Over the weekend, when I made Martha Stewart's Summer fruit cream pie, something went horribly wrong. As you can tell by the picture, the custard would not set! The recipe seemed simple enough; it's a graham cracker crust filled with cinnamon-berry custard and topped with syrupy peaches. However, I ran into some technical difficulties.
The first time I made the custard it would not thicken, but I realized it was because I didn't add enough cornstarch. The second time, I thought everything went well, but after sitting in the fridge overnight, the custard was soupy and liquidy. While the flavor was superb (I served it to my guests parfait style), the texture was all wrong. I've made custard successfully in the past, and honestly have no clue what went wrong.
Can you help me? Should I have let the custard boil longer? Did it need more fridge time?
Francesco Biasia
Lepel
Jasmine Di Milo
Were your yolks at room temp when you started?
1This happened to me with a chocolate pudding pie recipe from Real Simple. I made it for Christmas, only to find out on their website later that it didn't work for anyone. I served it with a spoon.
2I clicked the link party, and it looks like you weren't the only one...
3Your problem was that its a Martha Stewart recipe. Her recipes are consistently bad. Maybe 1 of every 4 I try actually works. I've stopped trying!
4hausfrau: I love Martha Stewart's recipes and consistently find them to be good. Not sure what happened with this one.
5Sounds like you really needed more cook time. Was there even any yolks in the recipe? A true custard is thickened by yolks and not by cornstarch. You wanna be sure that your mixture is thick before you remove it from the heat. Hopefully that will help you.
6I've found that oftentimes the recipe printed on the site will differ slightly from what was printed in the magazine, but I checked this one and didn't see any differences.
I too have made many Martha Stewart recipes, and it is very rare that they don't turn out great.
7Looking over the recipe, I would try cutting out some of the milk, maybe just 2 cups instead of the recipes 2 3/4 cups of milk. Not a huge fan of Martha's recipes because they're not as fool proof as you would expect them to be coming from Martha.
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