Coconut Cream Pie

“This pie is “delish”!I made it for the family as one of my pies for Thanksgiving and it was THE favorite!The only change I made was to bake it for 5 minutes @ 350 after putting the meringue on the custard to brown the meringue slightly!Will definitely make it again SOON!”

“This is the best coconut pie filling ever. I made it for a friend’s housewarming, and it disappeared in a few minutes, with everyone asking, “Hey, where’d the pie go?” I used Kittencal’s butter pie crust (#66929), which was flaky and delicious, and an excellent complement to the rich, creamy filling. If you’re cooking on an electric stove, though, I’d forget about trying to cook this over low heat. After 25 minutes, it was still runny. I cranked the heat up to medium and cooked it until it started to bubble. I used whipped cream instead of meringue — next time I’ll try the meringue.”

“I made this today and it is excellent.Only change was to substitute non-fat half & half for the milk because all I had on hand was skim milk. I did put lots of coconut on top of the meringue before baking, The pie is rich and creamy and definitely will use this recipe again. Hubby loved the surprise!!”

“This was fantastic!I only used 2 egg yolks by accident and it was still great.I toasted a couple tbsp’s of coconut to garnish the top of the merange.It looked great!”

“I made this for Thanksgiving.I was told that my friends husband loved Coconut cream pie.So I made it for him.I have made these pies before.They are really easy to make, and this was no exception.It turned out wonderfully and we all enjoyed it very much.For the crust I used Recipe #32514 only I used Chocolate Graham Crackers.”

“The rave reviews are justified! For those who had problems with it setting, be sure to follow the directions carefully. Thickening the filling slowly over low heat and then letting it cool as directed brought me great results. Also, I let the milk and eggs sit out a bit before I started preparation. The flavor is yummy!”

“This was delicious.I used fresh, minced coconut rather than shredded but it still turned out nicely.The only thing was that my filling didn’t fully set up.I will be making this again soon.Used my own merangue recipe, ‘tropical merangue'”

“My family really enjoyed this pie recipe. I followed the recipe exactly and it came out perfect. I made a meringue with the leftover egg whites. The meringue recipe I used is #20159.”

“Yummy!”

“I loved the taste of the filling.I too had a problem with the filling setting.I recommend this for a pudding instead of a pie.Either than that it did taste great.”

“i used this recipe to cater a party during the summer and it got rave reviews.i found this to be just the right sweetness.The only thing i did differently was to brush the pie crust with 3 tablespoons of milk mixed with 1/3 cup of powdered sugar to make it even better.thank you so much for this perfect recipe!”

“I made 3 of these for Thanksgiving dinner.Fairly easy to make.The flavor was out of this world.I made one with Meringue on top and two topped with whipped cream.the only problemsthat i had was that it did not really set up as soon as the pie was cut the filling was running all over the place.Non of that stopped anyone from eating it but i think next time i will just make as a pudding.”

“Excellent pie!Nice and thick and held it’s shape once it was cut.I used homemade whipped cream instead of the meringue.This is a keeper.”

“This was a great pie. I made the filling in the microwave. Cooked it for about 4 minutes at 1 minute intervals and whisked it at the intervals then I beat up 2 whole eggs and added some of my hot liquid to it then put it all back in the bowl. Then cooked it for another 2 minutes at 30 second intervals.I did the 2 whole eggs so I would not waste the egg whites because I used whipping cream for the topping and put toasted cocounut on top.”

“My DH loved this pie!I made it with a whipping cream top instead of the meringue because I had the egg whites in a bowl and my son-in-law threw them out!Next time, I’ll try the meringue.I had no trouble getting the pudding to set.It is like making cooked pudding and pie filling.You have to be sure that the pudding comes to a boil before taking it off the heat.Also, some of the pudding should be added to the egg yolks before adding the egg yolks to the rest of the pudding.This is to prevent the egg yolks from curdling.”

“This is the second time I have tried to make coconut cream pie (different recipes), but I cannot get it to set. I think I must not be cooking it long enough, but I don’t know. This recipe had great flavor, but we had to eat it as pudding instead.”

” This pie is delicious!! I did have a problem getting it to set but I think it is my errors. First I didn’t realize that I only had 2 eggs and it calls for three egg yolks. Then I was impatient about following the directions and letting it cool before pouring it into my shell. I used cool whip as a topper. It was so good I am going to keep trying until I get it right. Very refreshing! “

“Made the filling by itself.Followed recipe as written.Sooooo delicious!”

“Thank you Bev for your recipe.My new son-in-law to be was your critique, and he loved it.The only mistake I did was I did not cool it in the fridge to set before I baked the Merinque. I would recommend that change in your recipe for others. You still deserve 5 stars as it was went over real well.”

“I didn’t make anything here, but the pie filling. My grandson wanted pudding tonight and he loves coconut cream pie, so I made this pie’s filling for him.Easy and truly delicious.It was a snap to make and was done in minutes. I will definitely make it again, many times.”