Classic Southern Custard Pie (Printable)

Southern custard with a golden sugary top and rich buttery filling, lightly flavored with vanilla.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Filling

02 - 1 1/2 cups granulated sugar
03 - 1/2 cup unsalted butter, melted and cooled
04 - 4 large eggs
05 - 1 tablespoon cornmeal
06 - 1 tablespoon all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 cup whole milk
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon white vinegar (optional)

# How-To Steps:

01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - Place the unbaked pie crust in a 9-inch pie dish and crimp edges securely.
03 - In a large mixing bowl, whisk together sugar, melted butter, eggs, cornmeal, flour, and salt until smooth.
04 - Add whole milk, vanilla extract, and white vinegar if using; whisk until mixture is fully combined and silky.
05 - Pour the prepared filling evenly into the pie crust.
06 - Bake for 45 to 50 minutes until the center is just set and the top turns golden brown; expect slight puffing that settles while cooling.
07 - Remove from oven and allow to cool completely on a wire rack before slicing and serving.

# Expert Advice:

01 -
  • It uses pantry staples you probably already have, no trips to the store for exotic ingredients.
  • The filling is silky and sweet with a golden top that cracks just right when you cut into it.
  • It tastes like something your grandmother would have made on a Sunday, simple and unfussy but completely satisfying.
02 -
  • Do not skip cooling the melted butter, hot butter will cook the eggs and turn your smooth filling into scrambled lumps.
  • The pie will puff up in the oven and then settle as it cools, this is normal and exactly what you want.
  • If the edges of your crust start browning too fast, cover them loosely with foil strips halfway through baking.
03 -
  • Use a glass pie dish if you have one, it helps you see when the bottom crust is golden and fully baked.
  • If you want extra tang, swap half the milk for buttermilk and skip the vinegar entirely.
  • Let the pie cool completely before slicing, patience here means clean slices and a filling that holds its shape.
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