It’s something about a plain, old-fashioned pie that makes it so soothing, so this is another one sung in perfect pitch by the Pioneer Woman Egg Custard Pie. Creamy, sweet-not-too-sweet, and very simple, it’s really quick to prepare with probably all the ingredients in your pantry already. I like cooking this pie when part of me craves something homespun and nostalgic, but without the effort. Perfect for holidays, Sunday dinners, or any time, such as for a cozy dessert.

What is Pioneer Woman Egg Custard Pie?

Pioneer Woman Egg Custard Pie is a very nice, silky dessert made with eggs, sugar, milk, and a nice buttery pie crust. It will bake until just set, giving it a creamy texture almost like flan or crème brûlée- except easier to make. The flavor is mild, eggy, with a hint of vanilla, and just a little bit spiced with nutmeg on top. It has that kind of pie memory, taking me back to the kitchens of my grandmothers.

Ingredients

For the filling:

3 large eggs
¾ cup granulated sugar
2 cups whole milk
1 teaspoon pure vanilla extract
Pinch of salt
¼ teaspoon ground nutmeg (plus more for topping)

For the crust:

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

How to Make Pioneer Woman Egg Custard Pie

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place a prepared pie crust into a 9-inch pie pan, crimping where necessary.
In a large bowl, beat the eggs until well mixed.
To that, they add sugar, milk, vanilla, salt, and nutmeg for a thorough blending with the egg until well-mixed and creamy.
Very slow pouring of the mixture into the pie crust without letting any bubbles form.
Top with a light sprinkling of nutmeg.
Bake until the jiggle in the center is very slight but set, cool to room temperature, and refrigerate until firm enough to slice for at least 2 hours, preferably longer.
If any leftovers exist, cover with plastic wrap and store them in the fridge for no more than 4 days.

Storage Tips

If you have any leftovers, cover with plastic wrap and store in the fridge for up to 4 days.
Freezing is not recommended, as freezing affects the texture of custards.
You may start a day before and refrigerate overnight.

Serving Suggestions

Dust the top with some nutmeg or cinnamon just before serving.
Whipped cream or vanilla ice cream on the side is always a great victory!
Fresh berries give contrast to this treat!

Pro Tips & Variations

This will give a gently rich custard with half-and-half.
Use a graham cracker crust for a twist.
Add a kick of citrus with ½ teaspoon of lemon zest in the filling.
Keep an eye on it; it needs to be pulled out slightly jiggly in the center.

FAQs

1. Can I make it without nutmeg?

Skip it or use cinnamon as a substitute for something different.

2. Is this pie super sweet?

Not really, as it is mildly sweetened. If you prefer, you can cut it down to half a cup.

3. Can I use plant-based milk?

For the best texture, use whole milk, but oat milk works in a pinch; just know that it won’t be super creamy.

4. Is it safe for kids to eat?

Totally, this pie has no spice or alcohol, just wholesome, simple ingredients.

Give It a Try!

The Pioneer Woman Egg Custard Pie is the custard pie for those who have never tasted one before: it is simple, soothing, and always a show-stealer. Go ahead-bake it today so that the fragrance fills your kitchen, like a big warm hug!