Hi Karen, I'm a bit torn on this one, since  this is basically a custard pie, you may find that the texture isn't as nice when you reduce the sugar. As PJ says, " A typical custard pie's sugar-to-milk ratio is only about 25%, anyway; for the sake of excellent texture, it's best to leave its sugar as is." Whether or not the sugar in the sweetened coconut will also contribute to the overall texture of the pie isn't clear to me, but I think I would probably keep the sugar as is.

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