I’m excited to share a recipe that’s a true classic: Pioneer Woman’s Egg Custard Pie. This pie is known for its smooth, creamy filling, lightly flavored with vanilla and nutmeg, all nestled in a buttery, flaky crust. Perfect for any occasion, this egg custard pie is simple to make and brings a touch of nostalgia to the table. Let’s get started!
What is Pioneer Woman Egg Custard Pie?
Pioneer Woman’s Egg Custard Pie is a traditional dessert made with a rich, creamy custard filling that’s baked in a pie crust until set. The custard is made from simple ingredients like eggs, sugar, milk, and vanilla, with a hint of nutmeg for warmth. The result is a silky, slightly sweet pie that’s both comforting and elegant.
Other Pioneer Woman Recipes
- Pioneer Woman Peach Crumble
- Pioneer Woman 7 Up Biscuits
- Pioneer Woman Banana Pudding
- Pioneer Woman White Texas Sheet Cake
Why You Should Try This Recipe
- Classic flavor: The simple, timeless taste of egg custard is always a crowd-pleaser.
- Easy to make: With just a few ingredients and straightforward steps, this pie is perfect for any level of baker.
- Versatile: Enjoy it as a dessert on its own or with a dollop of whipped cream or fresh fruit.
- Perfect for any occasion: This pie is great for holidays, family gatherings, or just a cozy night in.
- Pioneer Woman’s touch: A recipe that reflects Ree Drummond’s love for comforting, homemade desserts.
Ingredients Needed to Make Pioneer Woman Egg Custard Pie
To make Pioneer Woman’s Egg Custard Pie, you’ll need the following ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
For the Custard Filling:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus more for sprinkling on top)
- 1/4 teaspoon salt
Equipment
To make Pioneer Woman’s Egg Custard Pie, you’ll need the following equipment:
- 9-inch pie dish: For baking the pie.
- Mixing bowls: These are used to prepare the pie crust and custard filling.
- Pastry cutter or food processor: For making the pie crust.
- Whisk: For mixing the custard filling.
- Rolling pin: For rolling out the pie dough.
- Pie weights or dried beans: For blind baking the crust.
- Measuring cups and spoons: To measure out the ingredients accurately.
Instructions to Make Pioneer Woman Egg Custard Pie
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Make the pie crust: In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming any excess and crimping the edges. Prick the bottom of the crust with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Reduce the oven temperature to 350°F (175°C).
- Prepare the custard filling: In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, nutmeg, and salt until smooth and well combined.
- Assemble the pie: Pour the custard filling into the pre-baked pie crust. Sprinkle a little extra nutmeg on top for garnish.
- Bake the pie: Bake in the preheated oven for 40-45 minutes, or until the custard is set and a knife inserted into the center comes out clean. The custard should still have a slight wobble in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. Serve as is, or with a dollop of whipped cream or fresh berries if desired.
What Goes Well With Pioneer Woman Egg Custard Pie
- Whipped cream: A light, airy topping that complements the creamy custard.
- Fresh berries: Serve with strawberries, raspberries, or blueberries for a burst of color and flavor.
- Caramel sauce: Drizzle with caramel sauce for an extra touch of sweetness.
- Cinnamon: Sprinkle a bit of ground cinnamon on top for added warmth and spice.
- Coffee or tea: The mild sweetness of the pie pairs beautifully with a cup of coffee or tea.
Essential Tips for Perfecting Pioneer Woman Egg Custard Pie
- Use room temperature ingredients: Bring the eggs and milk to room temperature before mixing for a smoother custard.
- Don’t overbake: The custard should be set, but it still has a slight jiggle in the center when you remove it from the oven.
- Blind bake the crust: Blind baking the crust ensures that it stays crisp and doesn’t become soggy from the custard filling.
- Cool completely: Allow the pie to cool completely before slicing to ensure clean, even slices.
- Serve chilled: This pie is delicious when served chilled, straight from the refrigerator.
Variations of Pioneer Woman Egg Custard Pie
- Lemon Custard Pie: Add a tablespoon of lemon zest and a teaspoon of lemon juice to the custard filling for a citrusy twist.
- Coconut Custard Pie: Stir in 1/2 cup of shredded coconut to the custard filling before baking for added texture and flavor.
- Maple Custard Pie: Replace the granulated sugar with maple syrup for a rich, maple-flavored custard.
- Spiced Custard Pie: Add a pinch of ground cinnamon, allspice, or cloves to the custard filling for a spiced version.
- Chocolate Custard Pie: Mix in 1/4 cup of cocoa powder to the custard filling for a chocolatey variation.
Storing Pioneer Woman Egg Custard Pie: Best Practices
- Use an airtight container: Store any leftovers in an airtight container in the refrigerator.
- Refrigerate promptly: Keep the pie chilled to maintain its freshness and prevent the custard from spoiling.
- Use within 3-4 days: For the best taste and quality, consume within a few days.
- Freeze for longer storage: You can freeze the pie for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating Pioneer Woman Egg Custard Pie: Best Practices
- Serve chilled: This pie is best served chilled, straight from the refrigerator.
- Microwave reheating: If you prefer it warm, microwave individual slices on a microwave-safe plate for 15-20 seconds.
- Oven reheating: Warm the pie in a 300°F (150°C) oven for 10-15 minutes, if desired.
Nutrition Value (per serving):
- Calories: 280 kcal
- Fat: 15g
- Carbohydrates: 32g
- Protein: 5g
- Sodium: 220mg
- Sugar: 20g
How Can I Make Pioneer Woman Egg Custard Pie Healthier?
To make Pioneer Woman’s Egg Custard Pie healthier, consider these simple adjustments:
- Use a whole wheat crust: Substitute whole wheat flour for the all-purpose flour in the crust for added fiber.
- Reduce the sugar: Cut back on the sugar in the custard filling or use a natural sweetener like honey or maple syrup.
- Use low-fat milk: Replace the whole milk with low-fat or almond milk to reduce the fat content.
- Add fruit: Serve the pie with fresh fruit or mix fruit into the custard for added nutrients.
- Use egg whites: Replace some of the whole eggs with egg whites to lower cholesterol.
FAQs
Can I make Pioneer Woman’s Egg Custard Pie ahead of time?
Yes, this pie can be made a day in advance. After baking, let it cool completely, then cover and refrigerate until ready to serve. It’s a great make-ahead dessert for holidays or special occasions.
Can I freeze Pioneer Woman’s Egg Custard Pie?
Yes, you can freeze this pie. After baking and cooling, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
What’s the best way to prevent the crust from becoming soggy?
Blind baking the crust before adding the custard filling is key to preventing a soggy crust. Ensure the crust is fully baked before pouring it into the custard.
How do I know when the custard is fully baked?
The custard is done when it’s set around the edges but still has a slight wobble in the center. A knife inserted into the center should come out clean or with a few moist crumbs.
Final Words
Pioneer Woman’s Egg Custard Pie is a classic dessert that’s both simple and elegant. With its smooth, creamy filling and buttery, flaky crust, this pie is sure to become a favorite in your home. Whether you’re serving it for a special occasion or just treating yourself to a slice of comfort, this recipe is easy to follow and delivers delicious results every time. Enjoy the rich, comforting flavors with every bite!
Other Yummy Recipes:
- Trisha Yearwood Peach Cobbler
- Pioneer Woman Chocolate Chip Bars
- Pioneer Woman Blackberry Cobbler With Pie Crust
- Pioneer Woman Blackberry Pie
Pioneer Woman Egg Custard Pie
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Pioneer Woman’s Egg Custard Pie is a traditional dessert made with a rich, creamy custard filling that’s baked in a pie crust until set. The custard is made from simple ingredients like eggs, sugar, milk, and vanilla, with a hint of nutmeg for warmth. The result is a silky, slightly sweet pie that’s both comforting and elegant.
Ingredients
- For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
- For the Custard Filling:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (plus more for sprinkling on top)
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Make the pie crust: In a mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out the crust: On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish, trimming any excess and crimping the edges. Prick the bottom of the crust with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Reduce the oven temperature to 350°F (175°C).
- Prepare the custard filling: In a mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, nutmeg, and salt until smooth and well combined.
- Assemble the pie: Pour the custard filling into the pre-baked pie crust. Sprinkle a little extra nutmeg on top for garnish.
- Bake the pie: Bake in the preheated oven for 40-45 minutes, or until the custard is set and a knife inserted into the center comes out clean. The custard should still have a slight wobble in the center.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing. Serve as is, or with a dollop of whipped cream or fresh berries if desired.
