Q: I needed to make a dairy-free, soy-free pumpkin pie, so I substituted cream of coconut for condensed milk. After cooking, I let it cool and then refrigerated it. The pie tastes fine, but the filling isn't completely congealed; it's more like a stiff pudding. Oils had also risen to the top of the filling. What I can do better next time?
I baked the pie at 425°F for 15 minutes, then set the oven down to 350°F. The pie was in the oven for 2 hours, and I took it out so the crust wouldn't get too dark.
I haven't had problems using cream of coconut with cakes, is there a problem using it with pies?
Sent by Benjamin
Editor: Readers, any advice on this?