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How long and at what temp if I've chilled the custard before filling the pie crust?

hungryheart
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Merrill S.
Merrill S.November 27, 2014
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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