Best Ever Coconut Cream Pie

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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!!!

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This was a very good recipe (with some typos. The 2 minute stir time to thicken should be 20 minutes. Mine was still liquidy after 2 minutes. It took at least 20 minutes on medium heat to get a thick pudding-like consistency. It's light and tasty. Next time I plan to add coconut extract for more of the coconut taste. Also, I made my own whipped topping and slathered it on the top of the pie and then sprinkled toasted coconut on top of that.

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I LOVE COCONUT...so I made a few simple changes to this recipe that made it even more coconutty! And while I haven't made Emeril's recipe exactly as he states, the substitutions I made produced a delicious pie. Here we go: Instead of the whole milk, I just substituted more coconut milk so it was a total of 3 cups coconut milk for the recipe. Instead of 1 T of butter, I used 1 T of melted coconut oil. I also cut the sugar down to 1/2 cup. And since I try and avoid eating corn (bc it's almost always GMO and I used an equal amount (1/4 cup of tapioca flour. The pie was held together wonderfully, but I agree with other reviewers that I cooked the custard more than 2 minutes after putting everything together. I waited until it had really tightened up before putting it in the pie shell.

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Great Great Flavor. I stirred for at least 10 minutes to thicken. I read previous reviews regarding soupy texture, and whipped two egg whites with 1/8 cup sugar to form peaks and folded into mixture before pouring into pie shell. Created a loftier mixture that seems to stiffen up more.

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Best Coconut Cream SOUP! This was my first attempt at a cream filled pie, so perhaps I was just ignorant regarding the ways of corn starch. But I am sure I stirred for over the required 2 minutes. The filling never thickened and even though the pie looked "normal" when finished, when cut it became a soupy albeit delicious mess! So much for the show stopper Thanksgiving desert I had hoped it would be.

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I just finished with my second attempt at making the "Best Ever Coconut Cream Pie" and the result this time was considerably better. I followed the directions exactly except this time I disregarded the time of two minutes and I just kept whisking on medium heat until it finally thickened up. I didn't time it, but it was no where near the two minutes specified in the recipe. Had I known this before my first attempt I would not have wasted two hours of my time plus all the ingredients that went into the making.

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i love coconut cream pie.. just not this one. more of a custard then a cream pie. won't be making this again.

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Delicious! I found the recipe easy to make. I was amazed how quickly it thickened after I added the eggs and cornstarch slurry. I used full-fat (not 'lite' coconut milk and added a little extra because the can was larger than 12 oz.

The recipe doubled well (I made 2 pies instead of one. I used a 3-quart pot for the double-recipe and barely had enough room to stir after all ingredients were added, so if you're making a single recipe, I would recommend using something larger than the specified 1-quart saucepan.

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Taste of batter was good, just needs to be cooked longer than the 2 minutes indicated in the recipe. I learned later from other recipes that a 2-minute simmer after reaching a gentle boil works well. A little more detail for those of us who are not veteran pie makers would have been appreciated. May opt for more coconut milk than whole milk next time for stronger coconut flavor, also cut down on the sugar a tad. Though not included in my rating, I did try Emeril Lagasse's meringue top from a couple of his other coconut cream pie recipes and they didn't turn out so well either. I learned later that egg whites are best beaten at room temperature and traditional meringue has cream of tartar and uses confectioner's sugar instead of regular sugar. All in all, I don't think it's so much that his recipes are entirely bad so much as they lack detailed instruction.