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Old 01-01-2020, 10:06 AM   #1
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From coconut pie to coconut pie soup

This has happened at least twice. I prepared the thickened filling for a coconut pie, poured it into a premade graham cracker pie crust, and topped it with meringue. (Last night my pie shell was too small for the filling so I put part of the filling into a standard custard cup and put it in the fridge.)

I sprinkled a little more coconut on the meringue and put the pie in the 350F oven just long enough for the meringue to brown. When I pulled the pie out, the custard had turned soupy. I refrigerated the pie. Even after it was cold, the filling remained soupy.

What gives? What's the problem? The portion of the filling that I put into a custard cup and refrigerated retrained its pie-appropriate firmness. Here's the recipe I used, and I think I made this pie quite successfully in the past.


1 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 tsp. salt
3 cups milk
4 eggs
3 tbsp butter
1 1/2 tsp vanilla
1 cup flaked coconut
1/3 cup flaked coconut

In saucepan combine sugar, flour, salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Separate egg yolks. Gradually stir 1 cup of hot custard into yolks. Return to saucepan and bring to gentle boil and cook and stir 2 more minutes. Remove from heat. Stir in butter, vanilla, and 1 cup coconut. Pour into baked pie shell. Top with meringue (3 egg whites, 6 tbsp sugar, 1/2 tsp vanilla, 1/4 tsp cream of tartar), and seal to edge. Sprinkle with 1/3 cup coconut. Bake at 350 for 12 to 15 minutes or until golden.

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Old 01-01-2020, 03:52 PM   #2
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I would make the filling, put it into the crust, refrigerate until firm, then put the meringue on top, add the coconut, and brown the meringue with a torch.
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Old 01-01-2020, 03:59 PM   #3
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Originally Posted by Sir_Loin_of_Beef View Post
I would make the filling, put it into the crust, refrigerate until firm, then put the meringue on top, add the coconut, and brown the meringue with a torch.
+1 or, refrigerate the pie and then make stabilized whipped cream using coconut milk, top the pie and add roasted/toasted coconut.
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Old 01-02-2020, 06:48 AM   #4
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Originally Posted by Sir_Loin_of_Beef View Post
I would make the filling, put it into the crust, refrigerate until firm, then put the meringue on top, add the coconut, and brown the meringue with a torch.
yup...

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Old 01-02-2020, 07:03 AM   #5
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Sir Loin, that may in fact be what I should do, but for some reason that wasn't necessary in the past. Now apparently I can't cook it correctly anymore. I thought perhaps it's because I didn't cook it long enough after pouring the tempered egg yolks into the mixture on the stove, but this time I made sure the custard was very thick before taking it off the burner. It thinned in the oven while the meringue was browning anyway.

I don't have a torch so that might need to be a new acquisition.

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Originally Posted by Sir_Loin_of_Beef View Post
I would make the filling, put it into the crust, refrigerate until firm, then put the meringue on top, add the coconut, and brown the meringue with a torch.
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Old 01-02-2020, 07:09 AM   #6
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CWS4322,

"Stabilized whipped cream using coconut milk." Hmmm . . . never even thought of such a thing and didn't know it was possible. But I love coconut, so how does one do that? I know the "stabilized" part involves using gelatin. I have done that in the past. But how do you incorporate coconut milk without liquifying the cream? And in what proportions?

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+1 or, refrigerate the pie and then make stabilized whipped cream using coconut milk, top the pie and add roasted/toasted coconut.
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Old 01-02-2020, 11:02 AM   #7
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Might be because it cooked for too long, if you used corn starch

https://www.craftybaking.com/learn/b...-and-solutions
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Old 01-02-2020, 11:15 AM   #8
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Interesting answer. That really makes sense because I did use cornstarch. Flour would have behaved differently, I'm guessing?
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Old 01-02-2020, 09:30 PM   #9
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Originally Posted by Max Frederickson View Post
CWS4322,

"Stabilized whipped cream using coconut milk." Hmmm . . . never even thought of such a thing and didn't know it was possible. But I love coconut, so how does one do that? I know the "stabilized" part involves using gelatin. I have done that in the past. But how do you incorporate coconut milk without liquifying the cream? And in what proportions?

https://minimalistbaker.com/how-to-m...whipped-cream/

I just stabilize with powdered sugar, but a search indicates you can stabilize using gelatin as well.
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Old 01-02-2020, 10:26 PM   #10
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You are apparently 100% correct. I replicated the recipe today using flour rather than corn starch and it turned out fine. I thought corn starch and flour were interchangeable. Evidently they aren’t. Thanks for enlightening me.

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Might be because it cooked for too long, if you used corn starch
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coconut, milk, pie, recipe, soup

From coconut pie to coconut pie soup This has happened at least twice. I prepared the thickened filling for a coconut pie, poured it into a premade graham cracker pie crust, and topped it with meringue. (Last night my pie shell was too small for the filling so I put part of the filling into a standard custard cup and put it in the fridge.) I sprinkled a little more coconut on the meringue and put the pie in the 350F oven just long enough for the meringue to brown. When I pulled the pie out, the custard had turned soupy. I refrigerated the pie. Even after it was cold, the filling remained soupy. What gives? What's the problem? The portion of the filling that I put into a custard cup and refrigerated retrained its pie-appropriate firmness. Here's the recipe I used, and I [B][I][I]think[/I][/I][/B] I made this pie quite successfully in the past. 1 cup sugar 1/2 cup all-purpose flour or 1/4 cup cornstarch 1/4 tsp. salt 3 cups milk 4 eggs 3 tbsp butter 1 1/2 tsp vanilla 1 cup flaked coconut 1/3 cup flaked coconut In saucepan combine sugar, flour, salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Separate egg yolks. Gradually stir 1 cup of hot custard into yolks. Return to saucepan and bring to gentle boil and cook and stir 2 more minutes. Remove from heat. Stir in butter, vanilla, and 1 cup coconut. Pour into baked pie shell. Top with meringue (3 egg whites, 6 tbsp sugar, 1/2 tsp vanilla, 1/4 tsp cream of tartar), and seal to edge. Sprinkle with 1/3 cup coconut. Bake at 350 for 12 to 15 minutes or until golden. 3 stars 1 reviews
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