Prep Time
It took very little time to prepare the dessert. I probably completed the whole process, including cleaning up in about 15 to 20 minutes.
Crust
All you had to do to create the crust was add water. However, what resulted was a chewy crust that stuck to the pie tin and made it very difficult to serve decent looking pie slices. It tasted fine, but I would recommed either experimenting with adding less water than the box suggests or just using a ready-made crust.
Filling
Now, to be upfront, I love coconut. I want my coconut-flavored foods to be rich in coconut flavor, which is why I ended up using coconut powder in the coconut cream pie I developed. To my surprise, Banquet’s coconut creme filling did not disappoint. It had a rich, creamy and very coconutty flavor, with little bits of coconut mixed in.
The box recommends that you refrigerate 30 minutes before serving. I would recommend that you give it closer to an hour to allow the filling to fully set.
Overall
I’ve give this dessert 4 out of 5 stars. It tasted great, but the crust needs work.
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