Custard Pie problem

[Jafwiz]

When I make my custard pie I always have a problem knowing if it's done. I have tried the knife near the center comes out clean but it is not fully cooked.
I don't want to over bake but I also don't want under. When it first comes out it is not liquid but has some movement and firms up later but no guarantee that is right.
I always have to hope is done.

 

[retired baker]

If it overbakes it will blow up like cheesecake, so as soon as it begins to form a dome its done.

you can also just turn the oven off and leave it in for 15 minutes, it will not overbake as it cools..

 

[Norcalbaker59]

When I make my custard pie I always have a problem knowing if it's done. I have tried the knife near the center comes out clean but it is not fully cooked.
I don't want to over bake but I also don't want under. When it first comes out it is not liquid but has some movement and firms up later but no guarantee that is right.
I always have to hope is done.

Most custard pies need to heat at minimum of 175°F, so aim for 180°F to pull the pie from the oven. If you go 185°F or above the pie is going to be over baked.

 

[Jafwiz]

Most custard pies need to heat at minimum of 175°F, so aim for 180°F to pull the pie from the oven. If you go 185°F or above the pie is going to be over baked.

When checking the temp does it make a difference if it's the middle or halfway and the bottom of the pie?

 

[Norcalbaker59]

When checking the temp does it make a difference if it's the middle or halfway and the bottom of the pie?

Yes, for an accurate reading place the probe in the center of the pie, mid-way down. Baking happens from the sides inward to the center and bottom upward. So sides and bottom bake before the center. That applies to anything baked in a pan.