I do everything according to directions when making a cream pie. Like, I just made a Banana Cream with Meringue for Easter dinner.
It looked fine when I was making it -- the filling was a nice, thick consistency when it cooled in the pot after cooking on the stove. I then spread it over the banana slices in the shell and chilled it for 2 hours.
I added the meringue, baked it, cooled to room temp, then popped it in the frig. I thought it would be perfect.
Well, how embarrassed was I when I cut into it and found a bunch of liquid floating around?!!! I quickly sucked about 1/2 cup out with my turkey baster, then was able to cut and serve the pie.
What am I doing wrong that makes a nice, thick filling turn into a runny mess? HELP!
Was your crust and filling cold before you made the meringue? I make my filling the day before, put it in the refrigerator overnight. Cover the filling directly with plastic wrap to prevent a hard film from forming. The meringue can "weep" also. The egg whites need to be very stiff and make sure that you add cream of tartar.
This happens. There is a learning curve to meringue! Keep trying.
Thanks so much, LKing12!! I'll follow all of your advice next time.
Well, Lking12, your tips worked!!! A friend asked me to make Gluten-Free Lemon Meringue pies for her son's rehearsal dinner. I did just what you said and they turned out beautifully. Thanks again!
I can't claim to be an expert, since I've never actually used meringue on a pie. But I do a lot of reading, and my more trusted sources recommend that the filling be HOT when the meringue is added -- that way, it cooks from the bottom, not just the top. Cooking more evenly helps prevent weeping. Good luck!