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Old 11-27-2012, 11:04 PM   #1
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My custard pie didn't set!

I tried making an egg custard pie for the first time today. I baked it at 400 for 35 minutes and noticed that when I took it out of the oven, it was still very soupy. I put it in the fridge, thinking it would set, but it's been two hours and it is still entirely liquid. How can I fix it?

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Old 11-27-2012, 11:15 PM   #2
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Not sure you can fix it. It would help if you posted or linked to the recipe so we can help
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Old 11-27-2012, 11:25 PM   #3
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You cannot fix it.

400 degrees is too high to cook a custard pie, I would go no higher than 325. Cooking times are just a guideline a something like a custard takes a little technique to tell if it is done. Usually if you jiggle the pie, it should jiggle like Jello, but not slosh in the middle. This should insure that it will set.

This is all assuming that you are using a good recipe with no changes or substitutions.
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Old 11-28-2012, 12:06 AM   #4
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This is the recipe I used. I've never made one before, so I wasn't any wiser, but next time I'll check temperature better to see if it's a wise idea. Shame I can't fix it.
Grandma's Egg Custard Pie Recipe - Allrecipes.com
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Old 11-28-2012, 12:10 AM   #5
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Pumpkin pie, cheescake, and key-lime pies are all examples of custard pies. With all of them, you start with a hot oven, typically 425' F. After ten minutes, the heat is turned down to 325 and the custard then bakes an additional 45 minutes, or longer. If the pie isn't cooked long enough, the filling won't get hot enough to set.

It is heat, and the proper ratio of egg to liquid that causes it to set. For instance, with my cheesecake recipe, if I use the above listed timing, the filling still jiggles a bit when the pie is tested. I know it's done, and that it will bake longer as it cools in the oven with the door open. It is velvety-smooth and creamy. If I cook it 15 minutes longer, before testing, it is much more firm, and a bit on the dry side, but still very good. If I cook it ten minutes less, it is soup.

Most custard pies that I know of use 3 large eggs, and about 12 oz. of liquid, plus sugar and flavorings.

Just some examples.

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Old 11-28-2012, 12:16 AM   #6
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Thanks for all the help - I'll keep it all in mind when I try again.
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Old 11-28-2012, 07:00 AM   #7
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I've actually made that recipe from Allrecipes with great success. I'm pretty sure that I didn't cook at 400 for the entire time, maybe just the first 10 minutes like Chief Longwind suggested.
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Old 11-28-2012, 08:39 AM   #8
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Right 400 deg. for 10 mins then to 325 or 350 until it is done. I have had that problem when I didn't really mix it well enough.
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Old 11-28-2012, 10:14 AM   #9
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Originally Posted by lyndalou View Post
Right 400 deg. for 10 mins then to 325 or 350 until it is done. I have had that problem when I didn't really mix it well enough.
I don't care for the directions of that recipe at all. It is not specific enough for a beginner. It doesn't tell the baker to mix the ingredients well until all the sugar is dissolved. It doesn't state to put the egg white wash on at the beginning to give it a chance to air dry some. It also fails to tell her to temper the egg mixture with the scalded milk. And I prefer to use a water bath for my custards. And it definitely should have told her to reduce the temperature.

It states that this was the winner in a pie contest. Evidently the creator is an experienced baker. She needs to learn how to write a recipe properly. And what's with the yellow food coloring? That's a new one for me.
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Old 11-28-2012, 02:48 PM   #10
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Didn't notice the yellow food coloring, Addie. Strange. You are spot on with your critique.
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