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Pioneer Woman Egg Custard Pie Recipe

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Pioneer Woman Egg Custard Pie is a classic, silky smooth custard pie featuring a rich blend of eggs, sugar, milk, and warm nutmeg baked to a delicate golden finish in a flaky pie crust. This comforting dessert is perfect for any occasion, delivering creamy texture and subtle spice in every bite.

Ingredients

Pie Crust

  • 1 unbaked pie crust

Custard Filling

  • 1 cup sugar
  • 6 large eggs, brought to room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon nutmeg
  • 3 cups whole milk, brought to room temperature
  • ⅛ teaspoon nutmeg, for garnish

Instructions

  1. Prepare your oven and pie pan: Preheat the oven to 350 degrees Fahrenheit. Lightly coat a 9.5-inch pie pan with nonstick spray to ensure the crust doesn’t stick during baking.
  2. Fit pie crust: Place the unbaked pie crust into the prepared pie pan. Gently press the dough up against the sides and bottom to form a neat and even shell that will hold the custard filling properly.
  3. Mix custard ingredients: In a large mixing bowl, whisk together the sugar, eggs, 2 teaspoons of vanilla extract, and ¼ teaspoon of nutmeg. Continue whisking vigorously for two minutes to combine the ingredients thoroughly and introduce some air for a smoother custard.
  4. Incorporate the milk: Gradually add the whole milk to the egg mixture while whisking continuously. This slow integration helps to prevent curdling. Whisk everything together for an additional three minutes until the mixture is completely smooth and homogeneous.
  5. Fill the pie crust: Carefully pour the smooth custard mixture into the prepared pie shell, filling it just below the rim to prevent any overflow during baking and allow room for slight expansion.
  6. Add nutmeg garnish: Lightly sprinkle ⅛ teaspoon of nutmeg evenly over the surface of the custard. This topping will infuse fragrant warmth as the pie bakes.
  7. Bake the pie: Place the pie in the preheated oven and bake for 75 minutes. The custard should be set with a slight jiggle in the center and a golden top indicating it’s perfectly baked without being overcooked.
  8. Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This rest time is essential to let the custard set fully for clean slicing and a creamy texture upon serving.

Notes

  • Bring eggs and milk to room temperature before mixing to ensure even cooking and a smooth custard texture.
  • Use fresh nutmeg for the best flavor in both the custard and garnish.
  • Do not overbake; the custard should still have a slight jiggle when done to prevent dryness.
  • Chilling the pie after cooling can help the custard firm up for more precise slices.
  • You can serve this pie with whipped cream or fresh berries for added indulgence.

Find it online: https://dishesbydaisy.com/pioneer-woman-egg-custard-pie-recipe/