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Just watched my lemon meringue pie weep all over the counter on Sunday
I spent like 4 hours making this pie from scratch for my mom's birthday dinner. Got the meringue perfect with those stiff peaks and everything. But I cut into it after maybe 20 minutes of cooling and the whole bottom was just soup. Turns out you gotta let it cool at least 2 hours or the cornstarch never sets right. Has anyone else dealt with a weeping pie like this or am I just impatient?
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jordanr892mo ago
haha @nancy_green totally nailed it, that's exactly how mine went down too. what finally worked for me was letting it cool on the counter for a full 2-3 hours then sticking it in the fridge overnight before cutting. no more sad soup pies after that.
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nancy_green2mo ago
A buddy of mine tried that same trick for a potluck last summer. She pulled her pie out all proud, cut into it after like 30 minutes, and the whole thing turned into a puddle of sweet soup on the plate. Everyone at the party just stared at this sad, wet mess. She spent the next hour Googling "how to save a weeping pie" while her husband ate it with a spoon. I think the lesson is pretty clear, you gotta respect the cooling time or else the cornstarch just gives up on you.
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jason7327d ago
Has anyone actually tried experimenting with different thickeners instead of just blaming the cooling time? I switched to instant tapioca a few years back and I can cut into a pie after maybe 45 minutes with no issue whatsoever. Cornstarch is just fussy and temperamental. Your friend's story is funny but it really proves that cornstarch is the problem, not the impatience of the baker. I'd rather eat a warm slice of pie than wait half the day for it to set up properly.
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