Appears in Cook's Illustrated March/April 1996
We investigate each crucial component of these luscious pies--custard filling, prebaked crust, flavoring, and whipped cream topping.
For our best cream pie recipe, we relied on egg yolks to keep the filling creamy and soft and cornstarch to make it just thick and stiff enough to cut. We poured the filling into the pie when warm, not hot. When hot, the filling was more li...