CUSTARD PIE TIPS

When making custard pies you can run into several minor problems.

If you don’t want to spill the pie when you carry it to the oven, instead pull out your oven rack and place the pie plate with the crust only onto it, then pour in your filling.

Be careful not to burn yourself on the door or edge of the oven during this process.

If you cannot quite tell when it is done there are 2 simple tests that you can perform.

1. If you reach into the oven with a potholder and jiggle the plate, the custard should be firm except for about a quarter size area in the center. Once you remove the pie from the oven it will continue to set up firm as it cools.

2. If you aren’t convinced that is accurate, you can insert a knife near the center of the pie. When you remove it, it should come out clean. Be aware that if you use the knife to test for doneness it may cause the custard to crack.

Once the pie has been cooled to room temperature, make sure that you cover it well and refrigerate it before serving.

For best results serve within 24 hours of baking. If you have any leftovers, cover and refrigerate them well for no more than a week.