Appears in Cook's Illustrated May/June 1999
The secret to a delicate, foolproof custard pie lies in the chemistry of cornstarch and eggs.
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...