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.

An odorless, colorless, tasteless thickener, gelatin (second from right) is derived from the collagen in animal proteins. When heated, its long molecules spread out and tangle together, capturing liquids in a wobbly webbing that lends consistency to mousse, custard, and chiffon fillings.

The cream that rises to the top of a can of coconut milk is also considered coconut cream. Coconut cream can sometimes be used similarly to coconut milk, though it makes for a much more powerful coconut flavor. Cream of coconut is a sweetened version of coconut cream, and is often used for desserts and mixed drinks.

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. It will continue to set as it cools.

If you use a recipe for the wrong type of custard, you might be unhappy with the results. Then, there are all the ways that you can curdle, split, or burn your custard, such as adding the eggs too quickly, failing to mix starches through properly, and not stirring custards constantly.

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 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.

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.

Why is store-bought pecan pie not refrigerated? ›

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

Ultimately, the amount of jiggle is the most universal rule in judging the doneness of a non-crusty crusted custard pie. Unfortunately, it is also the most difficult to describe without being able to show in person. A majority of chess pies will be done they have a slight jiggly tremble to them.

Using a Thickening Agent

For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.

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.

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.

It is not the same thing as coconut cream or coconut milk. Cream of coconut is pureed, concentrated coconut that's been sweetened—kind of like sweetened condensed milk is just condensed, sweetened milk. You can use Cream of coconut straight out of the bottle or can and it does not need to be cooked to be consumed.

Coconut cream is unsweetened and very thick; cream of coconut is very sweet with a syrupier texture. This means that recipes that call for each are optimized for sugar content. The original piña colada recipe calls for cream of coconut, but some pina colada recipes may call for coconut cream and simple syrup.

Lite coconut cream is a little higher in kilojoules and fat than the coconut-flavoured lite evaporated milk, but contains hardly any sugar.