🧑🍳 Baker's Notes for Perfection
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Preventing Lumps: Whisking the dry ingredients together thoroughly before adding the liquids is key to preventing flour and cocoa lumps in your finished custard.
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Don't Rush the Cook: Cooking the custard slowly and stirring constantly is crucial. If you cook it too fast, the bottom will scorch, and the eggs may scramble. Low and slow leads to a silky texture.
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The Set Test: The filling needs to reach a boil/bubble for at least one minute to ensure the starch (flour) fully cooks and activates, which is what gives the pie its final, sliceable set.
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Storage: Store any leftover pie, covered, in the refrigerator for up to 3-4 days.
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