It took very little time to prepare the dessert. I probably completed the whole process, including cleaning up in about 15 to 20 minutes.
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.
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.
I’ve give this dessert 4 out of 5 stars. It tasted great, but the crust needs work.