I read all reviews before I decided to make this. It was simple, quick (you just stick everything in a blender), and really good. I added 14 oz. of coconut as that's what my frozen bag was and I read how people were adding more and figured why not, and 3 jumbo eggs. I baked it an hour. My husband liked it warm and it's good warm/cold, but if you want the firmer texture you need to leave it in the fridge. The only reason I can think of for any negative review of this recipe is people making the wrong recipe. If you want to invest a mere several minutes prep time, you should make this - it's excellent for what it is! - but if you want minimal work yet are expecting the outcome of a gourmet coconut pie you'd find in a restaurant.. it's common sense. I noticed one reviewer said it "doesn't make its own crust." Again - if you are expecting to open the oven door and suddenly see a dough crust magically formed around the pie, you shouldn't be making this recipe. But if you're cool with a "crust" (a.k.a. firm, golden texture all around the pie that makes it totally non-stick and easy to lift out - I used a clear glass pie dish so I could see what the outside was doing, and when I ate it the edges were chewy) then this recipe is for you. The only thing I would add next time is a little salt, I think it will accent the flavor. Hope this is helpful to someone. :)
I was craving coconut pie and had all the ingredients but did want to go through the time of making the crust. This hit the spot! I also made some suggested changes using more coconut and sprinkling some on top before baking, using 3 eggs instead of 4 and using coconut extract instead of vanilla. I also used butter instead of margarine. It was scrumptious warm while the top was crunchy and toasty!
I've been making a recipe similar to this one from an Amish cookbook for about 30 yrs. I was happy to find it here since it is our favorite coconut pie recipe and that page has fallen out of the cookbook. Much better than the ones with baking mix. We prefer it without the nutmeg and I always sneak in an extra half cup of coconut.
I've been baking this pie for 35 years. It IS wonderful. I noticed serveral folks commented that it took longer than 45 minutes to bake. My recipe says to bake the pie for 60 minutes at 350, not 45.
I added an extra half cup of coconut... not intentionally my fault for measuring over the bowl. It came out so YUM! I had it warm and I can't wait to try it cold! Oh and I DID bake it for one hour. (The sides rose first then the center it needed the extra time)
How easy and yummy is this! Just finished baking and tasting this pie. Mmm mmm. Followed this recipe to a T and would not change a thing turned out perfect. Will use from now on thanks.
Love this pie. I'm a baker of cupcakes for a living, so we have so much cake around that my man and son love pie for a change. Plus with all the baking all day, I like to try to keep things simple. This recipe was so easy (took like less than a few minutes) and hits the spot. I did make 2 changes; 1st I used coconut milk instead of regular and 2nd I cut the white sugar in half and used light brown sugar also. Turned out yummy. Thanks
YUM-OH and super easy. I made the following changes: eggnog instead of milk 3 eggs 1 1/2 cups of coconut. and butter instead of margerine.
I tried this exactly as listed the first time, and agree with previous reviewers. Too eggy. Then I followed some of the other's advice (2 whole eggs, 2 egg yolks, increase coconut to 1.5 cups, sprinkle additional coconut on top) and it came out perfect! Give it time to cool a little then wrap it in foil and stick it in the fridge. I don't know why they call these "Impossible", but we call it Revenge Coconut Pie, because it's a dish best served cold.
Make those changes, and you have a 5 star, super easy pie.
Definetley reduce the amount of eggs. It tasted too egg-y like a coconut omlet and like other posters said the "crust" tasted rubbery. I don't know if I would make it again but I would reduce the amount of eggs increase the coconut and use a shortbread crust.
