Coconut Cream Pie Recipe (2024)

FAQs

Why does my coconut cream 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.

Both coconut cream and coconut milk are made by combining coconut meat with water. Coconut cream uses a higher ratio of the flesh and has more fat. You'll find coconut cream is used frequently in dessert recipes but can be subbed for coconut milk if you're looking for an extra thick curry sauce.

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.

Coconut cream is the same thing as coconut milk—coconut meat blended with water—but it contains less water. While coconut milk is thin like cow's milk, coconut cream is thick like whipped cream. You can find this fat-rich cream floating on the top of any canned coconut milk, or you can buy it in a dedicated can.

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.

If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.

Though coconut cream contains a similar amount of calories as heavy cream, it provides less than half the fat, which might make it a good option if you're limiting your fat intake.

Cans of coconut cream look almost identical to cans of coconut milk (and they're also unsweetened) so you might be fooled into thinking they're the same thing. Coconut cream, however, is much thicker and richer and contains less water, so it's an entirely different product.

The good news about coconut cream and coconut milk is that although they may be different consistencies, they're very similar. You can use coconut cream in place of milk if you dilute it with additional water. Different coconut cream brands vary on fat content.

Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to Stephens and Wickenden.

Does coconut cream pie go bad? ›

A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.

If you don't let the pie come to room temperature before serving the coconut cream filling will not have set and will be runny.

What is condensed coconut milk? This product is thick and sweet, it's made from coconut milk, water, sugar and usually a thickener. Best for using in drinks such as pina coladas or as a dairy-free substitute for condensed milk. It's not suitable as a substitute for coconut milk or cream.

Coconut cream This product is created by mixing four parts coconut with 1 part water. It is higher fat content than coconut milk and contains 19% – 22% fat. Coconut cream is equivalent to heavy whipping cream, with a thicker consistency, and is great substitute in most recipes that call for heavy cream.

Coconut cream is perfect for vegans, since it is plant based, as well as for those who are lactose-intolerant or those who have nut allergies. It contains no cholesterol and it's a great source of protein, antioxidants, phosphorus, magnesium, folate and potassium. Coconut cream is beneficial to hair and skin too!

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.

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.

Beat a mixture of thickened cornstarch and water into the egg whites to bind and stabilize the liquid in the meringue (and keep it from seeping out). Cook the filling for the full 2 minutes on the stove top so the cornstarch thickens completely and doesn't start breaking down and "leaking" during chilling.

2 Answers. There are thickening agents you can use without reheating. They won't give you the texture you expect from a starch-thickened pie, but you will be able to cut it. Gelatine is probably your best bet.