French Coconut Pie (Trisha Yearwood Recipe) (2024)

FAQs

Why is my coconut pie runny? ›

Runny custard: You may have undercooked your custard. If it fails to thicken after bringing it to a low boil, it can be fixed by stirring in a slurry of equal parts cornstarch and water. Mix the two together and whisk it into the hot custard. Bring to a boil, stirring, until thickened.

Smith's Classic Coconut Custard Pie. 0 g trans fat per serving. Oven bake 65 min.

It happens to all of us, you patiently wait for your custard to thicken in the fridge only to discover that it hasn't set. But not to worry, you can save it! It's simple actually, all you have to do is reboil the coconut cream filling. To be safe you can add an extra tablespoon of cornstarch as well.

Coconut cream pie will keep for about 4 days in the refrigerator. Cover loosely with plastic, and make sure you really coat the crust with a nice layer of egg wash and bake it through. This is key to keeping a crisp crust after days in the fridge!

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

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.

In May 1996, after a deal to sell the unit to ConAgra fell through, Smucker sold it to Flowers Foods. In 2003, the brand was purchased by the Schwan Food Company. The Mrs. Smith's Pies plant in Pottstown, Pennsylvania served as a landmark and significant employer for the better part of the twentieth century.

Marie Callender's Coconut Cream Pie is delicious and perfect for any occasion. It's easy to serve, and the taste is wonderful.

Sometimes in cold weather, even when kept in a pantry our Coconut Milk/Cream may solidify or curdle. To regain the liquid aspect, simply heat up in a pan, sit the can in a bowl of hot water or directly spoon into your food and stir well.

Freezing coconut cream may change its texture, flavour, or consistency. Still, it's much better than having to throw it out!

How can I make my pie more firm? ›

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.

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.

All you have to do is combine 1/4 cup of water and 4 teaspoons of sugar, then heat the mixture until the sugar is completely dissolved. Next, stir in 1 cup of all natural unsweetened coconut flakes until all the liquid is absorbed. You can then let it dry before storing in the fridge, or use immediately.

Each 14 ounce batch of fine coconut flakes is packed in an airtight bag to keep them moist and delicious. Store an unopened bag at room temperature, and transfer an open bag to an airtight container to refrigerate or freeze it for up to 6 months.

Coconut Cream Pie Recipe FAQs

The filling will thicken a bit more as it cools. And firm up completely once it has set in the fridge. As a last resort, add more cornstarch (a small amount at a time) if needed.

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.

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 starch and pectin in the filling needs to set. If you add cornstarch or flour to the filling it gels st oven temperatures and sets once it has cooled. The same is true for the natural pectin in many fruits. If you cut the pie before the filling has set, it will never solidify and your pie will be runny.