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Old 09-23-2005, 04:46 PM   #1
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help with pie

I just finished making a coconut cream pie-never done this before- looked fine after browning the meringue. but now that it has been sitting for a while it seems to have started running. i'm not sure if it is the meringue or filling or both. i have now put it in the fridge_was this okay_
hoping it is not wrecked(for a special welcome home dinner tonight)


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Old 09-23-2005, 04:50 PM   #2
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Perhaps it will firm up after being refrigerated a while.

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Old 09-23-2005, 05:27 PM   #3
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Sometimes, moisture can be 'squeezed' out of meringue by the heat of the oven browning process. It will also result in liquid in between the meringue and the filling.

Try two things: first, sprinkle a layer of cake crumbs on top of the filling before adding the meringue. and bake the meringue at a higher temp for a shorter period of time.

It may be a bit runny but its good to eat!
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Old 09-23-2005, 06:42 PM   #4
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I like whipped cream instead of merangue...I think it's because my grandpa always called it "calf slobbers".
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Old 09-28-2005, 12:24 PM   #5
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When you do any kind of meringue topping, you need to make sure you bring the meringue all the way out to the crust - don't leave any 'holes' at the edges.
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