Michelle, Yes, boiled icing is correct. I prefer to use this type to crown Lemon Meringue Pie, Pavlova with Fresh Fruits & Buttercream Frosting (recipe follows) Then there's a 7 Minute Frosting AKA Marshmallow Frosting, which is also very good, that's also a meringue based frosting. Here's some additional info:Italian meringue Also known as Boiled Frosting, this is made by beating hot sugar syrup into beaten egg whites. Italian meringue may be used to frost cakes, as a topping like soft meringue, as a base for frozen desserts, baked like hard meringue or may be poached. When folded into whipped cream, it becomes Chantilly Meringue which may be combined with fruit as a filling for Cream Puffs or used as a frosting. Lucy Here's recipe I've been using: It has a very smooth texture. It's easy to work with and one recipe is enough for a three- or four-layer 9-inch cake. It's rich so a little goes a long way. I like this buttercream because it has an excellent taste profile, is versatile and is easy to flavor, and handles well when decorating." "Timing is important when making the cooked meringue that is the base for this buttercream," and says to heat the sugar syrup to 245 degrees before pouring it into the whipped egg whites. Equipment: standing mixer, mixer bowl, wire whip attachment, candy thermometer, 1-quart saucepan, measuring cups including 1 cup and 1/4 cup, teaspoon set, 5 medium prep bowls, 3 small prep bowls, rubber spatula. 5 eggs (large) 10 ounces (1 1/4 cups) extra-fine granulated sugar, divided 1/4 cup water 1 pound (4 sticks) unsalted butter, soft Set out the ingredients and equipment. Separate the eggs and place the whites in the bowl of the standing mixer fitted with a wire whip attachment. Reserve the yolks for another use. Measure 1 cup of the sugar into a heavy-bottomed 1-quart saucepan with 1/4 cup water. Gently stir to combine; I use the candy thermometer for this. Leave the candy thermometer in the saucepan, numbers facing down to balance the thermometer. Measure the 1/4 cup sugar into a small bowl and set aside. Cut the butter into tablespoon-size pieces and set aside in a medium bowl. Begin making the sugar syrup. Place the saucepan with the sugar and water over medium-high heat. Partially cover with a lid to capture the evaporating water -- this helps to moisten the sides of the saucepan to prevent sugar crystals separating from the syrup. Begin whipping the egg whites to stiff peak in a standing mixer fitted with the wire whip attachment set to high speed. When the whites are at stiff peak you have a meringue. Keep the mixer running and pour the 1/4 cup of sugar into the meringue. Raise the heat to bring the syrup to 245 degrees if it is not there already. When the syrup is at 245 degrees, remove the thermometer and slowly pour the syrup into the meringue. When pouring, keep your eye on the bowl. Aim for the space between the mixer bowl and the revolving wire whip. To maintain the same rate of pouring, pour slowly and raise the saucepan from your shoulder. Twisting at the wrist or elbow tends to throw off my aim. After 1 to 2 minutes reduce the speed to medium for about 3 to 4 minutes or until the meringue is cooled. Add the butter one tablespoon at a time. Increase the speed to high for one to two minutes to fully combine the butter with the meringue. The following flavorings can be added to the base recipe for Italian meringue buttercream for cupcakes or a layered cake. 1 teaspoon vanilla extract 1/2 cup bittersweet chocolate, melted 2 to 4 tablespoons (to taste) dark rum 2 to 4 tablespoons (to taste) amaretto 1/4 to 1/2 cup raspberry puree 2 tablespoons lemon liqueur (lemoncello) 1 teaspoon orange oil 1 teaspoon lime oil

Thanks Trailrunner. Sally, Kimberly, thank you. It really was delicious. Exactly what I was looking for. Thank you Dcarch. Sharon, I think that Clive would love this Coconut Cream Pie. Perfect father's day dessert. Thanks Teresa. That is a vintage frame turned chalk board. Melissa, that is what happened to me. I had a craving for coconut cream pie after seeing a photo on facebook. I just had to bake one. Linda, I've never seen a coconut cream pie with meringue. Only with whipped cream. Thanks Shelley, You should bake this pie and split it between your semi-boss and your husband. The pie was a big hit. Moe had a second piece for breakfast , and the rest was shared with neighbours and at work. ~Ann

I don't think you can use the rice after it has been used as pie weights. I use small gravel that I have on hand for landscaping, and I washed it thoroughly before storing it for use as pie weights. I also use the non-stick aluminum foil with the non-stick side against the crust. I also trim the corners of the sheet of foil to make it more circular in shape. I would prefer to use another pan inside, but I do not always have one that fits properly.

I would speculate that the pudding base was not cooked to a full, yet gentle, boil before the eggs were added. I make chocolate pudding all the time for hubs, as it is his go to favorite. It is much the same process of making a thickened pudding base before adding the eggs. Once the base comes to a boil, let it cook gently for a couple of minutes until it thickens up, but do account for the fact that it is going to get thicker as it sets up. Then add in the eggs and I generally bring it back to a very gentle boil ,briefly If you continue cooking that with the eggs in it, it is going to do some strange things to the eggs. After all, this is not really a custard pie such as a pumpkin or a buttermilk where it gets baked in the oven. I have a recipie from an old Betty Crocker book that uses both cornstarch and flour in egual measure. I like it better than just corn starch. It seems to give some extra body to the pie, but it doesnt taste at all floury. My difficulty is with the meringue... I cant seem to make one that does not end up weeping. You might try adding in a couple of tablespoons of flour along with the starch. I think it makes a nice difference and I have never had any problem with it not setting up. But, really, cook it until if has thickened BEFORE adding the eggs, and bring it back to a gentle boil very briefly after the eggs. I bet that solves the problem.