love the pie, but it won't set! :(

I think you have a couple problems. The first may be that while you do want the ingredients to be whipped together well, you can actually overdo it. I think yes, the blender might have been just a step to far. Your pie is depending on the bonds of the eggs with the flour and cornmeal, and the blender might have damaged those more than baking could overcome. You can beat it pretty well to remove the clumps, even though I know the recipe says to whisk just until combined. It takes a bit more whisking that say, incorporating egg whites in an angel food cake. Even so, the pie is going to be a tad grainy because of that cornmeal. It might not set for a few reasons. Yeah, the recipe says about an hour. But that time could vary depending on your oven, how much water your eggs contained, how humid it is in your kitchen, how the moon sits, etc. ( not serious about the moon part :). Anyway, you need to let the pie have the time it thinks it needs to set almost firm to the middle, maybe with just a dime size bit that jiggles slightly in the middle. If your crust is getting too brown, shield it with some foil. Be sure to let it cool well before you even think of cutting it- that 5-6 hour rest is essential, and overnight is not a bad idea honestly. Finally , if you think perhaps your egg yolks are on the smallish side- you can always add in one extra yolk. One final observation, for what it's worth. I've never found a prebaked pie crust helpful for custard, chess or transparent type pies. They take so long to bake that the crust ends up threatening to be overbaked, and the long bake means a soggy crust is hardly going to be a threat. At best, I would only parbake this one, just enough to dry the top, if you are determined to do so. Otherwise, I would make the crust and fill it unbaked.