Published May 1, 1999.
The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.
There's a lot that can go wrong with a custard pie. The crust can be soggy, the outer ring of custard often overcooks, and the flavor can easily cross over into "eggy," which is a little ironic because a custard wouldn't be a custard without eggs.
We wanted a custard pie with a crisp crust, a tender yet flavorful filling, and a relatively foolproof cooking method.
For the custard, use a combination of milk and heavy cream, thickened with three whole eggs and cornstarch and flavored with vanilla, nutmeg, and salt. Cook in a saucepan until thickened and then pour the hot filling into a hot, prebaked pie crust.
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