What are some reasons Royal® Key Lime Pie or Lemon Pie Filling may fail to thicken?
— When milk substitutes are used. The calcium in milk is essential for the setting process. — When the cooking period is too long or short, the filling will be soft and thin. For best results the pudding should be cooked on medium high heat stirring until the mixture comes to a full boil with bubbles breaking all over the surface. Pour into a cooled baking pastry crust (not recommended for crumb crusts). Top with meringue, if desired. — When the meringue is not sealed to the edges of the pie shell, the pudding will not set properly. The meringue acts as an insulator, preventing the pudding from becoming liquid. — When the pie is cut too soon. Do not cut the pie for at lest four hours after removing it from the oven. Refrigerate the pie after cooling is recommended.
