Best Ever Coconut Cream Pie

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This was my first time making coconut cream pie. I like the texture of the center custard - but it wasn't a very strong coconut flavor, more like vanilla custard. Maybe using all coconut milk instead of whole milk? And maybe add coconut extract flavoring? Also, only needed a third of the toasted coconut for the top.

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25 years married and I finally found THE coconut pie my husband is crazy about. My search has ended. Thank you Emeril Lagasse!

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I made this pie for a church potluck this past weekend. I followed the directions using regular baking coconut since couldn't find the flaked. I also used a store-bought crust. It was easy to make and the filling really firmed up so that it looked pretty and was easy to slice. I am not a fan of coconut cream pie but everyone seemed to love it. I will definitely make this pie again.

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This is my go to Coconut Cream Pie recipe. I just wish it was a little more firm...so it would slice more cleanly.

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Coconut cream pie is my favorite dessert. My recipe used all dairy milk, and the addition of coconut milk is so much tastier.

I've always disliked the over-processed shredded coconut they sell in the baking aisle in supermarkets. Instead, I love the flaked coconut they sell at Whole Foods in the bulk section.

I use a pie crust recipe out of Joy of Cooking: Pâte Briseé, modified slightly by substituting my home-rendered leaf lard for about 1/3 of the butter. It's a sinfully rich, incredibly flaky crust that bakes to a golden brown and is a very easy dough to handle.

I like to gussy up the pie sometimes with vanilla whipped cream topping garnished with shards of macadamia nut brittle, or make a "Mounds" pie by spreading a layer of ganache on the pie shell before adding the custard. But the recipe on it's own is delicious enough!

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Seriously the "best ever"! I made it last night and there were no leftovers. Easy to make and great coconut flavor. I did add one tsp of coconut extract as well as the vanilla. I will make it again soon!

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The pudding for the recipe is awesome. I use Martha Stewart's pie crust recipe with it and top it with vanilla whipped cream. Great dessert.

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This was a delicious recipe and I did not have trouble getting mine to thicken! I just kept it on heat until it was the texture I wanted. Next time I will not include coconut flakes in the pie filling because I hate the texture of it, but otherwise, it's great!

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OMG! ( I know, such an annoying acronym. Sorry, it's just absolutely fitting!. This pie in incredible! I used my own crust recipe from Paula Dean, and a no-bake meringue recipe that tastes a little like a very light marshmallow fluff with toasted coconut on the top. With those exceptions, I followed the recipe for the filling with just an adjustment on the amount of time the pudding cooked. Just cook it until it becomes a pudding (maybe 10 minutes. I could've just eaten the pudding and been incredibly happy and satisfied, but I had promised a coconut cream pie to my husband so I filled the crust and toasted the meringue just a bit. This was my first attempt at making a coconut cream pie. This is a 10 out of 10 if they only allowed that many stars! Thanks Emeril. I can't wait to make another for an event to share the yumminess! Perfect.

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Absolutely the best flavor!!
I had a problem with getting it to set completely. I doubled the recipe, however, I was just a tad timid to double the corn starch amount. Everything was geat, except it did not set completely. It wasn't soupy. Next time I will almost double the cornstarch. I do know how long to cook, I bring it slowly to a simmer, and cook and stir for a long time...sometimes 20-30 minutes. When I add eggs (yolks to the simmer..always two at a time, I bring it again to a simmer and make sure it thickens. This had the best flavor!! I still gave it 5 stars...it was cooks error, not the recipe!!!