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!