This is for all you bakers out there. I made a chocolate meringue pie from scratch. When I put the chocolate filling in the already baked crust, it was thick. Then I put the meringue on top and baked it 12 min at 350, and when I took it out, the chocolate filling was runny on top from the meringue I guess. So any tips on why it would be runny, or how I can prevent that, I'm making it again for somebody and I want it to be better than my pie was. Thanks so much.
Add cream of tarter to the meringue also if I remember right I use to pop it under the broiler to set it and brown it. Good Luck!
Um, I dunno, but if you lived closer I'd offer to eat all the ones that don't turn out right.
In the recipe I have you cook the pie first, then add the meringue and then bake it again until the meringue is set (about 15 min). Maybe that is where you went wrong, the pie part needed to cook longer!
I have just started making this pie on a regular basis. What I've found is that if you put it in an oven at a lower temp for a longer period of time, the topping and the filling have time to "meld" together and you won't have the slimey runny thing happen between the layers. It also "cooks" the egg whites enough to the point that they're "safe" for the kidlets to eat as well.
Good luck to you.
When the chocolate thickens and I assume you used flour and cornstarch, let it cook on low about 3 more minutes. Then when you do meringue, be sure to add cream of tartar and 1 Tbl. cold water and when thick add sugar slowly. be sure to spread all the way and touch the edges of the pie crust all around. Bake at 400 for about 5-7 minutes watching all the time. Let cool and do not refrigerate until you have leftovers, if necessary. I hope this helps.
You can brown meringue with a blowtorch to avoid reheating the filling. This does not cook the egg whites so don't serve it to infants or pregnant women. I guess you wouldn't settle for chocolate cream pie?
Sometimes if you beat the meringue to long it will do this. It loses it's FLUFF and the heat makes it watery.
Sometimes if you do not cook it just right it will be runny I do not know why. I bake them and occasionally they do not set up right. That is another thing, did you let it set for awhile before eating it. I put mine in the refridgerator after it cools completely and it sets up after several hours.
12 mins sounds along time to me for the baking. I have never really timed how long I bake mine but I just keep checking it and take it out when it is barely turning brown on the tips of the meringue. Hope this helps.
I used to bake a perfect choc. meringue pie, but now the last few I have made have turned runny after the meringue was baked. I looked at a cook book and raised the meringue baking temp to 425. Same thing. I've tried cold filling, hot filling, eggs, no eggs etc.
I'm 72 yrs. old and been making my favorite pie since I was 19----would just throw one together after dinner. (Sometimes after the kids were in bed.
My husband and I would eat the whole thing and carefully clean up before we went to bed---along with a lot of giggling).
