Ingredients
Scale
- Pie Crust Essentials:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 3–5 tablespoons ice water
- Custard Filling Stars:
- 1 ½ cups granulated sugar
- ¼ cup light brown sugar, lightly packed
- 3 large eggs, room temperature
- ½ cup whole milk
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Flavor Enhancers:
- Pinch of salt
- 1 tablespoon cornmeal or all-purpose flour
- Finishing Touches (Optional):
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Crafting the Crust:: First things first, let’s get that pie crust ready. In a large bowl, whisk your flour and salt together. Now, cut in your cold, cubed butter using a pastry blender or your fingertips until it resembles coarse crumbs with some pea-sized pieces. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Don’t overwork it! Form it into a disc, wrap it up, and chill it for at least 30 minutes. This is where I always forget to salt the water sometimes, but it’s crucial for flavor!
- Whipping the Wonderful Custard:: While your crust is chilling, preheat your oven to 350°F (175°C). In a separate, larger bowl, whisk the eggs until they’re light and frothy. This step is key for a smooth texture, trust me. Then, gradually whisk in both granulated and brown sugars until everything is well combined and glossy. It’ll smell sweet and inviting already! I remember once rushing this and getting grainy custard, so take your time here.
- Melding Milk and Butter:: Now, gently whisk in the whole milk, melted butter, and that glorious vanilla extract into your egg-sugar mixture. The aroma at this stage is just fantastic, honestly. It starts to feel like a real Southern Pie Recipe coming together! This is where you want everything to be super smooth and integrated; lumps are no fun in a custard pie. Keep whisking until it’s perfectly uniform, a lovely pale yellow liquid.
- The Secret Ingredient’s Reveal:: Here’s my little trick for a pie that doesn’t weep: whisk in that tablespoon of cornmeal or flour. It helps stabilize the custard, preventing it from getting too liquidy after baking. I learned this the hard way after a few “weepy” pie disasters, and it made all the difference. It just thickens it ever so slightly without changing the taste, giving you that perfect, creamy consistency every time.
- Filling and Baking the Southern Pie Recipe:: Roll out your chilled pie crust and carefully fit it into a 9-inch pie plate. Trim and crimp the edges however you like – I usually just do a simple flute. Now, pour your beautiful custard filling into the prepared pie crust. Carefully transfer it to the preheated oven. Bake for about 45-55 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle. Don’t overbake, or it might crack!
- The Hardest Part: Cooling!: Once your Southern Pie Recipe is out of the oven, it’s crucial to let it cool completely on a wire rack. I know, I know, the smell is intoxicating, and you just want to dig in! But letting it cool allows the custard to fully set and firm up. This usually takes a couple of hours. Trust me, patience here will reward you with perfect slices. The final result should look golden brown, smell sweet and custardy, and be perfectly set.
- Prep Time: 25 Minutes
- Cook Time: 50 Minutes
- Category: 68765966b594a79b2fa9d878