Reviewed: May 5, 2012

To "Trish-the-dish": You NEED to know that cheesecake and coconut cream pie are no where near the same thing!! Maybe your relative needs to teach you this too. I had to rate this in order to comment. I have not made the pie yet, but it seems in order, I don't know why it wouldn't be good. I would rather over rate and under rate in this circumstance.

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2 users found this review helpful

Reviewer:

napacat

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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Reviewer:

MySweetCreations

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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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Reviewer:

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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4 users found this review helpful

Reviewer:

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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5 users found this review helpful

Reviewer:

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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Reviewer:

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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5 users found this review helpful

Reviewer:

trish-the-dish

Cooking Level: Intermediate

Reviewed: Jun. 4, 2011

I made this pie this week to go with my husband's gumbo dinner. It is a very expensive pie to make. But everyone that ate it gave it rave reviews. It is definitely one to make for special occasions.

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6 users found this review helpful

Reviewer:

Lana

Reviewed: Apr. 25, 2011

My family LOVED this recipe, especially my husband. This will definitely be going in the family collection.

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Reviewer:

Nursey

Reviewed: Apr. 10, 2011

I made this for my husband's birthday (his favorite flavor of pie). We both loved it, although it was very rich. At least the richness made it last for more than a day. lol This was my first experience with scraping a vanilla bean and it took me a good while to split it initially. The editor's note about saving the dried vanilla bean in sugar is great. Just that touch of vanilla in coffee with cream is heavenly.

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10 users found this review helpful