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?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: