Why is my coconut cream pie weeping? Coconut cream pie can weep (where liquid separates and pools on the surface or between the filling and the meringue) due to several reasons: 1. Undercooked Filling: If the cornstarch-thickened filling hasn't been cooked long enough to reach a boil and then simmered for a few minutes, it may not set properly, leading to weeping as it cools. 2. Overcooking the Egg Whites: For pies topped with meringue, overcooking the egg whites can cause them to squeeze out small droplets of moisture, which can collect on the surface or seep into the filling. 3. Temperature and Humidity: High humidity can interfere with the stability of meringue and can cause pies to weep. Similarly, rapid temperature changes can cause condensation to form.
– PIE CRUST – 2 cups all-purpose flour – 1/2 teaspoon salt – 3/4 cup 1 1/2 sticks unsalted butter – 3 tablespoons margarine or chilled vegetable shortening – 1/4 cup ice water – COCONUT FILLING – 1/2 cup unsweetened coconut – PIE FILLING – 1/2 cup granulated sugar – 1/3 cup cornstarch – 1/2 teaspoon salt I used sea salt – 2 3/4 cup milk – 4 large egg yolks – 3/4 teaspoon pure vanilla extract – 1 1/2 cups sweetened shredded coconut – ITALIAN MERINGUE – 4 large egg whites at room temperature – 1/2 teaspoon cream of tartar – 1/2 cup sugar – 1/4 water
Ingredients
cHILL time 2 hours
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Servings
6
Type
dessert, pie
prep Time
30 mins
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Should meringue be in a glass or metal bowl? Never use a plastic mixing bowl – Choose a glass, ceramic, or stainless steel bowl (and make sure it is 100% clean and dry) to whip up your meringue. Plastic bowls might have traces of oil from previous recipes or foods, and that can keep your meringue from setting up!
How to coconut cream lemon meringue pie The pie is best served very cold. It can be served as is and is just lovely with ice-cream.
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