Classic Southern Custard Pie (Printable)

Southern custard with golden top and smooth buttery filling, subtly flavored with vanilla.

# Ingredient List:

→ 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 Prepare:

01 - Preheat the oven to 350°F (175°C).
02 - Place the unbaked pie crust in a 9-inch pie dish and crimp the edges as desired.
03 - In a large bowl, whisk together granulated sugar, melted butter, eggs, cornmeal, all-purpose flour, and salt until smooth.
04 - Add whole milk, vanilla extract, and optional white vinegar to the mixture. Whisk until fully integrated and silky.
05 - Pour the filling evenly into the prepared pie crust.
06 - Bake for 45-50 minutes until the center is just set and the top is golden brown. The pie will puff slightly and settle as it cools.
07 - Remove from the oven and allow to cool completely on a wire rack before slicing and serving.

# Expert Advice:

01 -
  • It comes together in minutes, yet tastes like you've been fussing over it all day.
  • That caramelized sugary top with the silky custard center is pure comfort—buttery, not too sweet, and addictively simple.
  • One bowl, basic ingredients, and somehow it feels elegant enough for company but easy enough for a random Tuesday.
02 -
  • Don't overbake it chasing a completely firm center—the residual heat keeps cooking it as it cools, and a slightly jiggly center is what becomes that perfect custard.
  • Cold butter will seize up when it hits eggs, so let your melted butter cool to room temperature before combining, or whisk the eggs first and add the butter slowly while whisking constantly.
03 -
  • Use room temperature eggs if you remember—they blend more smoothly and create a more cohesive filling than cold ones.
  • If your pie crust starts browning too quickly before the filling sets, drape a piece of foil loosely over the edges; the filling needs time to catch up to the crust's pace.
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