Saskatoons N' Cream Pie (2024)

FAQs

Why didn't my coconut cream pie set after? ›

If you discover that your coconut cream filling hasn't set after it's chilled in the fridge for a few hours, don't panic. To save it, you'll need to scrape the filling out of the pie crust and reboil it until it reaches that thick consistency.

Place berries, sugar, flour and lemon zest in a bowl; toss gently to combine and fill the pie plate with the berries. Daub with butter. Roll our the top crust, cover, crimp and brush with egg; sprinkle sugar on top, and vent. Bake for 15 minutes at 425°F, then for one hour at 350°F.

A "Cream Pie" can either have flour, cornstarch, or gelatin as a thickener. This can complicate matters seeing as how flour and cornstarch thicken when brought to a certain temperature, but gelatin thickens once it cools below a certain temperature.

There are, literally, hundreds of different types of pies, each one with its own unique flavors and textures. Some of the most common pies include apple, cherry, pecan, blueberry, lemon meringue, key lime, and of course, pumpkin.

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.

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.

Add in the Hoosier and you have a nice nod to the thrifty Indianans, likely Amish or Shaker farm folks, who created this pie in the pioneer days. Sugar cream pie is what's known as a "desperation" pie, the kind of dessert you could make on a farm when you didn't have fresh fruit on hand.

To simplify it botanically, saskatoons are a member of the Rose family (Rosaceae), while huckleberries are members of the heather family (Ericaceae). So they're not even cousins, I'm afraid. (And my apologies for the jargon.) Of course, that doesn't mean that they can't both be delicious!

Saskatoon berries (Amelanchier alnifolia) are very similar to blueberries, although they are more closely related to the apple family. Many would describe the taste of Saskatoon Berry as a sweet, nutty almond flavour. They are high in fibre, protein and antioxidants. The berries ripen in late June or early July.

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.

What causes a cream pie to get watery? ›

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.

Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled. If you're not sure, cook it more, not less.

The clear winner for the United States as a whole was (not surprisingly) apple pie with more than 27% of sales going to the traditional flavor.

Apple Pie. What it is: Somehow both quintessentially English and American, this may be the most famous pie of all.

Why is my coconut cream pie filling runny? Be sure that you are not using low-fat ingredients. Make sure that the filling has the texture of a thick pudding before pouring it into your pie crust. The filling will thicken a bit more as it cools.

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.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

Also coconut whipped cream hardens in the fridge, so you can make it ahead of time, but you'll want it to come down a few degrees and then rewhip right before serving.