Posted: 2/1/2011 1:05:07 PM
Yes, you can substitute vanilla extract for both the vanilla bean and the rum. I used the bean more for contrast than anything else.
Also, on a couple of reviews, the amount of cornstarch called for is most definitely correct, but if it's not thickening before you remove it from the heat, try a slurry of cornstarch (a tablespoon or two of cornstarch mixed with a small amount water to remove lumps)and add a small amount at a time to achieve a proper thickness. It's not going to get much thicker when it sets--it will just, well, set.
Posted: 1/30/2011 2:13:53 PM
Is this recipe correct?. I cooked and cooked the ingredients and it never did get thick. So I put the filling into the cooked pie shell in hopes it would thicken in the frig. However, it came out even more thin after 3 hours. Any suggestions? Is the 1/4 cup cornstarch correct?
Posted: 1/21/2011 10:45:37 AM
This pie is delicious!! I made it for Christmas and everyone loved it even my son-in-law who doesn't like coconut liked it. I did use the vanilla instead of the rum and it was still great. I will use this recipe over & over.
Posted: 1/17/2011 11:14:34 PM
Absolutely wonderful! The pie server actually got scraped to get every last bit. I did add a little extra coconut to the filling, but that was because my older recipes called for more and I was afraid it wouldn't have enough. I just added some straight from the bag without toasting it.
Posted: 1/12/2011 9:26:30 PM
I've been making my Great Grandmothers tried and true good old coconut creme custard pie with a grahm cracker crust and merangue topping recipe for over 35 years with never a crumb left. This pie is one I will make again it was beautiful and delicous. May be too difficult for some, all I can say is give it a try it's worth it. A keeper in my book.
Posted: 1/11/2011 11:25:04 AM
Fantastic Pie! The coconut milk was something I would NEVER have thought of on my own and it made the filling so over the top coconut - just fantastic! A homemade custard is 100 times better than a box of powdered pudding. I will definitely be making this one again.
Posted: 1/11/2011 10:39:04 AM
I MADE THIS PIE IT WAS VERY VERY GOOD.THE ONE THING I NOTICED IS MY TOPPING WAS NOT SO STIFF AS THE PICTURE ...COULD BE BECAUSE I USED 2% INSTEND OF WHOLE MILK?? i NEVER WAS GOOD AT BAKING PIES BUT I WILL ALWAYS KEEP PRACTICING LOL...LOVE TO EAT EM HAHAH fURTHERMORE, MY DAUGHTER HAS RAVED ABOUT THE CRUST ON ALL THE PIES I HAVE USED HERE FROM THIS SITE SMILES...TY FOR SHARING THESE GREAT RECIPES !!
Posted: 1/10/2011 3:13:21 PM
made this for my own birthday - it was terrific! I usually take leftovers to the office on Monday but my son wouldn't let me. I used the vanilla for the whipped cream instead of the rum. It took about 10 mins to get the filling to thicken enough. Will make this again! worth the trouble and the calories!
Posted: 1/10/2011 11:47:19 AM
I made this pie and ate 4 pieces. I loved it. I used Cool Whip for the topping because I don't like whipped cream. Congrats on your accomplishment. As for those who don't want to use the rum extract, simply leave it out. And, Mom, your daughter asked everyone to be nice and you weren't. As for the boo-hooers (as you described them), not everyone has the same taste in food. You were not a nice poster. Now, you're busted!
Posted: 1/10/2011 8:21:59 AM
For those who think this recipe is too long or complicated, do not bother putting the toasted coconut on both sides of the crust, just on the top of it. And instead of making whipped cream, use cool whip. Still tastes great and cuts down the time!