Coconut Cream Pie Recipe (2024)

FAQs

Why is my coconut cream pie filling runny? ›

The biggest culprit when it comes to a runny filling is not letting the cornstarch get going when cooking the filling. You want it to become thick and bubbly before tempering the egg yolks. If it doesn't get to this point, the filling won't set and firm up correctly.

If you don't let the pie come to room temperature before serving the coconut cream filling will not have set and will be runny.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Yes. As a rule of thumb, desserts that are rich in dairy should be refrigerated. This creamy coconut pie will last a reasonably long time when chilled, but the whipped cream topping will not keep at room temperature.

Coconut whipped cream will also soften at room temperature, so if you find that it's getting too warm and melting, just pop it back into the fridge, or freezer briefly, to help it thicken again.

The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

Some folks brush their pie crust's interior with beaten egg white or coat it with melted butter to create a moisture-resistant barrier between filling and pastry. Veteran baker and author Dorie Greenspan uses bread crumbs to soak up any excess liquid.

Chill canned coconut milk in the refrigerator overnight. This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

What causes a cream pie to get watery? ›

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Cornstarch is a pure carbohydrate, but flour has more nutrients. Cornstarch is a common ingredient in a wide variety of foods and beverages. It's used by home cooks and in commercial settings. Cornstarch is not a very nutrient-rich food, though, so it's an open question whether or not cornstarch is bad for you.

A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.

Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to Stephens and Wickenden.

Coconut Cream vs Coconut Milk

Compared to normal coconut milk, coconut cream has a much higher fat content, containing around 19-22% fat. Coconut cream still retains the delicious coconut flavor that coconut milk has, but is much thicker as it is essentially coconut milk with less water.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

If you slice the pie too soon , it just won't set. Why did my blueberry pie turn out runny? Without knowing your method or ingredients its hard to say. My best guess is you didn't use enough thickener( flour or cornstarch) in the filling, or you didnt cook long enough, or you cut it before cooling sufficiently.