I've made several pies over the holidays and the filling is runny. I've made pecan, caramel and chocolate and the filling did not "set" in any of them..taste was great, they just looked like heck. What am I doing wrong?
2007-12-27 04:57:54 · 4 answers · asked by David W 1 in Food & Drink ➔ Cooking & Recipes
Are you letting them cool? They are usually runny if cut when hot. Maybe your oven is not hot enough. Try putting an oven thermometer in on the rack & monitor it.
P.S. I made a lemon pie that was runny, it just would not thicken even after I added cornstarch, but it was because I bought the mix at the Dollar store.
2007-12-27 05:04:47 · answer #1 · answered by Pogo peeps 6 · 0⤊ 0⤋
Hard to say on such varied pies.
For pecan, I usually add 1 Tbsp of flour or cornmeal to help tighten it up. Not sure about the caramel. And for chocolate, if you baked it in the crust, you probably need more cornstarch or flour in the mix. If you baked the crust then added the filling to it, you would have known it was too thin at that point and you could have added either gelatin or cooked it longer w/ more flour.
2007-12-27 05:04:49 · answer #2 · answered by Sugar Pie 7 · 0⤊ 0⤋
Are you making cold, no-cook pies, or pies you put in the oven?
For no-cook recipies, adjust your liquid levels so that when put in the refrigerator, they firm up. (I often find that recipies ask you to put more liquid than called for.)
For baked recipies, make sure you follow the recipe to the "T," and allow ample time for cool down.
2007-12-27 05:14:08 · answer #3 · answered by a t 2 · 0⤊ 0⤋
If you are measuring the ingredients with proper measuring cups and spoons.....then it is your oven that needs adjusting.
Always follow the recipes, don't add or take away anything.
2007-12-27 05:03:23 · answer #4 · answered by Anonymous · 0⤊ 0⤋