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The filling for the pie had a great texture, but lacked in "real" coconut flavor. Like Sharlene, I think next time I will leave out the coconut extract. The topping for the pie was very bitter from the extract so we had to scrape it off it was to strong to eat. Next time I will add a little more sugar to the filling to make it a bit sweeter.
Your pie was a hit at our house. Next time I would use 2 cups of coconut and leave out the coconut extract--it seemed to leave a bit of an aftertaste of something not quite real. I used the same recipe, replacing the coconut extract for 1 tsp. vanilla extract and the coconut for 3 medium bananas and made a teriffic banana cream pie. It would also be great as vanilla pudding without the bananas.
I made this pie for Thanksgiving, it was delicious! My son-in-law said I outdid myself with this one! Coconut Cream Pie is a tradition in our family and I have not been able to get it right before using this recipe. Thanks for sharing the recipe!
Smooth and creamy, this pie is a delight on a summer's evening. Just the right amount of sweetness to satisfy that sweet-tooth. Easy to make, as the directions are direct and simple to follow. I made exactly as the recipe specified for the perfect pie, using Mean Chef's recipe for Basic Pie Crust, which has become the standard in my house. Thank you, Bob, for a wonderful treat!