Pioneer Woman Custard Pie

Pioneer Woman Custard Pie is a smooth, creamy dessert with hints of vanilla and a dusting of nutmeg in a buttery, flaky crust. This nostalgic favorite is made with pantry staples and ready in about an hour. Whether served warm or chilled, it’s comfort food at its best—simple, satisfying, and always welcome at the table.

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Why You’ll Love This Custard Pie Recipe

Velvety-Smooth Texture: Eggs, cream, and milk blend into a silky custard that melts in your mouth.
Old-Fashioned Flavor: Subtle vanilla and nutmeg bring cozy, timeless charm to every bite.
Foolproof & Fuss-Free: Made with everyday ingredients and straightforward steps—no fancy equipment needed.
Serve It Your Way: Tastes amazing warm with whipped cream or chilled straight from the fridge.

Custard Pie Ingredients

1 (9-inch) unbaked pie crust
4 large eggs
¾ cup sugar
¼ tsp salt
1 tsp vanilla extract
1 cup heavy cream
1½ cups milk
¼ tsp ground nutmeg

How to Make Pioneer Woman Custard Pie

Cool & Chill: Cool on a wire rack. Refrigerate for at least 2 hours before slicing.
Preheat Oven: Set oven to 375°F.
Blind Bake Crust: Separate the egg whites and yolks. Brush the crust with a little beaten egg white and bake it for 7–8 minutes. Let cool for 10 minutes.
Mix Filling: In a large bowl, whisk together sugar, salt, vanilla, cream, milk, the yolks, and remaining eggs until fully combined.
Fill & Bake: Pour the custard mixture into the pre-baked crust. Sprinkle the top with nutmeg.
Bake: Bake for 35–45 minutes, or until a knife inserted in the center comes out clean and the center jiggles just slightly.

Expert Recipe Tips

Brush the crust with egg white before baking to create a moisture barrier and prevent sogginess.
Use room temperature ingredients for a smoother custard blend.
Watch for doneness cues: The center should jiggle slightly but not slosh.
Adjust flavor to taste: Add a pinch of cinnamon or swap nutmeg for a twist.

Recipe Variations

Coconut Custard Pie: Add ½ cup shredded sweetened coconut before baking.
Brûléed Top: After cooling, sprinkle sugar on top and torch for a crackly finish.
Maple Custard Pie: Replace ¼ cup of sugar with maple syrup for depth.
Mini Custard Tarts: Use a muffin tin or tart pans for individual servings.
Nutmeg-Free Version: Omit or substitute with cinnamon or cardamom.

Storage Instructions

In the Fridge: Store leftovers tightly covered in the fridge for up to 4 days.
In the Freezer: Wrap slices in plastic wrap and foil. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Reheating Instructions:

Oven: Reheat slices at 350°F for 15–20 minutes, covered with foil.
Microwave: Warm individual slices in 30-second intervals on medium power.

FAQs

What’s the difference between a custard pie and a chess pie?

Custard pies are creamy and smooth, while chess pies include cornmeal for a slightly firmer texture and richer sweetness.

Why is my custard pie watery?

It may be underbaked or the eggs weren’t fully set. Make sure to bake until the center is mostly set with a slight jiggle.

How do I keep the bottom crust from going soggy?

Brush with egg white and pre-bake the crust to seal it before adding the custard filling.

Should custard pie jiggle when done?

Yes—a slight jiggle in the center means it’s perfectly baked. It will finish setting as it cools.

Can I use half-and-half instead of cream and milk

Absolutely—just use the same total volume (2½ cups) for a slightly lighter texture.

Can I make custard pie ahead of time?

Yes, it’s perfect for making the night before. Store in the fridge and slice when ready to serve.

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