I am flattered to have been asked to make 4 coconut cream pies for an upcoming dinner. I make really good pies for my family but I am intimidated by this. How early can I make them? I always put meringue on top as 3 yolks go into the pie and I have 3 whites to deal with. I know if I put the pies in the fridge, the meringue will weep. Have you discovered a method to avoid this? I'm thinking that a blob of whipped cream on top of each slice might be the way to go, maybe with a sprinkle of toasted coconut. Any thought? The person that asked me prefers meringue. This is a very special dinner for people I'm very fond of and I would like to do this for them.
I've been making delicious pies for 40 years but every time a pie is served I breathe a sigh of relief that it is set, not runny, etc. Why is that?