Best Coconut Cream Pie
Total TimePrep: 55 min. + chilling Bake: 15 min.
Makes2 pies (6-8 servings each)
I can only rate the filling since I didn't make the pie crust or use meringue. The filling was very good. The next time I make it, I'm going to omit the coconut extract; not a fan of it.
Filling tastes really good, sets up beautifully and and i would make again! I did not use the crust recipe as i was making tarts in pre-made shells. Meringue is awful! It is not near sweet enough and has no vanilla!!
Found that the filling lacked flavor, not sure why it had such great reviews. I used the can of coconut milk as many suggested. I don't care for meringue so I don't know how that was, I use whipped cream instead. I typically use recipe from Betty Crocker which I love, unfortunately I did not have access to it this year.
this was a big waste of time and effort, as I read thru these reviews, almost all that gave a 4 or 5 rating changed the recipe , so you really didn't rate this pie as is. I will use my own standby recipe from better crocker from now on. this pie lacked flavor, and the meringue was a big flop. I'm sure those that used coconut milk improved this recipe greatly. having baked for 60 yrs, I found the directions a little difficult to understand. I have never made meringue that way, and never will again. I gave this a 1, and that was pushing it.
Wonderful pie! Reading the reviews, I also subbed 1 can of coconut milk for part of the milk, and used whole milk instead of 2%. I was serving these, and other desserts to 60+ people, so used Pillsbury pie crusts instead of from scratch, mostly because of time. Every piece was gone, and the caterering staff were scraping from the bits left in the pan.
I made the substitution of 1 can coconut MILK, 1 can evaporated milk, 1 cup 1/2 and 1/2 and the balance of the 6 cups of milk whole milk. Crust was very easy to work with and meringue did NOT separate from the crust after baking. This takes some time to make but is well worth the effort.
So creamy and delicious! Like others I used coconut milk in place of some of he milk. I also omitted the coconut extract but added 2 tbs butter.
As to the reviewer who complained of the meringue tasting like sulphur, perhaps it was the eggs?
I've made this recipe several times now and it never fails to satisfy! Like other reviewers, I substituted some of the milk for a can of coconut milk and omitted the coconut extract. I also did not use the crust recipe, I just used Pillsbury refrigerated pie crust, following the instructions on the box to bake, but if the crust is half as good as the filling and meringue, I am SURE it is fantastic!
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