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Pioneer Woman’s Egg Custard Pie

Pioneer Woman’s Egg Custard Pie

Erin Table for Seven
You won’t believe the simplicity of Pioneer Woman’s Egg Custard Pie recipe. This simple but delicious pie is made with only a few ingredients and it has the most creamy custard filling and deliciously flaky crust.
4 from 1 vote
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8
Calories 371 kcal

Ingredients
  

For the Crust:

  • 1 ¼ cup all-purpose flour
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup very cold unsalted butter cut into cubes
  • ¼ to ⅓ cup cold water

For the Egg Custard Filling:

  • 1 cup whole milk at room temperature
  • 4 tablespoons salted butter
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • 1 ½ tablespoons all-purpose flour for thickening
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg plus more for garnish

Instructions
 

For the Crust:

  • Add the flour, sugar, and salt to a medium-sized bowl and whisk to combine.
  • Add the butter cubes to the flour and, using a pastry cutter, cut the butter into the flour mixture until it is crumbly.
  • 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.
  • Take the dough out of the bowl and shape it into a ball. Wrap the dough with plastic wrap and refrigerate it for 45 to 55 minutes.

For the Filling:

  • Combine the milk and butter in a medium pot set over medium-low heat. Once the butter has melted, allow the mixture to cool to room temperature.
  • In a medium-sized bowl, whisk the eggs with the sugar, flour, vanilla, and nutmeg and set aside. Whisk in the milk/butter mixture until smooth.

To Assemble:

  • Preheat the oven to 425 degrees Fahrenheit.
  • 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 to about 1/4 to 1/3-inch thickness and arrange it in a pie plate.
  • Line the crust with parchment paper and place pie weights on top. Bake for 10 minutes.
  • Pour the filling into the pie crust. Brush the crust with an egg wash (1 egg whisked with 1 teaspoon water) and bake for about 45 to 55 minutes or until the pie jiggles slightly. In case the crust browns too quickly, add foil or a pie shield to prevent it from browning further.
  • Sprinkle with additional nutmeg and serve.

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 to eliminate the chance of splashes or air pockets.
  • It’s important not to overbake the pie! Before removing the pie, gently shake the pan to determine if it is baked correctly. The center of the pie should be somewhat jiggly when baked.
  • 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.

Nutrition

Calories: 371kcalCarbohydrates: 43gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 318mgPotassium: 98mgFiber: 1gSugar: 27gVitamin A: 668IUVitamin C: 0.001mgCalcium: 56mgIron: 1mg
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