Rich, Silky Custard Pie
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Appears in Cook's Illustrated May/June 1999
The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.
WHY THIS RECIPE WORKS
We wanted our custard pie recipe to produce a pie with a crisp crust and a tender yet flavorful filling, and we set out to find a foolproof cooking method. For the custard, we used a combination of milk and heavy cream, thickened with three...