Egg Custard Pie

This pie is all comfort! To get the smooth, silky texture, be sure you don’t overbake it. Remove from the oven almost set—it will jiggle just a little in the center. Don’t worry—it’ll firm up when cool. Whole milk can be substituted, though the pie will be less rich. Brushing the egg white over the crust creates a barrier so the liquid won’t soak into it and make it soggy.