I attempted to make the coconut cream pie from the Americas Test Kitchen cookbook. someone referenced the recipe from the Baking book, which I have. But I did the one from the 2010 season, which I assume is the same recipe since I have a lot of their other books and have compared the recipes. My custard is too soft.
It seemed that it was thick enough when I prepared it, however I had the temperature for the stove lower than specified in the directions as I was worried about it scalding, and cooked it for less time than it said. I cut out a piece today and discover it’s like sauce, and doesn’t support the topping during serving.
Boo! I think I screwed up. This is my second pie like this, first time was a lemon meringue pie (toppings egg white, this one cream but same concept - a yolky base)