I just made this pie tonight for my husbands bday tomorrow. I used a graham cracker crust with part swerve & coconut sugar. I also used coconut oil instead of butter. Since hubby is diabetic I used swerve instead of sugar. I did not have coconut milk but had unsweetened coconut cream & I mixed 1c with 1 c unsweetened almond milk in place of half & half. The filling tasted great, will make again ! Thank you for recipe, my husband is going to love it !Read More
I’ve made this several times, mainly because people ask me to make it again on a regular basis. Some ask so much, it’s a bit annoying.Read More
I used a can of low fat coconut milk instead of the half and half and extra coconut. It came out fabulous. I might add a little coconut extract next time.
My wife said it was the best she’s ever had!Read More
Love this pie! I did NOT cover my hot mixture/pot with plastic, though. Ughh. I could just see trying to clean melted plastic off of my pot. I just let it cool in the pot, then transferred it to the pie crust. I also added 1/4 tsp. vanilla extract and 1 tsp. coconut extract to the filling. Only added about 1/4 cup sugar to the fresh cream topping as I don't like it too sweet and just a dash of vanilla extract to the topping.
Next time I'm going to add a thin layer of sliced strawberries to the top of the cream mixture in the pie before I add the fresh cream topping. I like the way strawberries add a tart taste against the sweet coconut.Read More
I made this for Easter and it is fabulous. I made a graham cracker crust instead of a traditional crust to save time and it was great. This is the best recipe I've ever tried for the cream filling. It gets very thick and has just the right amount of sweetness. I made 2 pies and the one I did beat the whipped cream to stiff peaks instead of soft. I preferred the pie with the stiffer whipped cream as it was much easier to cut and serve. This will be my go to recipe and the next time want to try a shortbread crumb crust.Read More
This is a classic recipe, but I was making dessert for a dinner party with a vegan friend and tried this one out too. Not quite as sweet, but just as delicious in its own right - https://www.recipestroupe.com/recipe-raw-vegan-coconut-cream-pie-50985.htmlRead More
Perfect blend of simplicity and home baked goodnesa. It turns out perfect every time. Amazing flavor...not to sweet. Creamy and completely satisfying with or without whipped cream.
My family also loves this as a warm treat. I serve right off the stove. Really hits the spot!!!Read More
The cream mixture will form a film so if you cover it with plastic wrap it keeps the air out so no film developesRead More
I substituted flakes instead of shredded. It is definitely a better texture.
Made this for the first time and everyone loved it. Very easy to make and just uses standard ingredients. Only changes - I didn't understand the direction about "Cover with plastic wrap, placing plastic wrap directly on filling in pan". What does that mean? I just let the cream mixture sit in the saucepan for a while to cool down while I baked the pie crust. It was totally fine. For the whipped cream, I only used 1 cup of whipped cream and did not add any additional sugar. The pie is plenty sweet enough and a less sweet light topping with the toasted coconut is just perfect!By the way, one reviewer said they used coconut cream paste - I'm not familiar with that - where is is sold in the grocery store?Read More
Made this for Father's Day, and my mom said it was better than hers!! Yup. It's a keeper. I added about 1 1/2 Tbls. of coconut cream paste just after I took it off the heat and when the vanilla and coconut is added. Just that extra bit really added the perfect amount of flavor, I don't think it would be " coconutty" enough without it.Read More
OK, I just made this pie after reading all of the wonderful reviews. I did exactly as stated with substituting the cream of coconut for the half and half. Brought to a boil and boiled for exactly one minute. An hour and a half later it is still soft, no way I could cut it. ?? How long does it take to set up?Read More
I was impressed with this recipe but I made a couple minor changes. I love coconut flavor, so I added 1 inch of Pure Creamed Coconut (dry) and 1 tablespoon coconut oil and next time, I'm substituting "Flaked" coconut for "Shredded" (we were all chewing and chewing due to the larger flakes, it was a bit overwhelming). Overall, this is a really good recipe.Read More
So easy and delicious,made 3 times so far!Read More
This was my first time to make a coconut cream pie. I replaced the sugar with Stevia in the Raw. It turned out great.Read More
Are you mixing the 2 over heat? that may be your problem.
I mixed the sugar the egg yolks and the vanilla in my pan and than I put it on the stove and turned on the flame and poured in the half/half and than I whisked it continually until it came to a rolling boil ! Turned out perfect!!!!Read More
When do you add the half and half mixture into the sugar mixture? I've tried it twice now and my sugar mixture turns into a rock as soon as I add in the wet mixture! What am I doing wrong?Read More
I never had coconut cream pie before ? Is it good ?Read More
Just a thought, this isn't a custard recipe but a cream pie recipe. I think to make it custard form you need different ingredients. I have looked up both types and it calls for different ingredients.Read More
I love giving a cream pie to my nan each week. It gives me relief. It makes me relaxRead More
My husband loves this recipe but prefers meringue. I DESPISE meringue so I make this one and everyone is happy. I think if you are a meringue lover this is not for you. To thicken up the custard I refrigerate overnight. You could use a dab more cornstarch but haven't tried that yet so don't know how it would turn out. My family request this pie every holiday and I never skimp and now have to use the whipping cream topping on all my desserts.Read More
My husband said it was the best pie he had ever had. Enough said.Read More
This was my first time making a coconut cream pie and I wanted a recipe that was simple and not too much coconut flavor. This recipe is perfect. Just the right amount of everything. I made it for someone who loves coconut cream pie and they said they love this recipe. It's going in my recipe box for sure!!!!Read More
This is the second coconut cream pie that I have ever made. This had the right amount of coconut flavor. This recipe is a keeper, I can't wait to make it again.Read More
Absolutely Outstanding Pie!!! I have had great reviews on this pie baked just as the recipe calls for. Tastes Amazing! One of the best Coconut Cream Pies I've made. Give it a try you won't be sorry.Read More
I tried making this recipe the other day. Unfortunately the pie didn't turn into a custard form, it tastes great but never hardened. What could I have done to prevent this mishap?? I want to try and make it again.Read More
Igreat pie but I used 1 can of coconut cream to replace the half and half and 1tsp more cornstarch, FABULOUSRead More
My grandson loved this and my husband, whose favorite dessert is coconut cream pie, said this is very good. However, his personal preference is a regular meringue topping and a thicker custard base.Read More
I served this at a dinner party - and EVERYONE thought it was the best coconut cream pie they had ever eaten. Would not change a thing!Read More
Made this for Christmas, twice. Easy to make and the star of the dessert table. Everyone loved the pies. A tip: I brought this to a friends home and didn't remind them to keep it refrigerated, mistake. The pie was great but the refrigeration is necessary to make it easy to cut and maintain the slices. Also, a straight end pie dish will yield better slices than a fluted pie dish.Read More
Unbelievable pie! I made it just as is, to rave reviews. The only suggestion I have is to make early in the day as it takes a while for it to totally chill. This is Southern coconut cream pie at its finest!Read More
When you think of Coconut Cream Pie, THIS IS IT! I've made recipes with more involved techniques and fancy ingredients but the results were boring and bland. Proving once again that less is more, and simple is just plain better. I added 1/4 tsp. coconut extract to the filling as did another reviewer, and I brush the pie crust with beaten egg before baking to prevent any soggy crust. After spreading the whipped cream and garnishing with toasted coconut, I pipe whipped cream around the edge of the pie for a classic look. Gorgeous pie, phenominal taste, and rave reviews...EVERY time!Read More