Pioneer Woman Egg Custard Pie Recipe
Do you love sweet, creamy desserts? Then this Pioneer Woman Egg Custard Pie Recipe is for you! This classic pie is smooth and delicious.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Oven mitts
Ingredients
- 1 unbaked 9-inch pie crust
- 4 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons butter melted
Instructions
- Set your oven to 350°F (175°C).
- This temperature is perfect for custard.
- Let it heat up completely.
- Place your unbaked pie crust in the dish.
- Press it down gently.
- Crimp the edges nicely.
- Set it aside for now.
- Crack eggs into your mixing bowl.
- Add the sugar to them.
- Whisk until everything blends well.
- The mixture should look light yellow.
- Pour in the milk slowly.
- Add vanilla extract and melted butter.
- Keep whisking as you pour.
- Make sure everything combines smoothly.
- Sprinkle in the salt.
- This balances the sweetness perfectly.
- Mix it in well.
- Carefully pour the custard into your pie crust.
- Fill it almost to the top.
- Leave a tiny bit of space.
- Sprinkle nutmeg over the top.
- This adds a warm, spicy flavor.
- Don't skip this step!
- Place the pie in your preheated oven.
- Bake for 45-50 minutes.
- The center should be slightly jiggly.
- The edges will be set.
- Remove the pie from the oven.
- Let it cool on a wire rack.
- This takes about 2 hours.
- The custard will firm up as it cools.
Notes
- Use room temperature eggs.
- They mix better with other ingredients.
- Strain your custard mixture before pouring.
- This removes any lumps completely.
- Don't overbake the pie filling.
- A little jiggle is good.
- The custard sets as it cools down.
- Cover the crust edges with foil.
- This prevents them from burning.
- Serve your pie slightly chilled.
- It tastes even better cold!