Mango Key-Lime Pie with Coconut Meringue

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I just used the recipe for the coconut meringue to use on another recipe. I ran into a similar problem where after adding the coconut cream the meringue just got way too runny. Besides that I can't really speak much about the remainder of the recipe.

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For the time to prepare this recipe, I found the results and taste very disappointing. The crust and merinque were good, but the filling was not up to my expectations. It did not have good flavor and was very grainy feeling in the mouth, very dry. Will not make it again.

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I know this didn't win the challenge but it sure won the hearts of the folks I work with. It ws gone 20 minutes after I left it out by the expresso machine (I caught one employee going back 3 times. The only thing I wish I would have done differently is to double the recipe so that the crust and the filling would completely fill my high sided spring form pan.

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i agree with the rest...i use a already made shoerbread crust and this is diffrent and everyone i kow has really enjoyed the cahnge..try it

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I read the reviews, after attempting this recipe. Again, way too much crust. The pie filling flavor was good, although I didn't think it had much mango flavor. In regards to the meringue, this was my first attempt at making meringue. I was bound and determined but gave up after the 3rd try! It fell after adding the liquid. Instead of meringue, I added the coconut cream, coconut extract and sour cream (to taste with a standard heavy cream topping - very tasty!

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I definitely agree with the other reviewer, way too much crust and I used a 10-inch springform and ended up patting the crust all the way up the sides. Also, the crust didn't have the brown sugar flavor that I was expecting (not sweet at all. The flavor of the filling is very good, although not very tart if you're used to a potent key lime taste. I did not make the meringue and so cannot comment.
Recommendations: Halve the crust recipe, especially if making it in a pie plate and if in a springform, bring the crust up the sides only about an inch and plan on having something more like a tart than a pie.

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The flavor is okay. It has way too much crust in my opinion. I even made it in the spring form pan and it was still very thick. The meringue also did not work out too well. I have had many sucessful meringues but this one seperated and fell. I suspect it was the addition of the coconut cream after preparing th egg whites, but that is just my guess.

Over all, I will not try this one again.