I have made this pie many times and have never had a problem with the filling setting up or staying that way. I always let the filling come to a full, rolling boil before I start timing the minute that it needs, whisking like crazy all the while. It always works. That being said, I just made this pie using the crust recipe provided, and for the first time EVER, I was able to blind bake a crust without it shrinking. I lined the bottom of the crust with an 8" parchment round, then greased the bottom and sides of a pie pan exactly the same size, and inserted it into the pan that held the crust. Baked the two pans together for 20 minutes, removed the top pan and continued to bake for the recommended 10 extra minutes, and miracle of miracles, the crust did not shrink, buckle, or develop huge bubbles on the bottom! Can't believe I never thought of this before! Anyway, this pie is a huge favorite with my family, so thanks for the great recipe!

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