Coconut Cream Pie with Chocolate-Painted Crust

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I've been making this pie for all of my holiday dinners and always get great thanks and is always the first pie to go. I do one thing to make it my own, I lightly toast in the oven some unsweetened coconut that I chop faily fine in food processer and cover the top just before serving ! Always a hit !

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The coconut custard is delicious!! I have never made custard before this recipe, and I am so pleased with how it turned out. I made it last night (before I had to go to the ER and then OR... glad I got this out of the way! for my fiance's family's christmas party per his grandmother's request. I decided to make it the day before so I could chill it over night once I read some reviews that the custard didn't set. I used a 9 1/2" glass pie pan and the recipe made enough for one (very full pie.

I topped the pie with left over shredded coconut to give the effect of fresh snow and to carry the flavors through. I didn't paint the pie crust with chocolate after some reviews said it gave their guests trouble. I also used Ina Garten's sweet pastry crust recipe instead. It seems to have settled fine, can't wait to try it out!

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First a typical one crust pie has 1 C of flour - so is this enough dough to make two 2-crust pies or was I really supposed to use all of it as one crust? I followed the directions - froze one disc and used the other as a single crust - it was thick but baked up well.

So, then was this filling enough for two pies or one pie? My single pie shell was very full and never firmed up - even after going in the freezer for 45min.

That being said the taste was very good - maybe next time I will cut the filling recipe in half for one pie.

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The coconut custard was absolutely perfect. The coconut flavor was very subtle. My pie did not set-up firmly, and I will make it again soon to see if I can figure out what went awry. (Would love suggestions. Also, I wasn't a fan of the painted crust: it was difficult to cut/fork through, and I wonder if a shortbread cookie crust or maybe even a nut crumb crust wouldn't be a better foil for the chocolate and custard.

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It was the absulte best. Never used the chocolate crust.

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I started using this recipe last year and every time I have made this pie, it comes out absolutely delicious! This is normally a request when one of my friends have a dinner party. Anyone who loves coconut cream pie has to try this recipe!

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I have had nothing but raves for this pie. Wonderful flavor without being overwhelmingly "coconutty." Perfectly smooth, creamy texture to the custard. The crust recipe Gail provides is the best I've ever made, and has become a staple in my kitchen.

The only thing I have changed is I leave out the chocolate layer; my guests had a difficult time cutting through it with a fork, and it actually overpowered the delicate coconut flavor. (I use unsweetened shredded coconut from Trader Joe's

Also, be aware that the recipe has many steps to it, so it does take quite a while to make. It's worth it!