I gently stirred and slowly added the boiling water. I then brought this mixture to a boil on high, but I have a feeling I messed up here somehow. Before the mixture was boiling, the bottom was scorching, leaving brown spots in the curd. Also, the curd was slightly runny in the finished pie.

To my interpretation, after adding the boiling water, I should bring the mixture to a boil on medium-high heat. Once boiling, I should let it thicken slightly by reducing heat to very low and letting sit for 1 minute.

I’m a college student who’s still new at baking, any help would be greatly appreciated .