Recent content by nebula

Thanks for all the help - I'll keep it all in mind when I try again.

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

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?