Baked Custard Filling

Baked custard pie fillings include pumpkin pie, pecan pie, cheesecake, chess pie, and many others. These types of fillings are made with eggs and are fairly liquid before baking. The filling is then baked in the crust, rather than being cooked separately and combined as with cream pies.

Custard pies are typically made with traditional pie pastry or cookie crumb crusts. Custard pies also typically don’t have a topping as part of the pie. Rather, whipped cream is typically offered on the side as an optional accompaniment. Because there is such a wide variety of custard fillings, most varieties are fairly individual, and I don’t typically work from master recipes (that is, with the exception of cheesecake). As a general rule of thumb, it is typically recommended to blind-bake the crust partially before adding your custard filling to finish baking the pie. This will ensure that the bottom of your crust is fully cooked through and will not become soggy.