Coconut Cream Pie Recipe (the BEST!) - Cooking Classy (2024)

FAQs

Why is my coconut cream pie soupy? ›

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.

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.

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.

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.

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

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.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

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.

How to make coconut cream solid? ›

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).

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

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.

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.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

If you find that your coconut whipped cream isn't thick enough, you can use powdered sugar as the sweetener, or add a tablespoon or two of arrowroot to the mix, to help thicken it up.

Chill overnight, not in the freezer for best results. Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip.

If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.

The pie is underbaked. The filling has a bad liquid to corn/potato strach ratio. The blueberries will release juicy goodness when baked, and the starch in the filling is used to thicken the boiling juice. Too little starch and you get runny or soupy filling, too much and it gets gummy and unpleasant.