Why did my coconut cream pie not set?

If you discover that your coconut cream filling hasn't set after it's chilled in the fridge for a few hours, don't panic. To save it, you'll need to scrape the filling out of the pie crust and reboil it until it reaches that thick consistency .

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 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 thicken coconut cream pie filling?

Egg Yolks & Cornstarch : Egg yolks and cornstarch thicken the pie filling. Combine the two first, then temper into the cooking mixture.

French Coconut Pie (Trisha Yearwood Recipe) (2024)

By Mary Bostow / 19 Comments

French Coconut Pie (Trisha Yearwood Recipe)

I spend my Saturday mornings on the computer working in front of the tv with Food Network on. My family doesn’t understand how I can watch tv and work on the computer at the same time. It’s a noise thing for me, I love to listen to the shows and work. On this particular Saturday morning Trisha Yearwood was on making this pie. The first thing that caught my attention was the name of the pie, French Coconut Pie…hmmm? She had my attention, I watched as she made the pie, then I decided…I needed to make it.

The recipe came together fast, simple ingredients all placed into a stand mixer and mixed until creamy ,then placed in an unbaked pie shell. After it was baked, it looked exactly the way it was suppose to. The pie formed a slight golden crust on top, the filling was firm and has an amazing coconut flavor, I mean seriously…AMAZING.

There’s one important thing you need to remember when making the pie. It uses UNSWEETENED COCONUT. I used big letters here because this is important. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can find it in the frozen food section of the grocery store, or look for it in the baking aisle. If your store doesn’t carry it, you can order it online.If you used sweetened coconut, the pie would be way to sweet with the amount of sugar that’s already in the recipe.French Coconut Pie (Trisha Yearwood Recipe)…this one’s a keeper, Enjoy!

French Coconut Pie… Trisha Yearwood,Food Network

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5 from 2 votes

French Coconut Pie (Trisha Yearwood Recipe)

Ingredients

2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut
3 large eggs
1 1/2 cups sugar
1/2 cup buttermilk
1/2 cup butter, melted
1 Tablespoon flour
1 Teaspoon vanilla
one 9 inch pie crust, homemade or store bought

Instructions

Preheat oven to 350 degrees.
If using a store bought crust thaw it first before starting the recipe. Place the eggs,coconut,sugar,buttermilk,butter, flour and vanilla into a stand mixer. Using the whip attachment, beat the ingredients until well combined. If using a hand mixer, place the ingredients in a large bowl and beat until the ingredients are well combined and look creamy.
Place the filling into the pie shell, bake at 350 degrees for 45 - 50 minutes or until the pie is lightly browned on top and a toothpick inserted in the center comes out clean.

Notes

If the pie filling looks a little curdled when you're beating it, just keep beating. It all comes together to make a creamy pie filling.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

ABOUT MARY

My children are grown now and I’m a Gramma. I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share. Read more...