favorites.

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Jennifer

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Reviewed: Dec. 28, 2008

Great recipe, except I omitted the caramel. The first time I made the pies, I actually forgot the caramel on one, so I ended up doing one pie with the caramel and the other without. After reading the reviews saying it was too sweet, I have to agree. The caramel one was much too sweet, but the other was perfect! I use the recipe now to make a coconut and pecan cream pie. Everyone has loved it and asked me for the recipe!! If you think it's too sweet, just don't add the caramel... delicious!!!

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DianaBu

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Sep. 25, 2008

This pie was great - both chilled in fridge and my fave, frozen. Made it the first time for my mother's birthday when relatives were in town. Also, brought one of the two pies to work. Everyone loved it! Gentleman at work asked for the recipe. Family said I had to make it for the next holiday get together.

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SCOOTERLOU

Cooking Level: Expert

Home Town: Frankclay, Missouri, USA

Living In: Antonia, Missouri, USA

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Reviewed: Sep. 15, 2008

This pie was awesome! I made it for church homecoming and nothing was left. I had several people asking for the recipe. The only thing I done different was used graham cracker crusts and it turned out perfect.

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b.

Cooking Level: Beginning

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Reviewed: Apr. 19, 2008

I made this for my family today, and they loved it. I did take other review suggestions and used less caramel and low fat cream cheese. I also only made one pie and the recipe was easy to break down. I liked the regular pie shell with this but a graham crust would be great also. I will be making this again.

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lena1374

Home Town: Sheridan, Arkansas, USA

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Reviewed: Jan. 13, 2008

I made this for Christmas. I found it really, really sweet. I also think it would be better with a graham wafer crust. If I make this again I would cut back on the caramel topping and use as many light or fat-free ingredients as I can, as suggested by another reviewer.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Dec. 31, 2007

Just now rating this recipe after years of making it. This is an awsome desert! I started off making it accordiing to the recipe. Eventually, I began to substitute dulce de leche for the carmel ice cream topping because I like the richer flavor. Because of its density, you have to freeze the first later of the pie solid, then layer the dulce de leche and freeze and finally add the final layer.

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JEETERWOMAN

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Douglasville, Georgia, USA

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Reviewed: Sep. 10, 2007

This pie turned out great! I used a graham cracker crust and froze the pies after taking some other reviewers suggestions. I plan to use this recipe in a bake-off next month at work.

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