Originally Posted by Phil
Did you adjust the cornstarch from experience? The recipes usually call for 2 Tbs. cornstarch. Also, we didn't refrigerate the pie. I see that whipped cream toppings call for whole eggs and meringue pies call for egg yokes. I'll try your recipe when topping with whipped cream. Thanks.
the original recipe called for a 1/4 cup cornstarch and it often came out too loose, so I upped it to 1/3 of a cup and it is still a fairly soft filling but holds its shape. The advantage to using cornstarch instead of flour for me is that cornstarch will give you a melt in your mouth texture where flour will give you a thicker more viscous texture. I find that flour gives you more predictable thickening, but I prefer the texture of cornstarch.
I would say that this amount of liquid would need more than 2 tbs of flour to thicken it properly.
For me a cream pie isn't a cream pie without cream on top, I just cannot warm up to meringue on any other pie but lemon. I have noticed that since moving to the south, meringue is used often instead of cream on a cream pie, and this was very weird to me.