French Coconut Pie (Trisha Yearwood Recipe) (2024)

FAQs

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.

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.

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).

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!

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

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.

Refrigeration makes meringue weep more quickly, so let the pie stand at room temperature in a draft-free spot before serving it. After a few hours, however, it will need to be refrigerated. ''If the meringue is cooked before being added to the pie, it will be more stable and less likely to weep.

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.

Coconut pie can be stored at room temperature for up to 24 hours. After that, it can be refrigerated for up to a week. If you don't like to eat coconut pie when it's cold, remove it from the fridge an hour before eating to take the chill off.

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 to store coconut cream pie overnight? ›

Cool completely and wrap in plastic overnight. You can also pour the filling in the pie crust the day before. Just be sure to use the plastic wrap on the surface, store in the refrigerator, and don't add whipped cream until just before serving.

Coconut cream is a thicker coconut product, made from blended more coconut meat and less water than coconut milk. Coconut cream can be used as a substitute for coconut milk if it is diluted with additional water.

Coconut cream has a short shelf life once opened, so refrigerate and use within 5 days, or freeze for up to 2 months.

Cover and refrigerate unused portions for up to 5 days.

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.