Custard or Soft Fillings

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Custard, pumpkin, pecan, and similar pies are made with an uncooked liquid filling containing eggs. The eggs coagulate when the pie is baked, setting the filling.
The greatest difficulty in cooking soft pies is cooking the crust completely yet not overcooking the filling. Start the pie at the bottom of a hot oven (425°–450°F/220°–230°C) for first 10 minutes to set the crust. Then reduce the heat to 325°–350°F (165°–175°C) to cook the filling slowly.
To test for doneness:
  1. Shake the pie very gently. If it is no longer liquid, it is done. The center will still be slightly soft but will continue cooking in its own heat after the pie is removed from the oven.
  2. Insert a thin knife 1 inch (2.5 cm) from the center. It will come out clean if the pie is done.