Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies).
I have been researching Shirley O, Corriher and Harold McGee's work, and understand that the alpha-amylase in the egg yolk must be deactivated by boiling for a short time (although I also saw things like "approach a boil" to keep from breaking starch bonds). Otherwise it digest the starch as in the cornstarch, flour or tapioca starch. I understand that once the granules burst and release the starch chains and bond, that the process will start to reverse after the cream reaches its thickest point. So, I am careful not to stir too much, etc. I researched the different starches and found that cornstarch is not very heat resistant, so I looked into flour and tapioca (cassava) flour or starch. I don't think I have looked at arrow root as much.
OK, what about the sugar? Will too much sugar make it runny (I did try a recipe with less sugar). What about the milk? I use whole milk. Is there something with the milk? Do I need to use cream instead? I have read about using gelatin, but am not sure I want that consistency. Surely there is a secret so that the pie will come out right every time. HELP!