Lemon Custard Pie
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 whole eggs and cornstarch and flavored with vanilla, nutmeg, and salt. To avoid overcooked custard at the edges of the pie, we cooked our filling in a saucepan until it thickened and then poured the hot filling into a hot, prebaked pie crust.