Why does my coconut pie get watery?

The fat content is too low in coconut milk that comes in cartons (also in lite canned coconut milk) , and the pudding will turn out too soft and liquid. Make the topping less sweet. You can reduce the powdered sugar in the whipped topping if you want a less sweet pie, but it does make it slightly less stable.

Why did my coconut cream pie not set up?

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.

How do I keep my pies from being runny?

Partially pre-cook the filling to evaporate its excess juice . Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

How do you fix a watery pie?

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.

What to do if coconut cream pie is runny?

Troubleshooting Cream Pies 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.

How do you fix runny coconut cream?

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.

How do you fix a pie that didn't set?

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

How do you keep coconut cream pie from getting soggy?

The most common way to ward off a soggy pie crust is by a process called blind baking . Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

Why is there so much liquid in my pie?

You aren't using a thickener for your apple pie filling Martha Stewart recommends using cornstarch, flour, or tapioca as a pie filling thickener. All of these ingredients retain the water while the apples cook, avoiding extra wetness when it goes in the oven.

Why is my coconut cream watery?

The fat naturally floats on the top (just as cream floats on top of milk), and chilling would cause the fat to really firm up. You'd open the tin upside down to decant the liquid out, then turn the can over and take off the top, and push the set fat out of the tin.

French Coconut Pie (Trisha Yearwood Recipe) (2024)

By Mary Bostow / 19 Comments

French Coconut Pie (Trisha Yearwood Recipe)

I spend my Saturday mornings on the computer working in front of the tv with Food Network on. My family doesn’t understand how I can watch tv and work on the computer at the same time. It’s a noise thing for me, I love to listen to the shows and work. On this particular Saturday morning Trisha Yearwood was on making this pie. The first thing that caught my attention was the name of the pie, French Coconut Pie…hmmm? She had my attention, I watched as she made the pie, then I decided…I needed to make it.

The recipe came together fast, simple ingredients all placed into a stand mixer and mixed until creamy ,then placed in an unbaked pie shell. After it was baked, it looked exactly the way it was suppose to. The pie formed a slight golden crust on top, the filling was firm and has an amazing coconut flavor, I mean seriously…AMAZING.

There’s one important thing you need to remember when making the pie. It uses UNSWEETENED COCONUT. I used big letters here because this is important. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can find it in the frozen food section of the grocery store, or look for it in the baking aisle. If your store doesn’t carry it, you can order it online.If you used sweetened coconut, the pie would be way to sweet with the amount of sugar that’s already in the recipe.French Coconut Pie (Trisha Yearwood Recipe)…this one’s a keeper, Enjoy!

French Coconut Pie… Trisha Yearwood,Food Network

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5 from 2 votes

French Coconut Pie (Trisha Yearwood Recipe)

Ingredients

2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut
3 large eggs
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup butter, melted
1 Tablespoon flour
1 Teaspoon vanilla
one 9 inch pie crust, homemade or store bought

Instructions

Preheat oven to 350 degrees.
If using a store bought crust thaw it first before starting the recipe. Place the eggs,coconut,sugar,buttermilk,butter, flour and vanilla into a stand mixer. Using the whip attachment, beat the ingredients until well combined. If using a hand mixer, place the ingredients in a large bowl and beat until the ingredients are well combined and look creamy.
Place the filling into the pie shell, bake at 350 degrees for 45 - 50 minutes or until the pie is lightly browned on top and a toothpick inserted in the center comes out clean.

Notes

If the pie filling looks a little curdled when you're beating it, just keep beating. It all comes together to make a creamy pie filling.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

ABOUT MARY

My children are grown now and I’m a Gramma. I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share. Read more...