I have a question about the recipe "Meta Given's Pumpkin Pie" from Genius Recipes. How long and at what temp if I've chilled the custard before filling the pie crust?
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Merrill is a co-founder of Food52.
As the recipe notes, you'll get the best results if the filling is still a bit warm and you pour it into a cold pie shell -- I'd reheat the custard very gently in a double boiler, whisking constantly, pour it into the shell and then proceed as directed.
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