Coconut Cream Pie
The pie can be refrigerated overnight.
I made this pie and it was outstanding! The filling gelled up perfectly! The only change I made was more whipped cream for the topping. I also added vanilla and rum.Read More
This is one of the best coconut cream pies I have ever had. I, similar to another commenter, had trouble getting the filling to set but fortunately was able to add extra gelatin before it was too late. Next time I make this pie, I will triple the gelatin letting it dissolve in water with short blasts in the microwave instead of mixing it into the coconut milk. I am already looking forward to the next chance I get to make this pie.Read More
There's something seriously wrong with this recipe. It tells us to thicken the filling with cornstarch followed by adding gelatin and then chilling. This ought to allow the filling to gel which it's why it is so odd to THEN fold in whipped cream. If it had gelled, this would be impossible. I dutifully followed the directions and the filling didn't gel either before or after folding in the cream. I ended up with coconut pudding in a pie crust. Very disappointing. FYI I'm a former pastry cook and should have trusted my doubts.Read More