Reviewed: May 17, 2012

Love this pie. I'm a baker of cupcakes for a living, so we have so much cake around that my man and son love pie for a change. Plus with all the baking all day, I like to try to keep things simple. This recipe was so easy (took like less than a few minutes) and hits the spot. I did make 2 changes; 1st I used coconut milk instead of regular and 2nd I cut the white sugar in half and used light brown sugar also. Turned out yummy. Thanks

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SweetHeart Cupcake Shop

Cooking Level: Intermediate

Home Town: Coos Bay, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 4, 2012

We love this pie and have made it countless times. I usually use 3 eggs, because I buy x-large or jumbo size. I made a big mistake with my last pie and had to throw it in the garbage, so I'm writing to tell everyone NOT to use Splenda. I tried it this time with all Splenda (no sugar), and it was almost inedible. The Splenda aftertaste was terrible! Stick to the recipe, as written, and you'll have the best results. Oh, Bisquick or Pioneer baking mixes work well with this in place of flour. UPDATE 3/16/12 -- I wised up and started mixing the ingredients in a blender (as recipes states) rather than with a mixer. Makes the coconut a finer texture for the pie, which we like. Love Love Love this pie, because it cannot get any easier than this, and it's so yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Feb. 29, 2012

Wonderful!! I needed to use up some eggs and milk and made this as written except that I used butter for the margarine and baked it about 55 minutes. Oh, was it good!! I'm sure to make it again and again. Extremely easy to make as well. 5 stars!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OhioKEE

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Sep. 27, 2011

This pie was great and exceptionally easy to make. Most people have these ingredients in their house so that makes it even better. If you have coconut extract use that instead of the vanilla extract. If not, no biggie. I used only 3 eggs and baked it for 60 minutes as the other reviews suggested. It came out perfectly! Also- I didn't have a pie plate, so I baked it in a cake pan and it came out fine. Yum!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

hadorsey

Cooking Level: Expert

Home Town: Bolton, Connecticut, USA

Living In: West Hartford, Connecticut, USA

Reviewed: Sep. 26, 2011

If you're looking for a light custardy pie, this is not it. Its heavy and there's not enough coconut. I gave it 3 stars because it was easy but it wasn't the classic custard I was looking for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MtnNanny

Cooking Level: Expert

Home Town: Wallingford, Connecticut, USA

Living In: Franklin, North Carolina, USA

Reviewed: Aug. 23, 2011

One of my fave quickie desserts: everybody loves this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SCATTERFLAKE

Cooking Level: Beginning

Home Town: Bloomsburg, Pennsylvania, USA

Reviewed: Jun. 2, 2011

I have made this pie before and the addition of nutmeg makes it even better..Thank you for sharing..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Susanna

Reviewed: Apr. 24, 2011

This was easy enough I let my 6-year old make it, but tasted like I slaved for hours in the kitchen. We will definately be making this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sunny

Cooking Level: Intermediate

Reviewed: Apr. 24, 2011

There are better coconut pie recipes out there, but the combination of easy preparation with excellent taste adds up to 5 stars! I baked it in a convection toaster oven, because I didn't want to turn on the big oven. A word of warning: The pie puffed up almost 2 inches during baking, so the top was a little singed. It got rave reviews anyhow! One friend asked for the slice with the darkest top, because she loves roasting marshmallows until they're burnt. I found it interesting that a lot of people don't know about "impossible" pies. I just finished my 2nd Impossible Coconut Pie, baked it at a lower level in to toaster oven, & it looks much better. The heating in a small oven is not as even, so the hotter side will puff up higher. One of these days when the weather is cold again, I'll try using the big oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

emmieq

Reviewed: Apr. 14, 2011

Definetley reduce the amount of eggs. It tasted too egg-y, like a coconut omlet, and like other posters said, the "crust" tasted rubbery. I don't know if I would make it again, but I would reduce the amount of eggs, increase the coconut, and use a shortbread crust.

Was this review helpful? [ YES ]
1 user found this review helpful