Can cornstach break down in a filling by over heating or over stirring when baking a meringue pie?
My cream pie fillings are very inconsistent when making meringue pies. I've read that over stirring cornstarch thickened mixtures can cause them to break down when cooled. I've also read that over heating them can cause them to break down. My chocolate meringue pie recipe states bringing the mixture to a boil and then cooking for two additional minutes. Then I temper the eggs with the mixture, add them to the remaining mixture and bring to a boil for an additional two minutes. I try to stir gently but that equals 4 minutes of boiling the mixture! And THEN after the meringue is applied, it goes into the oven for an additional ten minutes. My recipe states to use either cornstarch or flour. Could those times stated be alright if using flour but too long for using cornstarch? I'm just trying to figure out a way that I'm not nervous every time I cut a cream pie! I also ALWAYS allow the pie to completely cool before cutting.
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Can you put meringue on hot filling?
Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes. The hot filling helps cook the meringue from underneath and prevents weeping (a layer of moisture that forms between the meringue and filling).Should meringue be put on hot or cold filling?
Spoon the meringue onto the hot pie filling. If you are topping an unbaked pie filling, have it at room temperature (not cold) before you top it with the meringue. Spread the meringue to the crust edge to seal the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.Why is my lemon meringue pie filling runny?
The Trick To Making Lemon Pie Filling for Lemon Meringue Pie A runny filling, no fun! According to Shirley Corriher (author of Cookwise, terrific book), the problem arises when the egg yolk meets cornstarch. Egg yolks have an enzyme in them that can thin out the starch, leaving you with a runny filling.What can I do with failed meringue mixture?
Fixing runny meringue is usually as simple as whisking more air into the mixture and waiting for it to develop stiff peaks. You can also add another egg white or a teaspoon of cornstarch to get the mix to the consistency you need.Foolproof Lemon Meringue Pie - Kitchen Conundrums with Thomas Joseph
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