Reviewed: Apr. 18, 2013

This was good, but wonderful and it took a lot of time, money and effort to make.

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Annie585

Reviewed: Mar. 22, 2013

this was my first try at coconut cream pie..... WOW easy & packed with flavor!!!!! LOVE this pie!!!!!!!

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Dkrauss

Reviewed: Jul. 17, 2012

very good pie, will make again.

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lb22

Cooking Level: Intermediate

Reviewed: Jul. 1, 2012

By far the best coconut cream pie I have made Not wanting to heat the oven I used a purchased graham cracker crust . For the filling: My can of coconut milk was only 15 oz, so I made up the difference by adding three additional oz of milk to the required amount. I added a good cup and a half of toasted coconut (waste not want not) and only about 5 oz of sugar due to coconut being so high in sugar. I only had two whole eggs, and that was perfectly fine. I forgot to stir in the butter and omitted the vanilla, I have no vanilla beans and was going to use extract but after tasting the pudding I decided it wasn't called for. I added a few drops of yellow food coloring, as the coconut milk was an ugly grey color. . By the way that super cheap packaged flaked coconut toasts up quite nicely in a toaster oven, but really quickly, so take extra care.

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SharonO

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Mar. 22, 2012

Overall this was a great pie. I made mine in a tart pan instead of a pie pan and only put the crust on the bottom. The crust is delicious! I used half coconut milk and half coconut cream for the mixture and still added some Lorann's Gourmet Coconut flavoring oil to it. I didn't have flaked coconut, which I will make sure I add next time I make this. I think it is needed mostly for texture than anything else. I ate a maraschino cherry with each piece. Delightfully coconutty!

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House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

Reviewed: Feb. 27, 2012

I, too, used the Pillsbury ready-made crust from the refrigerated section of the grocery store. We really liked this recipe, but I do have another recipe that I like a bit better.

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kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Jan. 2, 2012

I cheated and used a pre-made crust. I also did not use any flaked coconut. Instead, I bought a coconut, opend it up and scrapped out the insides and toasted it. I added this to the filling. This recipe is wonderful!! Thanks for sharing.

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Reviewed: Dec. 8, 2011

I had never used vanilla beans before, but it was soooo worth it! This recipe is awesome! I've made it at least three times in the past month, because everybody just keeps wanting more. :) I have to admit though, I did use pre-made crusts to save time, but I let the rum soak into it.

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bluej51

Cooking Level: Intermediate

Living In: Raeford, North Carolina, USA

Reviewed: Nov. 17, 2011

I made this pie for a potluck dinner. Even though I did not make the crust (used a pre-made frozen one), the result was a fluffy, coconutty, decadent pie. Loved it! Using a frozen crust made the whole process and clean up a lot easier and faster.

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LFerreira

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

Reviewed: Jul. 21, 2011

I had very high expectations for this cheesecake because of the reviews and also the ingredients and time invested. It was good, but not worth 5 stars. Coconut cream pie is one of my favorites! I've made one using a relatives recipe which I feel is better. This pie is very time consuming, I made it over the course of the day...from beginning to end, it took 5 hours. I liked the idea of each layer having some form of coconut, however, I still like my relative's recipe better. If you have no other recipe for coconut cream pie that rates a "5", you will probably love this one. I'm sticking to my relative's old stand-by recipe!

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