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I just made a chocolate pie. After it cooled it has clear running liquid around the top. What did I do wrong
I started with a pre-baked pastry shell. I added a cooked chocolate pudding and then a meringue. When it cooled the top has a clear sticky liquid around the top.
When water seeps between the filling and the meringue, the pie is said to be weeping. Weeping is a common problem with meringue pies, but it is avoidable.
Next time you make a meringue, try adding a tablespoon of cornstarch. Also, be sure that your filling is hot when you put the meringue on top. That makes the topping cook from both the bottom and the top. Also, make sure you've sealed the whole pie by covering completely covering the filling with the meringue all the way to the crust.
Try this site to learn more
http://www.baking911.com/howto/meringues.htm
Happy Baking!

US $20.99