Toasted Coconut Cream Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by LinnieDeLuxe
Reviewed: Mar. 15, 2015
This is the SECOND pie I've ever made. I was a little nervous, but this pie turned out BEAUTIFULLY! There was a little snafu with the whipped cream - I think I used too much or whipped the cream too long. The pie was still one of the best I've ever had. This pie is super rich -- a total coconut luxury! It is also INCREDIBLY versatile! The brandy can be switched out for any flavoured liqueur, and fruit would easily be used in place of coconut. I can't wait to try it again with strawberries - YUM! One thing I'll do differently: add more jam. I love jam and I'd like it to shine through a bit more. Happy baking, friends!
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Photo by LinnieDeLuxe

Cooking Level: Beginning

Living In: Thunder Bay, Ontario, Canada
Reviewed: Jul. 25, 2008
This tasted too eggy for us.
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Photo by Tanya Duquette Bamrick

Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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Reviewed: Jun. 4, 2005
I have actually never made this exact recipe, but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract,a drop or two of yellow food coloring, then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it, my aunt asked for the recipe so she can make it for my uncle, who is diabetic. If you know how to make a custard, this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!!
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Photo by Krysta Leydsman Fecke

Cooking Level: Expert

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Reviewed: Jan. 17, 2005
Excellent, very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling, followed by the egg whites and whipped cream. Sprinkled the remaing coconut (toasted) on top of the pie before serving. Will definitely make again!
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