Old Fashioned Coconut Custard Pie Recipe - A Coconut Lover's Dream! (2024)

FAQs

What's the difference between coconut cream and coconut custard pie? ›

The difference between coconut cream pie and coconut custard pie comes down to how the filling is prepared. Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. The pie is then chilled for several hours to allow the filling to set. Coconut custard pie is cooked in the oven.

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.

Custard pies (ex. Sweet Potato Coconut, Cardamom Tahini Squash, or Apple Butter Custard) are best eaten within 2 days of purchase if stored at room temperature. However, they can also be refrigerated for up to 1 week.

Today, Mrs. Smith's pies are carefully crafted with the finest ingredients. You can bring that same made-from-scratch quality to your table. Whether for a family dinner, after the game snack or a treat just for you, bring home and bake up one of America's favorite pies.

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.

Why does my egg custard pie taste like scrambled eggs? Overbaked custard can lead to an eggy flavor and rubbery consistency. Make sure to bake the custard pie until slightly jiggly in the center.

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).

Cooling the custard too quickly can cause it to weep or separate. To prevent this, place the custard in a shallow dish and cover it with plastic wrap, making sure the plastic wrap is in contact with the surface of the custard. This will prevent a skin from forming on top of the custard.

Many custard recipes/formulas use cornstarch as the thickening agent. The amount of liquid a starch grain can attract (absorb) and how concentrated the starch grains are in the liquid affect the thickness of the final product.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).

What ingredient is used to thicken custard pie? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

Custard and cream-filled pies

You can freeze them after they've been baked using the same method as you would a baked fruit pie, but if you want the best quality custard or cream pies, they should be baked fresh. That doesn't mean you have to do all the work the day before or the day of the holiday.

Do Refrigerate Anything Topped With Cream. You should refrigerate any kind of pie with whipped toppings. 1 "If it's not refrigerated, it will begin to wilt, sweat, and spoil," explained Stephens and Wickenden.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

Sweetened shredded coconut is finely shredded and has added sugar, which enhances the coconut flavor. Eggs: Eggs thicken the custard as it bakes, enriching the custard and giving it a pale yellow color. Milk: Milk adds needed liquid to the pie filling. Sugar: Sugar is essential to any good pie recipe.

The difference is how the filling comes together: a custard filling is usually baked, while a cream pie filling is not. But we're not here to be fastidious, so you'll spot a few custard pies in the collection below—we promise they'll satisfy just as well whenever a cream pie craving hits.

Similar name aside, cream of coconut is a totally different product than coconut cream, which is simply coconut milk with a higher proportion of coconut solids to produce a high-fat, whippable substance—but without any sugar.