Custard or Soft Fillings

The method for one pie in this section is unusual. Key Lime Pie is similar to other soft pies, except the pie is not baked. Instead, the acidity of the lime juice is sufficient to coagulate the proteins and thicken the pie filling.

Many soft fillings contain starch in addition to eggs. Flour, cornstarch, and instant starch are frequently used. Although starch is unnecessary if enough eggs are used, many bakers prefer to add a little starch because it allows them to reduce the egg content. Also, the use of starch helps bind the liquids and reduce the chance of separating, or weeping, in the baked pie. If starch is used, be sure the mix is well stirred before filling the pies in order to reduce the danger of the starch settling out.