*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
YUMMMM!!!! This was delicious-despite the fact that I completely absentmindedly left out the milk AND sweetener. I had every intention of using both and somehow overlooked. Doesn’t matter because it was still amazing. I also topped with cherries, but it would still be just as good without. I also only used half of the cool whip because it seemed like a lot. I think it was a good choice.
So good!! Made it for my dad's birthday. He LOVED it. It didn't seem so soupy to me, probably because I baked it a bit longer. I added coconut milk instead of regular milk. I will definitely make it again.
I made my own crust in a springform pan as I could not find the right size premade crust. I omitted the Splenda as it was sweet enough with the condensed milk and I used the coconut milk that another review had suggested. I prefer real whipping cream as well. It was a hit and I definitely would make it again.
It turned out Great! I did make a couple of changes. I toasted the coconut before adding it to the batter. I made a Vanilla Wafer crust that I added the pecans into, as I don’t care for nuts in my pie filling, but wanted the flavor. Finally, I toasted the coconut and ground pecans together for topping it with. The added toasting and the pecans in the crust just took it to the next level of flavor!