View Full Version : How to get less "skin" on a cream pie?
01-15-2007, 06:27 AM
I made a Coconut Cream Pie for DH last night. The texture & flavor are great (even though it required an extra 30 minutes of cooking time!), but it has a thick "skin" on the top. Any ideas on how to prevent that?
And if anyone has a great cream pie recipe that they don't mind sharing, I'm all ears! I feel like this one turning out was a fluke...
Stefania, after the filling has cooled down a little, put some Glad wrap or Saran
DIRECTLY onto the filling. This prevents the skin from forming.
01-15-2007, 07:10 AM
ditto vbak. that's what I do for pudding. the trick works nicely.
01-15-2007, 07:25 AM
I'll 3rd the plastic wrap trick. Just made a Coconut Cream Pie last night and that's what I did before I stuck it in the cooler to set.
01-15-2007, 01:38 PM
Easy enough - thanks for the help!
01-17-2007, 01:17 PM
Pilgrim, will you share your coconut cream pie recipe? Is it a tried and true?
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