Recipe does not say whether or not you should use coconut flakes or sweetened coconut flakes. Believe me, it makes a big difference. Sweetened coconut flakes burn when browning. Unsweetened flakes make the pie bland.

Thank you for your review, Melanie. Your comment about the coconut burning prompted me to NOT toast the coconut and add the second half cup of coconut to the top of the pie only after dropping the temperature down to 350°F. This allowed the coconut on the top to brown nicely without burning. Thanks again!

Thanks!

Delicious, easy, quick and a sure winner. I just added more coconut as I like coconut and covered with aluminium foil for last 15 minutes to avoid overbrowning of the top. It came out perfect. A definite keeper.

I made it with my daughter who can not get enough of this pie. Easy and tastes great.

I made this pie yesterday, 2 of them actually and they were so easy and delicious. I will use this recipe from now on and definitely share it with some friends. I can't wait to delve into the second pie tonite :)

This was so simple that I was skeptical. But it was delicious. Our 'go to' recipe for coconut custard now. (Baked crustless it is good too.) Although the recipe didn't specify, we used an unsweetened flaked coconut, not the pre sweetened variety. It was just right with the unsweetened coconut (one brand example - Bob's Red Mill). Believe it would be far too sweet using a pre sweetened coconut product.