Why won 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).

Why is my coconut cream 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.

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 is my coconut cream not whipping?

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip . Before whipping, chill a large mixing bowl in the freezer for 10 minutes! If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!

How do you fix runny coconut cream?

You want to make a slurry of the cornstarch with some milk, and then whisk the slurry into your "warm" filling, and keep whisking it over low heat and watch it firm up on you.

How to fix a runny cream pie?

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour . Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

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

Easiest ways to fix a runny pie. Put your pie back in the high temp oven on the lowest rack until the filling is bubbly and the crust is brown. ... Let your pie cool overnight. ... If possible, pour the extra liquid off the pie (save that for ice cream!) and pop it into the freezer for 10 or 15 minutes before serving. Sep 13, 2022

Does coconut cream solidify?

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.

Easy Coconut Cream Pie Recipe Paula Deen (2024)

Jump to Recipe

A cream pie is a kind of pie filled with a rich custard or pudding that is made from milk, cream, sugar, flour and eggs. It can be made in several flavors. This Easy Coconut Cream Pie Recipe by Paula Deen is no exception. It includes a delicious homemade flaky crust, rich coconut flavored custard filling and fluffy whipped cream topping.

Easy Coconut Cream Pie Recipe Paula Deen (1)

In our recipe we used a traditional round pie pan for the Easy Coconut Cream Pie Recipe, but it can also be made in a rectangular 9×13 baking pan and cut into squares. Nothing says that pies must be round. And if you’re making this as a crowd pleaser, the rectangle baking pan might be the way to go.

The flavors of food have a way of bringing out wonderful memories from events of the past when we’ve shared delightful experiences with family and friends. For me, a coconut cream pie reminds me of a trip to Amish country in Shipshewana Indiana. It was there that I first tried coconut cream pie and fell in love with its rich and creamy flavors. I knew that someday I’d want to perfect a recipe for coconut cream pie. What experiences or events have brought about memories of food for you?

Shopping List

Eggs
Coconut milk (canned, unsweetened)
All-purpose flour
Cornstarch
Salt
Sugar
Vanilla extract
Coconut, sweetened, flaked
Butter
Buttermilk
Whole milk
Heavy whipping cream
Powdered sugar

Why is This Coconut Pie Recipe So Great?

This coconut cream pie recipe is the best we’ve tasted. That fact alone is sufficient to make it great. But on top of that, it is easy to make. So, you’ve got the best of both worlds. Who doesn’t like an easy recipe? Just mix and cook the filling and add the delicious topping. It doesn’t get much better than that.

Easy Coconut Cream Pie Recipe Paula Deen (2)

Professional Tips for Success Making This Recipe

Cooling is Important

After making the filling and pouring the warm mixture into the pie crust, make sure you don’t skip the cooling step. This recipe calls for allowing it to cool completely in the refrigerator for up to three hours. That step is important BEFORE adding whipped cream. If you add the whipped cream while the filling is still warm, it will simply melt into a soupy puddle. A sad (and messy) day.

How to Avoid Lumps

To avoid making lumps in the pie filling, be sure to whisk all of the dry ingredients together completely first. And then slowly add the liquid ingredients, using a thin stream and whisking well, to avoid lumps.

How to Avoid Making Butter

You might already know that if heavy whipping cream is whipped too long, its form changes and it turns into butter. Avoiding that is simple. It just requires your attentiveness to stay with the mixer the entire time it beats the cream and sugar. Don’t walk away. The 2 – 3 minutes of careful watchfulness is worth having perfected cream in the end.

Can Paula Deen’s Easy Coconut Cream Pie Be Frozen?

Yes. Coconut Cream Pie can be frozen for up to 3 months. However, I should point out that the filling of the pie will likely form crystals in the process. Those will go away if the pie has time to thaw from the freezer before it is consumed. For best results when freezing, wrap in plastic wrap or an airtight container to maintain freshness.

How To Store Paula Deen’s Easy Coconut Cream Pie

Paula Deen’s Easy Coconut Cream Pie can be stored in the refrigerator for up to 4 days. Store in an airtight container or under plastic wrap. The pie will taste best when consumed in the first 24 hours while it is fresh. The crust can become soggy after the first day.

How to Make Coconut Cream Pie

The process for making a cream pie is quite simple compared to say a fruit pie where you’d have to pit cherries or peel a whole bunch of apples. It just requires a few ingredients to be cooked on the stovetop and then cooled. And the process can even be cut back further if you choose to use an already purchased pie crust, rather than making one.

Easy Coconut Cream Pie Recipe Paula Deen (3)

Ingredients for Easy Coconut Cream Pie Recipe Paula Deen

Crust:

1 cup, plus 2 tbsp all-purpose flour
1 tsp salt
1 tsp sugar
½ cup cold butter, cubed
4 tbsp whole buttermilk, chilled

Filling:

1 cup sugar
6 tbsp cornstarch
¼ tsp salt
2 cups whole milk
2 cups unsweetened, canned coconut milk
8 large egg yolks
2 ½ cups sweetened coconut flakes
2 tsp vanilla extract

Topping:

16 oz heavy whipping cream
¼ cup confectioner’s sugar

Directions:

1. Prepare the crust by whisking together flour, salt and sugar in a medium bowl. Using a stand mixer or a pastry blender, cut in cold butter until the mixture is crumbly. Stir in buttermilk until a dough forms. Turn out dough onto a lightly floured surface and wrap in plastic wrap. Refrigerate for 30 minutes.

2. Preheat oven to 350F.

3. On a lightly floured surface, roll the dough to fit the baking pan. Press dough to the bottom and the sides of the pan.

4. Bake for 20-30 minutes or until crust is golden brown.

5. For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in milk, coconut milk and egg yolks until smooth. Cook over medium heat, whisking constantly until mixture is thickened, about 10 minutes. Remove from heat and whisk in coconut and vanilla.

6. Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on the surface of the filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours.

7. For the topping, beat heavy whipping cream and powdered sugar at high speed until medium peaks form. Wait until filling is thoroughly cooled before adding the whipped cream.

8. For toasted coconut, prepare ¼ cup shredded coconut in a thin layer in the bottom of the baking dish. Bake at 350F until golden brown, about 10 minutes. Spread on top of the whipped topping before serving.

Have you tried this recipe? Leave us a star rating in the comments below and let us know what you think.

For more recipes like this one, follow us on Pinterest, Facebook, Instagram and YouTube.

Share on Pinterest!

Easy Coconut Cream Pie Recipe Paula Deen (4)

Coconut Cream Pie Paula Deen Copycat Recipe is a recipe I came up with to replicate the real thing.

You might. also like:
Qdoba Chicken Copycat recipe