Why is my coconut pie filling runny?

Why is my coconut cream pie filling runny? Be sure that you are not using low-fat ingredients . Make sure that the filling has the texture of a thick pudding before pouring it into your pie crust. The filling will thicken a bit more as it cools.

Why didn t my coconut cream pie set?

Troubleshooting: Why Won't My Coconut Cream Pie Set? To ensure that you don't end up with a watery, weepy pie filling, after adding the egg yolks, keep the filling at a low boil for long enough . Slowly heat the filling, and keep it at a low boil for at least a full minute (60-90 seconds).

How do you make a pie filling firmer?

Types of Pie Thickeners All-Purpose Flour. Flour is a popular thickener for sauces and soups, and it can be used to add body to your fruit filling. ... Cornstarch. ... Arrowroot. ... Quick-Cooking Tapioca. ... Instant ClearJel. Oct 29, 2018

How do you make pie filling less runny?

Here are some tips to prevent runny apple pie. Precook the filling. ... Reduce the juice. ... Experiment with different thickeners. ... Vent the top crust. ... Try a lattice or crumb top crust. ... Bake thoroughly — and then some. ... Let the pie cool completely — preferably overnight. Sep 19, 2018

How to keep pie crust from getting soggy on coconut cream pie?

Blind Bake 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 isn t my coconut cream thickening?

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.

How do you fix runny coconut cream?

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 .

What would cause pie filling to be runny?

A majority of the time it's because the pie was not cooked long enough and/or not at the right temperature . Other things can contribute to runny filling is too much milk, not enough egg or depending on the recipe, thickener like cornstarch.

Will pie filling thicken as it cools?

Yes. Cooling is crucial for thickeners like flour, cornstarch, and even the natural pectin found in the fruit to work their magic . The thickeners were activated in the oven, but the pie filling gels further with cooling.

Why is coconut cream watery?

Meanwhile, coconut cream is made by skimming off the thick top layer of chilled coconut milk , leaving behind the thinner, watery part below. It's widely used as a vegan substitute for heavy cream in savory dishes and desserts alike.

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...