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Just watched my lemon meringue pie weep all over the counter on Sunday
I spent like 4 hours making this pie from scratch for my mom's birthday dinner. Got the meringue perfect with those stiff peaks and everything. But I cut into it after maybe 20 minutes of cooling and the whole bottom was just soup. Turns out you gotta let it cool at least 2 hours or the cornstarch never sets right. Has anyone else dealt with a weeping pie like this or am I just impatient?
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jordanr8917d agoTop Commenter
haha @nancy_green totally nailed it, that's exactly how mine went down too. what finally worked for me was letting it cool on the counter for a full 2-3 hours then sticking it in the fridge overnight before cutting. no more sad soup pies after that.
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nancy_green17d ago
A buddy of mine tried that same trick for a potluck last summer. She pulled her pie out all proud, cut into it after like 30 minutes, and the whole thing turned into a puddle of sweet soup on the plate. Everyone at the party just stared at this sad, wet mess. She spent the next hour Googling "how to save a weeping pie" while her husband ate it with a spoon. I think the lesson is pretty clear, you gotta respect the cooling time or else the cornstarch just gives up on you.
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