Coconut Cream Pie I

This classic coconut cream pie is made with a from-scratch graham cracker crust, creamy filling and fluffy topping. It’s the perfect make-ahead dessert for any occasion!

Ingredients

• 1 (9 inch) pie shell, baked
• 1 can full fat coconut milk
• ¾ cup granulated sugar
• ⅓ cup cornstarch
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 4 egg yolks, beaten
• 1½ cups flaked coconut
• 1 recipe Coconut Whipped Cream

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the pudding mix and milk until the pudding mixture thickens.

3. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding.

4. Pour the combination into the prepared pie crust.

5. Bake for 66 minutes, or until set in center and lightly browned around edges.

6. Remove from oven, and let cool slightly before serving warm, or chill completely for a cold dessert option.

Nutrition Facts

• Serving size: 1 pie (9 inches)
• Calories: 2200
• Fat: 90 g
• Saturated fat: 45 g
• Cholesterol: 375 mg
• Sodium: 1400 mg
• Carbohydrates: 310 g
• Fiber: 10 g
• Sugar: 210 g

What is the difference between coconut custard and coconut cream pie?

Despite sounding similar, Coconut Custard Pie and Coconut Cream Pie are totally different desserts (and, I love them equally). The biggest difference is that Custard Pie has a baked filling, and Cream Pie does not.

Coconut Custard Pie is made with an egg and milk/cream custard that sets up and thickens in the oven. The filling for this pie is essentially a coconut-flavored pudding. It’s silky smooth, creamy, and absolutely delicious.

Coconut Cream Pie, on the other hand, is made with a mixture of milk/cream, sugar, egg yolks, and cornstarch (no eggs whites here). This mixture thickens on the stovetop into what resembles a coconut-flavored pudding as well. However, because it’s not cooked in the oven like the Custard Pie filling is, it remains slightly looser in texture.

Do you use sweetened or unsweetened coconut in coconut cream pie?

There are many different types of coconut cream pie, but the most popular version uses unsweetened coconut flakes. The reason for this is that the sweetness of the pie comes from the other ingredients, such as the filling and topping. If you use sweetened shredded coconut or any form of sweetened coconut flakes, it will make the pie too sweet and overwhelming.

How do you fix a runny banana cream pie?

If your banana cream pie is too runny, there are a few things you can do to fix it. First, put the custard back on the stove and add about 1/2 cup of milk. Heat it on medium heat until it starts to loosen up. Then add 6 very generous tablespoons (cereal spoons, let’s be honest here) of whipped cream and whip it with the hand mixer (normal beaters) to fluff it up. This should help thicken your pie and make it more creamy.

Why is my coconut cream pie runny?

There could be a few reasons why your coconut cream pie is runny. One possibility is that you didn’t cook the custard long enough. If the custard isn’t thickened, it can make the pie runny. Another possibility is that you didn’t use enough cornstarch or tapioca starch to thicken the custard.

If your coconut cream pie is runny, there are a few things you can do to fix it. One option is to mix together equal parts cornstarch and water to create a slurry. Whisk this into the hot custard and bring it to a boil, stirring until thickened. This should help thicken the custard and make your pie less runny. Alternatively, you can try adding more cornstarch or tapioca starch directly to thepie filling before baking. This will help absorb some of the excess liquid and make for a thicker, less runny filling.

Why is my banana cream pie soupy?

There are a few reasons why your banana cream pie may be soupy. One reason is that the pudding is undercooked. To check if the pudding is cooked properly, coat the back of a spoon with it and run your finger through the middle. If the trail stays separate without running back into the middle, it’s done. Another reason for a soupy pie is too much liquid in the filling. Be sure to use ripe bananas that are not overripe and mushy. You can also try using less milk or cream in the recipe. Finally, make sure all ingredients are well combined before pouring into the crust so there are no clumps of flour or starch that can thicken up when baked.