Quote:
Originally Posted by victoriana
I'm great with crusts, but when it comes to the filling, it's always a disaster. From a simple strawberries and jello pie to chocolate silk... I just can't seem to get it right! Any advice?
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If I were to guess, I'd say you are not letting any of your fillings get thick enough. Pectin is your friend, and for something like chocolate pies, you want it thicker than pudding. If it's a cooked recipe, turn the temp down and don't be in a hurry. Also, and I hate to say it, but you don't want to use skim milk to save calories. You might try evaporated skim milk if you don't want to go full fat. Oh, and if the recipe says cook it, chill for 3 hours, put in pan, seriously, you have to chill it for 3 hours, and there are no shortcuts. I don't understand the chemistry, but it makes a huge difference in both taste and texture.
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