Question: How firm (or jiggly) should the filling be when the pie is done? I baked the filled pie for 45 minutes. It it golden brown on top and the filling is very firm.
Also, both times I have made the pie I have extra filling even when using a 9 1/2 inch deep dish glass pie plate. Are others finding that as well?
I live in Charleston now. I m originally from NYC. I have made some variations of coconut cream pie. I may try it. But for the life of me, I do not understand why anyone will put shortening in their pie crust. I have making pies and tarts for 35 years and I have only used unsalted butter.
I've made this pie many, many times and it's always a hit. Followed the pie filling exactly, but usually make a butter crust. You'll make for the scent alone. Wow. Delightful.