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.

Fruit pies are best stored at room temperature and eaten within 2 days of purchase. However, they can also be refrigerated for up to 5 days. 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.

If your pie has sunk and/or has developed a pool or two of liquid on top, it has baked too long! Pull it while it is puffed and dry! Ultimately, the amount of jiggle is the most universal rule in judging the doneness of a non-crusty crusted custard pie.

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.

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.

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).

The crust can be soggy, the outer ring of custard often overcooks, and the flavor can easily cross over into "eggy," which is a little ironic because a custard wouldn't be a custard without eggs.

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.

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.

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.

A store-bought, unopened coconut cream pie usually stays fresh until the date printed on the package if refrigerated - generally about 2 to 3 days. Once the pie has been opened, it should be eaten within 2 to 3 days. If the pie is homemade, the expiration timeline is about the same; eat within 2 days for best quality.

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.

Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to 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.

Cream of Coconut vs Coconut Cream

The biggest difference between cream of coconut and coconut cream is that cream of coconut is much sweeter. Outside of taste, coconut cream is also a much thinner texture than cream of coconut.