Confusion about temperature and time instructions

[RachelB]

I discovered the Bravetart cookbook by Stella Parks about 6 months ago, and I have been mostly baking from it. I have been looking at the custard pies and I am confused by the temperatures given in them. In the Lemon Meringue Pie she says to bring the custard to "steaming hot" (135 deg F) and once the custard bubbles, stir it 2 minutes to neutralize a starch -dissolving protein in the egg yolks. She doesn't give a "steaming hot" temp for the custard Dark Chocolate Cream Pie, so I assume it is 135 deg F. However, she says to stir 90 seconds to neutralize the starch-dissolving protein. But, on the video she made on youtube showing how to make the Chocolate Pie, she only stirred 1 minute. Then in the Coconut Cream Pie, she again stirs for 2 minutes and gives no "steaming hot" temperature, which I again assume is 135 deg F. Finally, in the Key Lime Pie she says that "steaming hot" is 125 deg F, so now that is making me question the temperature for "steaming hot" in the chocolate pie and the coconut pie, where the temp was not given. Also, in the Key Lime Pie, she says to cook the custard until it bubbles, but does not mention stirring it to neutralize the starch-dissolving protein. I am so confused. Is there a reason for the difference in the "steaming hot" temps or in the difference in stirring times to neutralize the protein? Is there a standard temp for "steaming hot" in custards and stirring time to dissolve the protein, or are the differences she gives due to the type of pie? Thank you.