Bring on the xanthan gum, in order to
stabilize the batter!
Repeat
Prototype 1,
but add 3/4 teaspoon of xanthan gum to the batter.
The batter ended up seeming to be way
too thick when I blended it. Furthermore, it wasn't easy to pour
into the crust. This led me to brace myself for very rubbery
results.
However, the outcome of the firmness wasn't nearly as bad as I
anticipated. I felt that the filling was still just a little too
rubbery—but not a disaster (after I sampled a slice, I
unloaded the rest of this pie on my fellow associates at
The Home Depot to enjoy). Cut back on
the xanthan gum next time!