Classic Southern Custard Pie

# What You’ll Need:

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

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)

01 - Set the oven to 350°F and prepare for baking.

02 - Place the unbaked 9-inch pie crust into a pie dish and crimp the edges neatly.

03 - In a large bowl, combine sugar, melted butter, eggs, cornmeal, flour, and salt. Whisk until smooth.

04 - Add whole milk, vanilla extract, and optional vinegar to the mixture. Whisk until silky and fully combined.

05 - Pour the filling evenly into the prepared pie crust.

06 - Bake for 45 to 50 minutes, until the center is set and the top is golden brown. The filling will puff slightly and settle as it cools.

07 - Remove from oven and allow the pie to cool completely on a wire rack prior to slicing.

01 -

It comes together in minutes with ingredients you probably already have, then does all the work while your oven does the heavy lifting.
That crispy-sugary top gives way to a silky custard interior that feels elegant without any fuss.
One pie feeds a crowd, and somehow it tastes even better the next day when the flavors settle and deepen.

02 -

Don't bake it past when the center is just set or you'll end up with a slightly grainy filling instead of that silky custard you're after.
Cooling completely before slicing sounds tedious but makes the difference between neat slices and a filling that slides everywhere.

03 -

If you want to get fancy, a tiny pinch of nutmeg or some lemon zest stirred into the filling will make people ask what's different about your version.
Letting the butter cool before mixing prevents the eggs from starting to cook and means your filling stays silky and smooth all the way through.