Originally Posted by LPBeier
Jessi, I apologize as I was away most of the day but the help you got was fantastic. One other thing about the eggwhites - make sure they are room temperature before you beat them and that your bowl and beaters are also room temperature and very clean.
As for your filling, I find beating the yolk (also at room temperature) until they are light yellow and frothy helps to thicken the filling.
Hope that helps!
Ok yesI am so happy I found all of you! I will assure you I am going to be here for a long time! I am going to follow all the excellent advice right now and make tonight's pie!
its a good thing my mom does not mind helping me eat the mistakes, she loves me for sure because she just gets a spoon to scoop it with and tells me its good! I will let everyone know how this turns out tomorrow..thanks to everyone so much