Why does my coconut pie get watery?

Undercooked Filling : If the cornstarch-thickened filling hasn't been cooked long enough to reach a boil and then simmered for a few minutes, it may not set properly, leading to weeping as it cools.

Why didn t my coconut cream pie set up?

First, it's possible that your custard did not thicken enough. Before adding it to your pie shell, check to make sure your custard is not watery. It should be about the consistency of your average pudding. Second, it's much more likely that the layers weren't totally cooled before you assembled.

How long does coconut pie last?

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!

Who made the first coconut cream pie?

Though it's difficult to trace the exact origins of coconut cream pie , there are recipes from the 19th century, like the “cocoa-nut cream” in Mary Randolph's 1824 book The Virginia Housewife and the “cocoa-nut pudding” in Eliza Leslie's 1828 book Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, two creamy ...

How do you keep the bottom crust from getting soggy?

Crust dust is a 1:1 mixture of flour and granulated sugar. When baking a pie, especially a fruit pie, a couple of teaspoons of crust dust sprinkled into the bottom of the crust will help prevent the crust from becoming saturated with juicy filling as it bakes.

How to keep coconut cream pie from weeping?

Make Sure the Pie Filling Is Hot As the pie finishes baking in the oven, remove it when the meringue turns light brown . Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.

How to fix a runny coconut cream pie?

If you discover that your coconut cream filling hasn't set after it's chilled in the fridge for a few hours, don't panic. To save it, you'll need to scrape the filling out of the pie crust and reboil it until it reaches that thick consistency .

Why did my pie turn out watery?

Allow your pie to bake for the entire recommended period. People often pull their pie too soon out of fear that it will burn . This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer. Don't use the brownness of your pie crust to judge if it is done.

How do you keep pies from weeping?

Weeping and shrinking (when the meringue pulls away from the crust) are two common problems, but they are avoidable. Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it.

Why are my pies always runny?

We reserve using flour as a thickener for heartier fruits like apples and pears. 2. Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough .

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...