Serious Eats: Talk

Time to Declare War

Okay, so I know that sounds pretty extreme, but I am at the breaking point when it comes to achieving success making a coconut cream pie.
Why does my filling turn out so runny?
I follow the standard egg yolk, milk, cornstarch, sugar recipe, yet the filling refuses to set up properly.
Now, I am not one to let any dish defeat me.
I will continue to try until I achieve the perfect pie, but there is only so much failure I can take.
Do any of you have the miracle answer to this problem? Do I have to resort to adding gelatin to the filling to force it to set up, or will that even work?
Help!

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