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.

SERVES 8

TIME 50 minutes, plus 2 hours cooling

Rich, Silky 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...

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