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Pioneer Woman Egg Custard Pie

You won’t believe the simplicity of this Pioneer Woman Egg Custard Pie recipe. This simple but delicious pie is made with only a few ingredients for the most creamy custard filling mixed with a delicious crust.

I will try to provide all the info needed alongside the main Pioneer Woman Egg Custard Pie recipe in this article in order for you to get the best results.

What is Pioneer Woman Egg Custard Pie?

In general, pies are shortcrust pastry shells filled with any filling you can imagine. The shells are covered with thin pastry dough and baked until the filling is cooked. Interestingly, the different types of custard dishes we see today, which use eggs, were originally made by the ancient Romans.

It turns out these guys were the first recorded to use eggs for pie and tart fillings back in the middle ages. Pioneer Woman Egg Custard Pie is a variation of this ancient recipe. The filling is comparable to that of a delicious flan, but the pastry is flaky and buttery.

Pioneer Woman Egg Custard Pie
Pioneer Woman Egg Custard Pie

Why You’ll Love This Recipe

  • All the ingredients are probably in your kitchen right now
  • It is loved by both children and adults
  • Old-fashioned flavors you know and love
  • It’s very easy to make

Ingredients That You’ll Need:

  • Pie Crust – I know pie crust isn’t everyone’s favorite thing to make. If you’re pressed for time, or want a shortcut, you can use a store-bought frozen crust for this recipe. You will need to thaw the crust according to the packaging instructions, prick the bottom with a fork, and blind bake the pie according to the instructions.
  • Whole Milk – The best filling comes from thick, rich milk. Use fresh, high-quality milk for the best taste.
  • Salted Butter – Salted butter encourages a more balanced result by balancing out sugar.
  • Eggs – Our Pioneer Woman Egg Custard Pie calls for fresh eggs, so please check for bright yellowish-orange yolks.
  • Granulated Sugar – Despite its sweetness, the pie is not overly sweet. With just the right amount of sugar, it boasts just the right level of sweetness.
  • All-Purpose Flour – It creates a structure for the custard. Otherwise, the filling would be runny.
  • Vanilla – Vanilla’s woodsy, floral, and sweet flavor enhances the flavor of this recipe. As a bonus, it makes the kitchen smell divine.
  • Ground Nutmeg – A spice with a distinctive aroma that is both nutty and slightly sweet, nutmeg is an intense spice.

Note: When I’m feeling fancy, I’ll serve a spoonful of whipped cream on top of my Egg Pie. It’s that extra bit of decadence that puts this dessert over the top!

Can I use evaporated milk?

To achieve a smooth and creamy texture, you can substitute Whole Milk for any of the following::

  • Evaporated milk
  • Sweetened condensed milk
  • Half and half
  • Cream

Pro Cooking Tip: While it is not necessary to scald any of these before adding them to the eggs, it is very helpful to warm them at least to room temperature or above before baking.

Why is scalded milk used in some recipes?

Milk was scalded back in the days before pasteurization to help eliminate any nasty bacteria that might have been in it. Despite the fact that today’s milk is pasteurized, scalding milk before baking with it can add some nice touches to your recipes.

Baking with milk can help to add flavor and can be used to incorporate things like vanilla beans, cinnamon, mint leaves, and many other common baking ingredients. Scaling milk will allow butter to melt and yeast to rise in some recipes like homemade bread.

Pioneer Woman Egg Custard Pie
Pioneer Woman Egg Custard Pie

Why does my Pioneer Woman Egg Custard Pie get watery?

The key to avoiding a watery Pioneer Woman Egg Custard Pie is to ensure the pie bakes for the proper amount of time. The pie should jiggle slightly when done baking, and it will firm up as it cools.

Ensure that all ingredients are combined well so that the milk and eggs do not separate. Because nobody likes a watery pie!

How to Make Lard Pie Crust?

Note: This is another way to make a pie crust for your Pioneer Woman Egg Custard Pie, however, feel free to choose between both of the crusts or just use a store-bought one.

If you make homemade pie dough, lard is a great choice because it is healthier (less saturated fat than butter) and gluten-free. Even though lard is rendered pig fat, it actually has no effect on the flavor of baked goods like pie crusts.

Additionally, baking with lard helps pie crust maintain consistency in flavor and texture. Pie crust is flaky like what you can expect from a bakery. The dough is more workable as well.

A lard crust can be made with only a few common ingredients:

  • 1 1/2 cups all-purpose flour (Add extra for dusting the counters)
  • pinch of salt
  • 1/2 cup lard
  • 3-4 tablespoons ice water

Instructions:

  1. Add flour, lard, salt, and 1 tablespoon of ice water as needed to a bowl.
  2. Using floured hands, work the dough until it is soft and not sticky. If time permits, refrigerate the dough for an hour to make it easier to roll out.
  3. Prepare the pie pan for rolling out the pie crust by adding a little extra lard and pinching the edges to make a design.
  4. Brush the crust with egg white.
Pioneer Woman Egg Custard Pie
Pioneer Woman Egg Custard Pie

How To Make Pioneer Woman Egg Custard Pie?

For the Crust:

  1. Add flour, sugar, and salt to a medium-sized bowl and whisk to combine.
  2. Then add your butter cubes to the flour and, using a pastry cutter, cut the butter into the flour mixture until various-sized crumbs appear.
  3. Stir the cold water into the flour until a ball of dough forms. Start with 1/4 cup of water, and add more if needed. Knead the dough quickly to bring it together, and don’t worry if there is any flour left.
  4. Take the dough out of the bowl and round it into a ball. Place the ball tightly covered with plastic wrap in the refrigerator for 45-55 minutes to rest.

For the Filling:

  1. Over medium-low heat, combine milk and butter in a medium pot. Once the butter has melted, allow the mixture to cool to room temperature.
  2. In a medium-sized bowl, whisk together eggs, sugar, flour, vanilla, and nutmeg and set aside. whisk in the milk/butter mixture until smooth.

To Assemble:

  1. Start by preheating the oven to 425 degrees.
  2. After you have removed the dough from the fridge, add a little flour to a working surface or clean the counter and place it on it. Roll out the dough quickly with a rolling pin to about 1/4-1/3 inch thickness and place it on the pie plate.
  3. Bake the crust for 10 minutes after lining it with parchment paper and adding pie weights.
  4. Remove the pie crust from the oven and reduce the heat to 325 degrees.
  5. Then pour your filling into the pie brush the crust with an egg wash (just 1 egg whisked with 1 teaspoon water) and bake for about 45 to 55 minutes or until the pie jiggles slightly.
  6. Sprinkle with additional nutmeg and serve. In case the crust browns too quickly, add foil or a pie shield to prevent it from browning further.

How to serve Pioneer Woman Egg Custard Pie?

Homemade pies are so much better than store-bought and this Pioneer Woman Egg Custard Pie is no exception. Its light texture and yellow color make this pie an ideal summer dessert. Add some whipped cream on top of the pie and some fresh berries as well as a scoop of vanilla ice cream on the side.

Recipe Tips

  • If possible, use freshly grated nutmeg! Freshly grated nutmeg has an undeniably rich aroma and taste.
  • Pour the egg mixture carefully onto the pie crust. Avoid dumping the mixture in, as we do not want splashes or air pockets.
  • It’s important not to overbake! Before removing the pie, look again and move it around. The center of the pie should remain somewhat jiggly.
  • You shouldn’t slice the pie before chilling. I know, it is hard to wait to eat after all this hard work. But, this pie tastes and cuts best once chilled.
Pioneer Woman Egg Custard Pie

FAQ Section

Don’t you have to bake the crust before adding the filling?

Pre-baking the crust is not necessary if you follow my instructions about brushing the pie shell with egg white before baking. This will keep the crust from getting soggy during baking.

How do I know when Pioneer Woman Egg Custard Pie is done?

In order to test if Pioneer Woman Egg Custard Pie is done, gently insert a thin knife into the center. If the knife comes out clean and without liquid clinging to it, the pie is ready. It will firm up slightly as it cools.

Should Pioneer Woman Egg Custard Pie be refrigerated?

Any custard, cream, mousse, or chiffon pie should always be refrigerated. Store any leftover Pioneer Woman Egg Custard Pie in an airtight container or tightly wrapped in plastic wrap. This pie will keep for up to four days if properly stored.

Can you freeze Pioneer Woman Egg Custard Pie?

The Pioneer Woman Egg Custard Pie freezes well, making it a great make-ahead dessert. Simply cool the pie completely, cover with plastic wrap, and freeze for up to 3 months. Defrost the pie before serving, let it come to room temperature, and serve.

Try More Recipes:

Pioneer Woman Egg Custard Pie Nutrition Facts

Amount Per Serving ( 1 Piece – 144g )

  • Calories 282
  • Total Fat 10g
  • Saturated Fat 3.7g
  • Cholesterol 144mg
  • Sodium 194mg
  • Potassium 175mg
  • Total Carbohydrate 39g
  • Dietary Fiber 0.7g
  • Sugars 26g
  • Protein 8.1g
  • Vitamin A 6.6%
  • Vitamin C 1%
  • Calcium 8%
  • Iron 6.9%

Nutrition Facts Source: Source

Pioneer Woman Egg Custard Pie

Difficulty:BeginnerPrep time: 35 minutesCook time:1 hour 5 minutesRest time: 45 minutesTotal time:2 hours 25 minutesServings:8 servingsCalories:282 kcal Best Season:Available

Description

You won’t believe the simplicity of this Pioneer Woman Egg Custard Pie recipe. This simple but delicious pie is made with only a few ingredients for the most creamy custard filling mixed with a delicious crust.

Ingredients

    For the Crust:

  • For the Egg Custard Filling:

Instructions

    For the Crust:

  1. Add flour, sugar, and salt to a medium-sized bowl and whisk to combine.
  2. Then add your butter cubes to the flour and, using a pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
  3. Stir the cold water into the flour until a ball of dough forms. Start with 1/4 cup of water, and add more if needed. Knead the dough quickly to bring it together, and don’t worry if there is any flour left.
  4. Take the dough out of the bowl and round it into a ball. Place the ball tightly covered with plastic wrap in the refrigerator for 45-55 minutes to rest.
  5. For the Filling:

  6. Over medium-low heat, combine milk and butter in a medium pot. Once the butter has melted, allow the mixture to cool to room temperature.
  7. In a medium-sized bowl, whisk together eggs, sugar, flour, vanilla, and nutmeg and set aside. whisk in the milk/butter mixture until smooth.
  8. To Assemble:

  9. Start by preheating the oven to 425 degrees.
  10. After you have removed the dough from the fridge, add a little flour to a working surface or clean the counter and place it on it. Roll out the dough quickly with a rolling pin to about 1/4-1/3 inch thickness and place it on the pie plate.
  11. Bake the crust for 10 minutes after lining it with parchment paper and adding pie weights.
    Remove the pie crust from the oven and reduce the heat to 325 degrees.
  12. Then pour your filling into the pie brush the crust with an egg wash (just 1 egg whisked with 1 teaspoon water) and bake for about 45 to 55 minutes or until the pie jiggles slightly.
  13. Sprinkle with additional nutmeg and serve. In case the crust browns too quickly, add foil or a pie shield to prevent it from browning further.

Notes

  • If possible, use freshly grated nutmeg! Freshly grated nutmeg has an undeniably rich aroma and taste.
  • Pour the egg mixture carefully onto the pie crust. Avoid dumping the mixture in, as we do not want splashes or air pockets.
  • It’s important not to overbake! Before removing the pie, look again and move it around. The center of the pie should remain somewhat jiggly.
  • You shouldn’t slice the pie before chilling. I know, it is hard to wait to eat after all this hard work. But, this pie tastes and cuts best once chilled.
Keywords:Pioneer Woman Egg Custard Pie, Egg Custard Pie, custard, egg custard, egg pie, pie recipe, southern, southern recipes
Nutrition Facts

Servings 8


Amount Per Serving
Calories 282
% Daily Value *
Total Fat 10g16%
Saturated Fat 3.7g19%
Cholesterol 144mg48%
Sodium 194mg9%
Potassium 175mg5%
Total Carbohydrate 39g13%
Dietary Fiber 0.7g3%
Sugars 26g
Protein 8.1g17%

Vitamin A 6.6%
Vitamin C 1%
Calcium 8%
Iron 6.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Erma Ellis

Friday 18th of November 2022

When cooking the egg custard pie I cook the crust before I put the filling in I do not put any flour in mine at all in fact I use buttermilk many times and I put after the crust is cooked, some cornmeal on top of the crust before I pour the filling in and it brings it to the top and makes a crunchy good topping. I use lemon flavoring many times and the kids love it with the buttermilk but mine has always been just perfect when I take it out of the oven and I've been cooking it for like 40 years. This is a good recipe but I would have to add my cornmeal to it and no flour. I enjoy your recipes and watching your show on Saturday mornings.