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Why does my banana cream pie with vanilla pudding always turn runny after I bake my meringue?

I have tried putting the meringue on hot pudding and then baking it and I have tried cooling the pudding before baking the neringue. I just use a Betty Crocker standard recipe.
1/3 cup sugar, 2 Tlb. cornstarch, 1/8 tsp salt, 2 cups milk, 2 beaten egg yolks, 2 Tlb. butter(I use stick margarine), 2 tsp. vanilla. For the meringue, I use the standard recipe. 2 egg whitges, 1/4 tsp. cream tarter, 1/4 cup sugar, 1/4 tsp vanilla. PLEASE HELP

asked by Success almost 6 years ago
4 answers 16305 views
2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard

Suzanne is a trusted source on General Cooking.

added almost 6 years ago

I use more cornstarch or flour in my cream pie recipe but wonder are you baking the pie with meringue? Do you put the oven on broil. The cream filling should be cold and you should put it in the oven on broil for a very short time just long enough for the meringue to brown,

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added almost 6 years ago

When working with thickeners such as starches (corn, potato), tapioca....I know that there is phase that happens after the point of thickening has occured and during which you sort of break what you have just done; they get back runny again. The reason usually is overcooking. I don't make pies, but perhaps sdebrango has the answer up here. If you are cooking the meringue on anything else other than broil, you are exposing the whole pie filling to additional cooking time and maybe that's why it gets runny.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 6 years ago

I agree with the wisdom of the hive here. Definitely cool the custard completely before even thinking about the broiler. Once the starch has been cooked, to essentially re-cook it causes the starch molecules to begin to break down and shed the liquid to which they were bound.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added almost 6 years ago

My mother was more of a cook than a baker, but she made drop-dead lemon meringue pies. Her advice to avoid the lemon turning runny was to chill the pie before adding the meringue, add the meringue just before serving, make sure that the meringue was spread all the way to the edges so that no custard was exposed, and brown under a boiler, like sdebrango and Droplet suggested.

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