This pie turned out delicious! A few recommendations: use the baking instructions on the box of the refridgerated pie crust. I used the directions included with the receipe and it didn't work out quite right. Also, next time I think I will sprinkle the coconut right into the custard, or definately put a light layer on top. I didn't use the meringue recipe (I used whipped cream instead) but the custard turned out simply wonderful. Can't wait to make it again.
I loved this pie and so did my husband and friends we shared it with. Originally I was going to say that I would mix the coconut into the custard as it was a little strange having a layer of the coconut by itself, but then I read the reviews about it possibly keeping the crust from getting soggy - so maybe I won't do that! Either way, it still tasted great! I used a frozen pie crust, which was fine, but would probably try the refrigerator crust next time.
gmcr1026 & vrngrav...why would you rate a recipe that you haven't tried? Isn't that the purpose to rate and review? Come on...you're not helping anyone.
I made this with Splenda and it worked very well. The pie was delicious!
I love this recipe! I made it yesterday for my mother's birthday (it's her favorite pie next to lemon meringue). I used refrigerated pie crust then followed the recipe exactly. Placing the coconut on top of the baked crust, instead of in the cream, made the pie crust stay nice and crisp ... even a day after I baked the pie! I would make this recipe again and again. The pie is a little rich, but not too sweet. A small piece is just right. It would be the perfect ending for a backyard summer picnic or Easter dinner!