Can you help me get my cream pie filling stiff enough?
My coconut cream pie recipe uses milk (2 cups, whole milk gives a creamier flavour), 6 eggs, 1 cup sugar, and 2 tablespoons of gelatin (and coconut of course). It doesn't go like jelly, it has more of a silky consistency.

You divide the milk thusly:


2/3 cup, sprinkled with the gelatin, whisked, and left to soften for 5 mins
1 1/3 cup to make the 'custard'


Once the custard is made (i.e. sugar whisked into egg yolks, hot milk poured in after tempering), simply whisk in the gelatinised milk. My recipe then calls for cream and the egg whites to be folded in (after cooling) to lighten the whole thing.