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How do I make my coconut cream pie from running

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I made a coconut cream pie for Christmas, and when I went to cut a slice, the cream pie was runny. I followed the instructions for making it to the tee, so what happened?
Submitted: 8 years ago.
Category: General
Expert:  NancyH replied 8 years ago.
It sounds like you might have undercooked the eggs once they were added to the mixture.
The enzymes in the egg break down the starches and causes the custard filling to be runny.
You can read about custard here
http://www.baking911.com/custard/101_tips.htm
As each stove is a little different in the way it heats, and as pans transfer heat differently you might find you need to cook the custard a little longer after eggs are added to get the right consistency.
Hope this helps you!
Customer: replied 8 years ago.
Reply to NHolmes's Post: I do not accept this answer. I cooked the filling to the point it was extremely thick. Any longer and it would have been burnt.
Expert:  NancyH replied 8 years ago.
Then you may have overcooked it.
Custard can be a bit tricky until you understand how it looks and feels when it is just right and get a good feel for the stove and pans you are working with too.
Recipes are great guidelines but you need to be flexible with them to adjust for your cooking circumstances.
I suggest reading through the custard tips site I gave you and trying just making some without the pie shell etc. involved.
You can pour some off at more than one stage of cooking (over bananas or other fruit is nice) into custard cups or coffee cups and see if you needed to do a couple minutes less or a couple more minutes to get it all to work just right for you. Make sure you know which was finished when so you can test when they are cool to see which one isn't runny.
NancyH, Internet Researcher
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Satisfied Customers: 31957
Experience: Adept at Internet Research & I know just where to find information!
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