Why did my coconut cream pie not set up?

First, it's possible that your custard did not thicken enough . Before adding it to your pie shell, check to make sure your custard is not watery. It should be about the consistency of your average pudding. Second, it's much more likely that the layers weren't totally cooled before you assembled.

Does Blue Bell make coconut cream pie ice cream?

Blue Bell ice cream's newest flavor is coconut cream pie so get your spoons ready. Blue Bell's newest ice cream flavor is coconut cream pie, and we can't wait to try it.

How do you fix a pie that didn't set?

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven . If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

What to do if coconut cream won't whip?

In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process . That has worked for me several times. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.

Is Blue Bell coconut cream pie discontinued?

Coconut Cream Pie is not scheduled to return to our lineup . We hope you enjoy our other great-tasting flavors!

Why did Blue Bell stop making ice cream?

The company hasn't sold a scoop since April, when it halted production after Listeria-tainted ice cream sickened people in four states. But months after the outbreak put the company in dire straits, it may have been tossed a lifeline by one of Texas' most prominent businessmen.

Why doesn t walmart carry blue bell ice cream?

The halt on the sale came a day after Blue Bell suspended operations at its Broken Arrow, Okla., production facility connected to a foodborne illness linked to the deaths of three people . In a company statement, Blue Bell officials said the measure was taken out of “an abundance of caution.”

Why is my coconut cream pie not thickening?

When the filling is done cooking, it should be the texture of pudding. If it's not thick enough, keep cooking until it is . Chill until completely cold. Make sure you chill the pie for at least 2-4 hours before serving it so the filling has time to thicken and set.

Why is my cream pie not setting?

It may not have set properly if the custard wasn't cooked long enough or if it wasn't chilled adequately . Ensure you follow the recipe's instructions for both cooking and chilling times, and consider refrigerating the pie for a longer period if needed.

Why is my coconut cream not thickening?

If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it . The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.

How to make coconut cream solid?

Chill canned coconut milk in the refrigerator overnight . This will make the milk fat separate and solidify on top. Use a spoon to skim the solidified coconut cream from the top of the can and put it in a glass bowl. Reserve the remaining liquid for another use (see suggestions below).

Easy No-Churn Coconut Cream Pie Ice Cream

written by Ashley Fehr

5 from 1 vote

Prep Time 25 minutes mins

Total Time 37 minutes mins

Servings 10 servings

Jump to Recipe

Last updated on June 8, 2020

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A simple, 8-ingredient ice cream (only 5 if you use store-bought pie crust!) that tastes just like coconut cream pie! An easy, no-bake, no-stove, no-churn, but totally delicious summer treat!

Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (2)

I’m just going to say it: I don’t really like pie.

I mean, if my only dessert option is pie, and there are no cookies, or cakes, or cheesecakes, or brownies, or cupcakes, or puddings, or crisps, or cobblers, or sweet rolls, or doughnuts….. I’m probably going to take the pie.

It’s not that I completely dislike pie, it’s just that it’s kind of on the bottom of the list of fudgy, creamy, rich desserts that I love. If it’s a cream pie, or an Oreo-crusted pie, or a graham cracker crusted pie, it’s definitely higher on the list.

But I’m currently obsessed with all kinds of homemade ice cream, and when I found out we were going to throw a virtual baby shower for Zainab of Blahnik Baker and she loves coconut, I immediately wanted to make a coconut cream pie ice cream!

Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (3)

I was kind of going back and forth about putting pie crust in the ice cream. I wasn’t sure if it would get soggy and weird, or how it would taste, but my friend Danielle from Live Well Bake Often convinced me it was a good idea, and so I went for it.

The only problem was, I’d only made one miserable pie crust in my life. For obvious reasons, I just don’t make a lot of pie.

I went searching for an easy recipe I figured I could manage and I came across this one on Martha Stewart. I thought it was kind of strange that it didn’t have any baking instructions, but thankfully it’s pretty easy to see when a plain pie crust is ready! It turned out so well! And now this will be my crust recipe for all of my pie-making endeavors in the future.

Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (4)

I wasn’t sure how much I’d like the texture of the toasted coconut in the actual ice cream, so I sprinkled some on top just to get a taste – feel free to stir some extra in if you want!

I’m going to say though, that this Coconut Cream Pie Ice Cream has almost made me a pie lover. I think it might be because the creamy filling to pie crust ratio is so much higher than a normal pie – you get just enough pie crust taste and texture to remind you that it’s supposed to taste like pie! And if you’re a pie crust lover, you can always up a bunch more pie crust to the ice cream before freezing.

Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (5)

Anyway, on to the baby shower! Be sure to stop by Zainab’s blog The Blahnik Baker and check out her amazing treats and say congrats while you’re at it! I can’t wait to see pictures of the little sweetheart!

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written by Ashley Fehr

5 from 1 vote

Ingredients

Pie crust:

▢ 1 1/4 cup all-purpose flour
▢ 1/2 tsp salt
▢ 1 tsp sugar
▢ 1/2 cup unsalted butter cold, cubed
▢ 4 tbsp ice water

Ice cream:

▢ 1 1/4 cup whipping cream
▢ 14 oz can sweetened condensed milk
▢ 1/2 tsp coconut extract
▢ Toasted coconut for garnish

Instructions

For the pie crust: Combine flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly. Stir in 4 tbsp ice water and mix with your hands until dough comes together in a ball, adding in additional ice water if necessary.
Form in a disc and wrap in plastic wrap and refrigerate for 1 hour or more.
Preheat oven to 350 degrees F. Roll out dough to roughly fit a rimmed baking sheet and bake for 12-15 minutes until golden brown. Set aside to cool.
Ice cream: Whip cream until stiff peaks form. Slowly fold in sweetened condensed milk and coconut extract until totally combined (being careful not to deflate the whipped cream). Crumble about ⅓-½ of the baked pie crust and stir into the ice cream mixture.
Pour into a ⅕-2qt container or loaf pan and sprinkle with additional crumbled pie crust and toasted coconut. Freeze for 5-6 hours or until firm, then cover with plastic wrap and keep frozen until serving with remaining pie crust.

Nutrition Information

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Easy No-Churn Coconut Cream Pie Ice Cream - The Recipe Rebel (2024)

Ingredients

Pie crust:

Ice cream:

Instructions

Nutrition Information

FAQs

Why did my coconut cream pie not set up? ›

How to make coconut cream solid? ›