Did you bake a cream pie? What exactly am I looking at?
Terrible-Bowler-451
Looks fine to me ( I don’t have my glasses on)
HomeOwner2023
>I want to cry
Of happiness? Of frustration? Of something else?
#
rolyatd
How does it taste?
Edgythrowawaybrr
Dude what exactly went wrong??? Did you pull it out of the oven too soon? I mean even if you mess up a recipe usually it’s still salvagable unless you burnt it D:
Emergency-Tower7716
Maybe put it in the freezer and eat it frozen?
Providence451
I don’t think you had a recipe, did you?
Flipperflopper21
Oh nooo — that filling looks so sad! Just to check, did you bake the whole pie or just the crust? Coconut cream pie filling is usually cooked on the stovetop and then chilled to set — if it went into the oven, that might be what went wrong!
exhausted_dr_mom
I just made a coconut cream pie over Easter weekend and boy was it a task. The custard looks slightly runny to me, so you may have not let it cook long enough on the stove in order to reach the right thickness. I bet you’ll get it right the next time!
NatAttack3000
Did it get dropped is that why half the pastry is missing?
Orion842
I’m sure the next one will be great! Dont be deterred, baking is tough but it’ll be easy with practice.
Queerdooe
Don’t give up !!!
redditor1072
What happened??
silibant
One thing to note in the future is to make sure you get the custard cooked enough to denature the enzymes in the egg—the cornstarch will break down and it will go runny again the next day even if it seems thick enough when you first cook it.
leeloocal
Scoop it like ice cream and eat it out of a bowl.
celestialsexgoddess
I botched a coconut cream pie once. I used Sally Baking Addiction’s recipe–usually it’s one of the most reliable baking resources that I’ve had l success with 99.99% of the time. But that particular recipe did not work for me despite having followed it to the dot.
Haven’t tried again but I’ve made other successful pies and custards. Although baking is a science that requires some precision, I’ve baked long enough to know if a batter or dough needs tweaking, and usually I know what needs to be done to fix it. Sometimes though the baking gods just aren’t in my favour and this was one such case.
Did you parbake your crust? Mine always shrinks considerably so I always need to parbake at least 2-3 times with extra dough on hand for “corrections” until the final shrinkage reasonably covers my pie plate.
Since coconut cream pie doesn’t come with a lattice crust cover, I’d opt for a no-bake coconut cream custard and sprinkle stove top toasted coconut flakes on top.
Unless you want it to have a meringue topping, then yeah, you need to bake everything all over again. Parbake the crust, bake it the second time with the custard filling, and bake it the third time with the meringue and coconut flakes topping.
It can take a few tries but don’t give up! Baking pies from scratch is such hard work and does come with a bit of a learning curve. But it’ll be worth it in the end.
I baked a lopsided apple pie for my dad a couple years ago, it was the ugliest baked good I’ve ever presented at a dinner party but it was edible (tasted good!) even if visually it what it was.
A friend who heard my story was intrigued so we hit the kitchen and made it again, this time much better than the one I made for my dad.
A couple months later we were selling apple pies. That was a one-off bakeoff but a life changing one for reasons I won’t go into here.
I don’t quite have a comparable coconut cream pie story but I do look forward to giving it another go. Hopefully next time it won’t be a coconut scream pie (though I really wouldn’t mind some ice cream on the side).
jeremy112598
I want one, I’d eats it
47153163
Everyone has to start somewhere, continue to improve your skills and you will learn and succeed. I’ve learned a lot from watching YouTube videos and others cook/bake. Never give up, you will get there eventually.
Extreme_Savings_5684
So you have a reason to make another desert. Always room for coconut pie.
1borgek
Two tips for custard: Use a clean spoon and coat the back. If you put a line through the back of the spoon with your finger and it stays it’s thick enough.
Bring it to a full boil/stir constantly/boil 2 minutes to cook cornstarch out.
We usually use yolks/milk/sugar/cornstarch/salt/ vanilla. Find a recipe with those and follow the amounts. I’d share mine but it’s my works recipe.
mikeydeemo
I think I’ve seen this movie before..
Specialist_Common131
Damn. I thought these we’re poached eggs the whole time! On the plus side, you helped me with breakfast tomorrow…
-Blue_Bird-
Yeah, that doesn’t look appetizing… the the great news is that baking is an art form and a process and a really fun hobby that you improve at over time. Nobody’s first pie compares to their 100th pie.
So keep at it and you’ll figure it out.
Syrup_And_Honey
q
ivyirises
Hey this is going to be a funny story when youve baked 50 pies and are an expert!
LongjumpingCherry354
Do not give up!!! I can’t tell you how many desserts I’ve wrecked over the years — it takes practice! You are gonna nail it the next go-around!!
Avbitten
one of the best pies i ever ate was ugly af. my sister and i were probably like 10 and wanted to surprise our mom. we made a gram cracker crust and did not let it set before pouring hot pudding into it. immediately crust turned to mush and mixed with the pudding. My sister and i ate it directly from the pan with a spoon in one sitting and made a second attempt that actually worked before our mom came home. But no pie has ever beaten hot pudding with soft crackery goodness mixed throughout. ahhh memories 🙂
Rei_Rosario
Don’t give up! Just takes time, practice and patience!!! I come from a family of cooks!!! A few who went to school to become pastry chefs. You should have seen my sisters when she tried to make the same pie!
ViewParty9833
Hardly anyone bakes a pie perfectly the first, or second, or even third time. Don’t give up! You’ll get it down with practice.
KidKudos98
When in doubt put it in a blender with some ice cream
Gloomy_Cherry_3138
There is a first time for everything. You will get it.
squidlesbee
Why would you cry about sucking at something you’ve done once?
Elegant-Expert7575
It needs to chill for hours and hours and hours before toppings go on.
Zestyclose_Study_29
It’s ok to cry.
ladyfireflyx
Did you bake it or throw it out of a moving car lmao
MisterSneakSneak
>i want to cry
Think the pie is crying first
sweetmercy
I make this coconut cream pie that everyone loves, and it gets requested every year at the holidays. I usually end up having to make 2 or 3.
Coconut Dream Pie
* 1 recipe 9″ pie crust (at bottom of recipe), baked & cooled * 2 1/2 cups milk * 1/2 cup half & half * 1 pint heavy cream * 1/2 cup cream of coconut * 2 tsp vanilla * 1 tsp coconut extract * 2 cups coconut, toasted (350*f oven for 7-10 min) * 8 egg yolks * 1/3 cup cornstarch * 2 tbsp melted butter * 1/2 cup sugar * 2 ounces chocolate, chopped
In a small dish, melt chocolate in the microwave, stirring until smooth. “Paint” the chocolate all over the inside of the baked pie crust. This will not only make a decadent addition to your pie, it will keep the crust crisp and flaky after it’s filled! Sprinkle with 1/4 cup of the toasted coconut, and allow chocolate to set.
Next, make your filling. Beat the egg yolks with the sugar until pale yellow in color, and fluffy. Add cornstarch and melted butter, mix to combine. Heat milk and half & half to scalding, and whisk in vanilla, coconut extract, and cream of coconut. Slowly add to the egg yolks, with mixer on low (or while whisking). Return to the pan over med heat until it reaches a full boil. Cook 1 minute, and remove from heat. Press through a fine mesh strainer to remove any lumps, cover with plastic wrap (directly on the custard), and chill. It will seem very thick, but don’t worry, that’s deliberate! When it is completely cooled, whip 1 cup of the heavy cream to soft peaks, and fold into the custard until well combined. Next, fold in 3/4 cup of the toasted coconut. Gently scoop into the pie crust; cover and chill.
Just before serving, whip remaining heavy cream, adding 1 tbsp sugar when it reaches soft peaks. Spread over custard, and top with remaining toasted coconut. Serve chilled.
For Crust:
* 1 1/4 cups all-purpose flour * 1 1/2 Tbsp baker’s sugar (superfine…regular granulated can be used) * 1/4 teaspoon salt * 1/2 cup shortening or unsalted butter, chilled * 3 tablespoons ice water
Directions 1 Whisk the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2 Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3 Roll out dough, and put in a 9″ pie plate. Pierce with a fork all around, especially around the inner edge. Bake at 425*f for 9-11 minutes, or until golden brown.
Few-Emergency5971
Why cry? It still probably tastes good, and this is what most of cooking is. Learning. Just say you tried to make it unique, which it most certainly is. But I wouldn’t say you failed….unless you used salt instead of sugar which is alot more common than you’d like to think. But the only way to ever be good at cooking is failing a million times, and learning from your mistakes. You only suck at cooking if you never learn…which iv had the unfortunate pleasure of coming across alot.
40 Comments
What kind of pie was it supposed to be?
Did you bake a cream pie? What exactly am I looking at?
Looks fine to me ( I don’t have my glasses on)
>I want to cry
Of happiness? Of frustration? Of something else?
#
How does it taste?
Dude what exactly went wrong??? Did you pull it out of the oven too soon? I mean even if you mess up a recipe usually it’s still salvagable unless you burnt it D:
Maybe put it in the freezer and eat it frozen?
I don’t think you had a recipe, did you?
Oh nooo — that filling looks so sad! Just to check, did you bake the whole pie or just the crust? Coconut cream pie filling is usually cooked on the stovetop and then chilled to set — if it went into the oven, that might be what went wrong!
I just made a coconut cream pie over Easter weekend and boy was it a task. The custard looks slightly runny to me, so you may have not let it cook long enough on the stove in order to reach the right thickness. I bet you’ll get it right the next time!
Did it get dropped is that why half the pastry is missing?
I’m sure the next one will be great! Dont be deterred, baking is tough but it’ll be easy with practice.
Don’t give up !!!
What happened??
One thing to note in the future is to make sure you get the custard cooked enough to denature the enzymes in the egg—the cornstarch will break down and it will go runny again the next day even if it seems thick enough when you first cook it.
Scoop it like ice cream and eat it out of a bowl.
I botched a coconut cream pie once. I used Sally Baking Addiction’s recipe–usually it’s one of the most reliable baking resources that I’ve had l success with 99.99% of the time. But that particular recipe did not work for me despite having followed it to the dot.
Haven’t tried again but I’ve made other successful pies and custards. Although baking is a science that requires some precision, I’ve baked long enough to know if a batter or dough needs tweaking, and usually I know what needs to be done to fix it. Sometimes though the baking gods just aren’t in my favour and this was one such case.
Did you parbake your crust? Mine always shrinks considerably so I always need to parbake at least 2-3 times with extra dough on hand for “corrections” until the final shrinkage reasonably covers my pie plate.
Since coconut cream pie doesn’t come with a lattice crust cover, I’d opt for a no-bake coconut cream custard and sprinkle stove top toasted coconut flakes on top.
Unless you want it to have a meringue topping, then yeah, you need to bake everything all over again. Parbake the crust, bake it the second time with the custard filling, and bake it the third time with the meringue and coconut flakes topping.
It can take a few tries but don’t give up! Baking pies from scratch is such hard work and does come with a bit of a learning curve. But it’ll be worth it in the end.
I baked a lopsided apple pie for my dad a couple years ago, it was the ugliest baked good I’ve ever presented at a dinner party but it was edible (tasted good!) even if visually it what it was.
A friend who heard my story was intrigued so we hit the kitchen and made it again, this time much better than the one I made for my dad.
A couple months later we were selling apple pies. That was a one-off bakeoff but a life changing one for reasons I won’t go into here.
I don’t quite have a comparable coconut cream pie story but I do look forward to giving it another go. Hopefully next time it won’t be a coconut scream pie (though I really wouldn’t mind some ice cream on the side).
I want one, I’d eats it
Everyone has to start somewhere, continue to improve your skills and you will learn and succeed. I’ve learned a lot from watching YouTube videos and others cook/bake. Never give up, you will get there eventually.
So you have a reason to make another desert. Always room for coconut pie.
Two tips for custard:
Use a clean spoon and coat the back. If you put a line through the back of the spoon with your finger and it stays it’s thick enough.
Bring it to a full boil/stir constantly/boil 2 minutes to cook cornstarch out.
We usually use yolks/milk/sugar/cornstarch/salt/ vanilla. Find a recipe with those and follow the amounts. I’d share mine but it’s my works recipe.
I think I’ve seen this movie before..
Damn. I thought these we’re poached eggs the whole time! On the plus side, you helped me with breakfast tomorrow…
Yeah, that doesn’t look appetizing… the the great news is that baking is an art form and a process and a really fun hobby that you improve at over time.
Nobody’s first pie compares to their 100th pie.
So keep at it and you’ll figure it out.
q
Hey this is going to be a funny story when youve baked 50 pies and are an expert!
Do not give up!!! I can’t tell you how many desserts I’ve wrecked over the years — it takes practice! You are gonna nail it the next go-around!!
one of the best pies i ever ate was ugly af. my sister and i were probably like 10 and wanted to surprise our mom. we made a gram cracker crust and did not let it set before pouring hot pudding into it. immediately crust turned to mush and mixed with the pudding. My sister and i ate it directly from the pan with a spoon in one sitting and made a second attempt that actually worked before our mom came home. But no pie has ever beaten hot pudding with soft crackery goodness mixed throughout. ahhh memories 🙂
Don’t give up! Just takes time, practice and patience!!! I come from a family of cooks!!! A few who went to school to become pastry chefs. You should have seen my sisters when she tried to make the same pie!
Hardly anyone bakes a pie perfectly the first, or second, or even third time. Don’t give up! You’ll get it down with practice.
When in doubt put it in a blender with some ice cream
There is a first time for everything. You will get it.
Why would you cry about sucking at something you’ve done once?
It needs to chill for hours and hours and hours before toppings go on.
It’s ok to cry.
Did you bake it or throw it out of a moving car lmao
>i want to cry
Think the pie is crying first
I make this coconut cream pie that everyone loves, and it gets requested every year at the holidays. I usually end up having to make 2 or 3.
Coconut Dream Pie
* 1 recipe 9″ pie crust (at bottom of recipe), baked & cooled
* 2 1/2 cups milk
* 1/2 cup half & half
* 1 pint heavy cream
* 1/2 cup cream of coconut
* 2 tsp vanilla
* 1 tsp coconut extract
* 2 cups coconut, toasted (350*f oven for 7-10 min)
* 8 egg yolks
* 1/3 cup cornstarch
* 2 tbsp melted butter
* 1/2 cup sugar
* 2 ounces chocolate, chopped
In a small dish, melt chocolate in the microwave, stirring until smooth. “Paint” the chocolate all over the inside of the baked pie crust. This will not only make a decadent addition to your pie, it will keep the crust crisp and flaky after it’s filled! Sprinkle with 1/4 cup of the toasted coconut, and allow chocolate to set.
Next, make your filling. Beat the egg yolks with the sugar until pale yellow in color, and fluffy. Add cornstarch and melted butter, mix to combine. Heat milk and half & half to scalding, and whisk in vanilla, coconut extract, and cream of coconut. Slowly add to the egg yolks, with mixer on low (or while whisking). Return to the pan over med heat until it reaches a full boil. Cook 1 minute, and remove from heat. Press through a fine mesh strainer to remove any lumps, cover with plastic wrap (directly on the custard), and chill. It will seem very thick, but don’t worry, that’s deliberate! When it is completely cooled, whip 1 cup of the heavy cream to soft peaks, and fold into the custard until well combined. Next, fold in 3/4 cup of the toasted coconut. Gently scoop into the pie crust; cover and chill.
Just before serving, whip remaining heavy cream, adding 1 tbsp sugar when it reaches soft peaks. Spread over custard, and top with remaining toasted coconut. Serve chilled.
For Crust:
* 1 1/4 cups all-purpose flour
* 1 1/2 Tbsp baker’s sugar (superfine…regular granulated can be used)
* 1/4 teaspoon salt
* 1/2 cup shortening or unsalted butter, chilled
* 3 tablespoons ice water
Directions
1 Whisk the flour, sugar and salt together in a medium size bowl. With a
pastry blender, cut in the cold shortening until the mixture resembles
coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture
with a fork to moisten, adding more water a few drops at a time until the
dough comes together.
2 Gently gather dough particles together into a ball. Wrap in plastic wrap,
and chill for at least 30 minutes before rolling.
3 Roll out dough, and put in a 9″ pie plate. Pierce with a fork all around,
especially around the inner edge. Bake at 425*f for 9-11 minutes, or until
golden brown.
Why cry? It still probably tastes good, and this is what most of cooking is. Learning. Just say you tried to make it unique, which it most certainly is. But I wouldn’t say you failed….unless you used salt instead of sugar which is alot more common than you’d like to think. But the only way to ever be good at cooking is failing a million times, and learning from your mistakes. You only suck at cooking if you never learn…which iv had the unfortunate pleasure of coming across alot.
Finally a realistic “My first time” pic!