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Great Pie! Delicious flavor! It didn't quite fill the pie crust so after it cooled, I topped it with some sugar free cool whip. I will definitely make this one again.

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wncliz March 31, 2010

Excellent, simply excellent! I used no crust at all, being gluten-intolerant. Poured it into a pie plate, baked it 30 min. at 350. Not a lot of volume as posted. Thank you so very much for sharing this recipe.

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Grannydragon May 05, 2008

I've gotta admit I changed this. I used sugar because when I started it, I had forgotten it was a Splenda recipe. I didn't have any, so I went ahead and used an equal amount of sugar. I did make 1 and 1/2 the amount listed and used the ready made crust by Pillsbury. I will make it again using Splenda later to compare and I will re-review then. Shouldn't be long- This was DELICIOUS and I had to go back for seconds. So glad Amy posted this so that I would try it. Always...Remembering Amy!

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Chef Mommie June 29, 2007

I had invited DH's family to an early Valentine's dinner and made this pie for my FIL who is a diabetic. I followed the recipe exactly as written and it was super easy to prepare. I used a deep dish pie crust, but will use a regular crust next time.

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Dreamgoddess February 13, 2007

I wanted something different for dessert today and came across this pie. It was really good and not to sweet tasting as I think some times dishes are with Splenda in them. I used a 10 inch pie crust by mistake so it wasn't very thick but will correct that next time. Definitely will put in the keeper file.

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Bunlady September 24, 2006

Thanks, for the recipe. I am a diabetic and using the Splenda really helped. I put all of the filling into a deep dish pie crust and it turned out great. My husband even liked it. Thanks, again, Redneck. P. S. I baked it for the full 45 minutes.

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taillights@insightbb.com July 14, 2006
So Easy Coconut Pie