How do you keep a coconut cream pie from getting watery?
A ½ cup of cornstarch is used for the coconut cream filling to keep the coconut cream pie from getting watery. Also, don't forget to let the baked pie crust cool completely before adding the coconut cream filling, and beat the heavy cream with sugar until stiff peaks form.
If you find out after a few hours of the pie being in the fridge that it did not set, there are not too many options. Your best bet is to put the cream mixture back on the stovetop until it thickens more over heat.
The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.
If Custard Turns Out Too Loose:
Put custard back on the stove and heat on medium heat, following the same sequence you did previously (but probably for a little longer this time around). Be sure to keep on the heat until it boils, whisking constantly. Keep whisking 1-2 minutes while boiling.
How To Tell If A Custard Pie Is Done - YouTube
Weeping is caused by an unstable meringue, one that is undercooked or that it simply has too much moisture in it. Many pies are topped with a meringue made by beating sugar and egg whites together, spreading it onto a hot pie and baking it for a few minutes in the oven to brown it.
Cornstarch. Cornstarch is a super-effective thickener that doesn't need much time to cook, although it does require high temperatures to activate. To avoid clumps, mix cornstarch with sugar before adding it to your filling.
As the pie cools, its filling will solidify. It takes time for pie to cool thoroughly and its filling to thicken completely, so control your appetite and let it rest for several hours.
Easiest ways to fix a runny pie.
The easiest ways and hopefully ONLY ways you'll ever need to know are: Put your pie back in the high temp oven on the lowest rack until the filling is bubbly and the crust is brown. If needed, use a pie shield or aluminum foil to keep the crust from burning. Let your pie cool overnight.
Custards firm up as they cool, so if you're after perfectly clean, sharp slices, your pie needs to be fully set—and the only way to accomplish this is with an overnight rest in the fridge. Cover the pie with plastic wrap or foil, chill overnight, and bring to room temperature before serving.
Can you put a pie back in the oven after cooling?
If it's a fruit pie, try putting it back in the oven for a few minutes on the very bottom rack, thus putting the underbaked bottom closer to the heat source. If it's a custard pie, don't try to re-bake it; you risk compromising your lovely filling.
The cream is too liquid: in a separate bowl, mix a little bit of cornstarch (start with 1 tablespoon, it is usually enough) with a splash of milk then add it to the cream away from the heat. Whisk really well to combine, then place back on the stove and keep whisking until the cream thickens.
A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees.
Why is my apple pie soupy? This issue might happen because you forget to cut vents into pie crust following the popular apple pie recipes. To avoid this issue, you only need to cut five ¾-inch vents in the top of your pie crust.
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.
Runny custard can often be fixed by adding a thickener. Create a slurry by adding one tablespoon of cornstarch, tapioca, or arrowroot, or two tablespoons of flour, to 4 tablespoons of water per cup of custard. Then whisk until well blended. While the custard is being heated, mix in the slurry.
Does Coconut Custard Pie Need to be Refrigerated? Yes. This is a dairy-based pie and needs to be stored in the refrigerator, after it's cooled to room temperature. I like to cover it with plastic wrap before storing for up to two days.
If your meringue does weep, you can try to absorb some of the moisture by gently blotting it with a paper towel.
So long as you're on top of things, you'll likely be just fine. Undercooking is actually a more common cause of weeping meringue. It's also dangerous to undercook things that contain eggs due to the risk of salmonella exposure.
Instead of blending into the batter, over-whipped whites form stubborn, dry clumps. When clumps persist despite your best efforts to fold, you may be tempted to do what you know you shouldn't do: mix, stir, smear, or mash—whatever it takes to get that dry white foam incorporated into the batter.
Why is my pie not setting?
Pay attention to bake times: one reason you'll often end up with a runny fruit pie is simply that it hasn't been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it's really not.
And, when it comes to thickness, they say your pie crust should be exactly an eighth of an inch thick. Remember to rotate your dough in quarter turns so you don't overwork it and you should stop rolling once the crust matches the height of two quarters.
I used 1/4 cup corn starch when I made a fresh raspberry pie, 1 tablespoon when I made a peach pie and 2 tablespoons when I made pineapple custard. It really just depends on the type of fillings and thickness you are going for when using corn starch.
Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.
- 3 tablespoons water.
- 1/4 cup cornstarch.
- 4 cups sliced or chopped fresh or frozen defrosted fruit (see suggestions below)
- 1/2 to 3/4 cup granulated sugar depending on the sweetness of the fruit.
- Pinch of salt.
- Squeeze of lemon.
- Grating of nutmeg.
Find the best cornstarch substitute depending on what you're making. All-purpose flour is a fine replacement for cornstarch in pie fillings; tapioca starch works too. You'll want to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch called for in the recipe.
Just be aware that too much cornstarch can create a slimy texture. When cornstarch is combined with acidic ingredients such as rhubarb or lemon juice, it can cause the texture to break down over time.
Make Sure Pies are Safe After Cooking
Cool them at room temperature for only 30 minutes after you take them out of the oven. Put them in the refrigerator to complete cooling and to keep them cold. Keep pies in the refrigerator at 41°F or colder, except during the time they are being served.
Serving and Storing
Always let pies and tarts cool for at least 20 minutes so that the ingredients have time to set. Even if your pie or tart is to be served warm, if you cut into it too soon, it's likely to crumble or fall apart.
Troubleshooting Cream Pies
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.
Why is my banana pudding runny?
If you mix it too vigorously, it can become too watery. If you mix it too little, the ingredients won't combine the way they should. What is this? It can take some effort to try and figure out just how much mixing you should do to get the pudding to your desired thickness.
