southern custard pie recipe

Written ByJenny Smyth Posted on
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The Best southern custard pie recipe

I’ve been making this southern custard pie recipe for years, and it’s always a hit with my family. My kids love the creamy texture and the sweetness of the filling. It’s a perfect dessert for any occasion, whether it’s a family gathering or just a weeknight treat.

I love that it’s not too sweet, so everyone can enjoy it. The best part is that it’s surprisingly easy to make, and the technique is straightforward. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s a classic Southern dessert that never goes out of style. I’ve served it at countless gatherings and potlucks, and it’s always been a crowd-pleaser. My husband loves the fact that it’s a comforting dessert that reminds him of his childhood.

I’ve even converted some of his friends into custard pie fans! This recipe is more than just a dessert – it’s a tradition in our household. We make it together as a family, and it brings us closer together.

My kids are learning the art of baking from me, and they’re getting better with each attempt. This pie is also incredibly versatile – you can serve it at room temperature or chilled, depending on your preference. It’s perfect for hot summer days when you need something refreshing but still want to indulge in something sweet.

Southern Custard Pie

Southern Custard Pie

4.6 from 1143 votes

A classic Southern custard pie with a creamy, smooth filling and a flaky crust. This traditional dessert is perfect for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, cold and cubed
1/4 cup ice-cold water

For the Custard Filling

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large eggs, beaten
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 425°F (220°C) and prepare the pie crust by mixing flour, salt, and sugar in a bowl.
2Add cold cubed butter and mix until the mixture resembles coarse crumbs.
3Gradually add ice-cold water and stir until the dough comes together.
4Roll out the dough and press it into a 9-inch pie dish.
5Use a fork to poke holes in the bottom and sides of the crust.
6Bake the crust for 10-12 minutes until it just starts to turn golden.
7Remove from the oven and set aside.
8In a saucepan, combine milk, sugar, cornstarch, and salt.
9Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
10Reduce heat to low and let it simmer for 2-3 minutes, stirring continuously.
11Remove from heat and gradually whisk in the beaten eggs.
12Stir in the vanilla extract.
13Pour the custard filling into the pre-baked pie crust.
14Bake for 20-25 minutes at 350°F (175°C) until the custard is set and the edges are lightly golden.
15Check for doneness by gently shaking the pie.
16If the center jiggles slightly, it is done.

🔧Equipment

Mixing bowl
Pie dish
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, use heavy cream instead of whole milk.

Watch Video Of How Southern Custard Pie Works

This southern custard pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight treat.

We love serving it chilled on hot summer days or at room temperature on cooler evenings.

You can store any leftover pie in an airtight container in the fridge for up to three days and reheat individual slices in the microwave before serving.

❓ Frequently Asked Questions About Southern Custard Pie

Q: What type of milk should I use for this recipe?

In this southern custard pie recipe, you can use either whole milk or heavy cream for the best results. If you prefer a lighter version, you can use half-and-half or even almond milk for a dairy-free option.

Q: Can I make this pie in advance?

Yes, you can make this pie up to 24 hours in advance, but keep in mind that the filling will thicken over time.

Q: How do I prevent the crust from becoming soggy?

To prevent the crust from becoming soggy, make sure to bake it until it’s golden brown before adding the filling.

Q: Can I substitute any other flavorings for vanilla extract?

You can use other flavorings such as almond extract or lemon zest to give your pie a unique twist.

Q: What if my filling doesn’t set properly?

If your filling doesn’t set properly, try refrigerating the pie for an additional 30 minutes before serving.

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