By MizEmerilLagasse on July 27, 2010
"This is a recipe that I was inspired to make after seeing a few recipes in different cook books. It's quick and easy to make, and the coconut layer is the most beautiful white and a wonderful coconut flavor with a creamy texture."
Serving Size: 1 (144 g)
Servings Per Recipe: 8
"I am rating this 5 stars based on the raving reviews I get every time I make this pie :-) (I do not eat sweets but often have to make them for others!) this is a commonly requested pie at my husbands work functions and last night I made it more diabetic friendly by using Ideal sweetener in place of sugar. The one thing I do change is that I do not use the shortbread crust. I use slivered almonds that I crush a little by hand, add sugar and softened butter. I press that into the bottom of a pie plate and bake at 350 until lightly browned (depending on the oven 15-25 minutes) and when cooled I dump the filling in and continue as the recipe says."