Recipe by Sarah Phillips © 2011 Sarah Phillips CraftyBaking.com
Variations: Foolproof Silky Lemon Custard Pie; Foolproof Silky Orange Custard Pie
You can make a custard pie by prebaking the crust, adding a hot filling, and then finishing the baking in the oven. However, because egg proteins coagulate and set much more quickly than the crust bakes, the two are often baked separately, with the cooled filling being placed in the cooled shell right before serving. But problems can occur with this preferred method; for example, the filling separates from the crust causing it to slide from it when serving the pie. Find out how I solve this problem.
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