Help! My chocolate silk pie is chocolate soup!!
#21309 - 09/20/03 03:52 PM
|
|
|
|
|
berky
Reged: 06/26/03
Posts: 171
Loc: New York state
|
|
|
Can someone tell me what I did wrong to cause this culinary disaster? It seemed thick enough when I made the chocolate silk pudding, and then I poured it into a graham cracker crust and chilled it for several hours. Just tried cutting it and it's totally liquid. I'm so bummed!! Any suggestions from someone whose made this? I really need my chocolate fix!! 
--------------------
"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
Print
Remind Me
Notify Moderator
|
|
|
I probable won't be help but I was wondering if you put it right in the fridge when it was still hot? I don't even know if this would make a difference. You didn't forget an ingredient did you? I haven't tried that recipe in pie crust. I have made the pudding and I have had it a little watery the next day. I am rambling sorry.
Print
Remind Me
Notify Moderator
|
|
|
HI Torbetta- Yes, I did put the pie directly into the fridge while it was hot. I'm pretty sure I didn't leave out any ingredients. I'm just grateful I wasn't having company for dinner! My husband will probably eat it any way- he eats pretty much anything that's not nailed down. I'm letting it chill all day today and we'll see if it's any more solid by tonight's dinner. Wish me luck!
--------------------
"Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read." ~ Groucho Marx
Print
Remind Me
Notify Moderator
|
|
|
I've heard from several people that Silk will not thicken in puddings and custards. I've never cooked with it so I don't know how or why this happens. It's the only brand I've ever heard this about, and unfortunately I found out long after the recipes were published.
Other than that, did you cook the mixture after adding the cornstarch until it thickened, and then return to heat after adding the egg whites so it thickened a little further? Once the mixture thickens on the stove (and this is really noticeable) it should stay thick (and really set up) as it cools.
- H
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
Posts
