Why is my chocolate pie lumpy?

Why is my chocolate pie lumpy?

Cornstarch makes a nice textured, nice flavored pie. However, cornstarch fillings tend to lump easily. To avoid this, mix the cornstarch, sugar and salt together before gradually whisking it into the cold liquid. Also, it is possible to overcook a filling made with cornstarch.

Does chocolate pie have to be refrigerated?

Pies with dairy and egg that fall in the cream pie category, such as our Coconut Cream Pie or a chocolate mousse pie, should always be refrigerated, according to Stephens and Wickenden.

How do you store chocolate cream pie?

Freshly baked chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

Why is my homemade chocolate pie runny?

A chocolate meringue pie will be runny if the egg yolks are not tempered. This means beating the egg yolks in a separate bowl and slowly adding just enough warm liquid to the yolks to warm them while constantly whisking. Then gradually pour them back into the hot liquid while whisking. What is this?

Why does my chocolate pie get watery?

You need to cook the filling long enough so the mixture coagulates (that happens at 160 degrees), but if you cook it too long, and don’t stir the mixture enough (stirring keeps the temperature down), you’ll overcook the custard: Overcooking breaks down those all-important proteins, and that’s when the weeping starts.

Can you leave chocolate pie out overnight?

CHOCOLATE CREAM PIE, FRESHLY BAKED – HOMEMADE OR BAKERY Bacteria grow rapidly at temperatures between 40 °F and 140 °F; chocolate cream pie should be discarded if left out for more than 2 hours at room temperature.

Can chocolate cream pie be left out overnight?

Standard food safety guidance warns against allowing perishable foods such as cream pies to stay in the “danger zone” — between 40 degrees and 140 degrees F — for more than two hours.

What makes a chocolate pie watery?

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Why does my chocolate pie get syrupy?

Thankfully, there are a few things you can do to prevent this from happening to your favorite lemon meringue or chocolate pie. Humid or wet weather can cause the sugar in the meringue to absorb extra moisture in the air and turns sticky, or form small syrupy beads.

Can I freeze chocolate pie?

The short answer is yes, pies can be frozen! Many types of pies can be frozen and thawed, or frozen raw and baked fresh. Pro tip – both of the pies we sell in our online store, Bourbon Pecan Pie and Sea Salt Chocolate Chess Pie, freeze and thaw very well!

What happens if you eat expired pie?

But remember, like a lot of other sweets, they usually have a sell by date or a best by date and not a use by date or an expiration date. Because of this distinction, you may safely use foods even after the printed date has lapsed for varying times.

How can I thicken a pie without cornstarch?

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.