Why does the unbaked filling have bits of yellow in it?

It’s pieces of cooked egg. Make sure to strain it in case you cooked any bits of egg.

The pie filling is wobbly but the edges have set and I'm worried it is not cooked.

This is correct! The pie is finished cooking even when the center is still a bit jiggly. Look for the edges to be set at least 2″ in but the center to still wobble. The wobbly filling shouldn't look like it's liquid, but rather thickened liquid that still has movement to it, a bit like jello. It will continue to set up once it comes out of the oven.

The pie filling cracked or bubbled!

You have either overcooked the pie, whisked the filling too much, or possibly had some filling leak underneath the pie crust. As long as the filling isn’t extremely overcooked, the pie will still taste fine. Cover the pie with whipped cream and nobody will know the difference!

The custard is still wobbly after cooling.

The pie was undercooked, unfortunately.

The Ultimate Classic Custard Pie

Classic Custard Pie

Print Recipe

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4.4 from 15 reviews

An absolute classic, this Custard Pie has a silky smooth egg custard filling made from eggs, milk, and cream that is baked up in a buttery sweet crumbly pie crust.

Author: Kelli Avila
Prep Time: 00:20
Cook Time: 01:10
Total Time: 1 hour 30 minutes
Yield: Serves 8
Category: Sweet Pie

Ingredients

For Pie Crust:

1-1/2 cups (180 grams) all-purpose flour
1/4 cup (30 grams) powdered sugar
½ teaspoon salt
1/2 cup (113 grams) unsalted butter
1 large egg

For Custard Filling:

3/4 cup (150 grams) granulated sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolks
1-1/2 cups (340 grams) whole milk
1 cup (227 grams ) heavy cream
2 teaspoons vanilla extract
Freshly grated nutmeg

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Instructions

Add the flour, powdered sugar, and salt to the bowl of a food processor, and pulse until well combined. Add in the butter and pulse 5-7 times, or until the butter is broken down into tiny pebbles.
With the motor running, add in the egg and let the dough process until it forms together into a cohesive ball around the blade, about 1 minute.
Transfer the dough to a work surface dusted with flour.
Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired.
Transfer the dough to the freezer to chill while you preheat the oven.
Preheat the oven to 375 and place a rack on the lower and a rack in the middle part of the oven.
Line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges. Bake for 25 minutes on the lower rack, then remove the parchment and pie weights and bake for an additional 5 minutes, or until the bottom of the pie crust looks dry. Set aside until ready to use.
Lower the heat to 325º.
Whisk together the sugar, salt, eggs and yolks. Add in the milk, cream and vanilla and whisk to combine.
Strain the mixture twice through a fine-mesh strainer, removing any coagulated bits of egg.
Carefully pour the filling into the baked pie shell. Grate about ½ teaspoon nutmeg over the top of the pie.
Bake on the middle rack for 40-45 minutes, or until the custard has set nearly all the way through, with a slight wobble in the middle. The pie should have a temperature of 180ºF.
Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
The pie can be baked up to 1 day ahead of time.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

Recipe adapted from King Arthur Flour

Find it online: https://everydaypie.com/classic-custard-pie/