I just -tried- to make this pie, and something is not right with the recipe. I makes twice as much as you'll need for a 9" pie...you'd probably get a 12" easily. The water and cornstarch took over 25 minutes to thicken even a little bit (never got a nice, pudding-like consistency). I drizzled the warm mixture into the egg whites, and it took another 35 minutes and 3 more egg whites to get it past the liquid stage, and I'm a really good cook....I KNOW what stiff peaks should be like. The taste of the ingredients was wonderful, but right now, I have it in the freezer trying to harden it enough to slice, instead of spoon into a dish. I will toy with this one because I believe it's worth saving.
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I just -tried- to make this pie, and something is not right with the recipe. I makes twice as...