Help on Erin McDowells citrus cream pie on NYT

Hi Megan! Erin's recipes are always incredible—so my hunch is that it's just a surprising, eggless technique that many people have yet to try. That amount of flour should be more than enough to set the filling. In my own experience, I've made a pie filling that was "custardy" with heavy cream but included no eggs, just flour; a different recipe, but the closest I've gotten to this technique.