My kids are picky eaters, but they love this pie in every version I make. In the morning, they sneak a slice before school, and in the evening, they ask for it again after dinner. I love watching them light up with a little bite of creamy custard and buttery crust, and it makes me feel like I’m passing down a comforting family tradition. If you’ve ever wanted a dessert that feels like a warm hug from the inside out, Pioneer Woman Egg Custard Pie is it. This classic pie is silky, creamy, and perfectly sweet, with a golden crust that cradles a smooth custard filling.

I love how easy this pie is to make, even if you’re not a seasoned baker. The custard is simple—eggs, sugar, milk, and a hint of vanilla—but the result is incredibly rich and comforting. You don’t need a fancy kitchen gadget or complicated ingredients. What’s really amazing is how it bakes into this perfect golden pie that smells heavenly as it comes out of the oven. Every bite is creamy, lightly sweet, and melts in your mouth.

I have always used a store-bought pie crust when I’m short on time, but you can absolutely make your own if you want a more homemade touch. I use fresh whole milk and real vanilla extract to make the custard richer and smoother. Always whisk the eggs gently and pour the milk slowly to avoid bubbles and make the custard silky.

You can serve this pie chilled or at room temperature, some with a dollop of whipped cream, also with a sprinkle of cinnamon or nutmeg on top for extra warmth. Fresh berries like raspberries or blueberries can add a pop of color and a little tartness to balance the sweetness. A drizzle of caramel or chocolate sauce can also make it a festive dessert for holidays or celebrations.

It’s Perfect For:

• Family gatherings and holiday dinners
• Birthday celebrations as an easy dessert
• Afternoon tea or coffee snacks
• Potlucks or neighborly get-togethers
• Cozy nights at home when you crave comfort food

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, for a warm flavor)
• 2 cups whole milk
• 2 teaspoons vanilla extract

Kitchen Equipment You’ll Need

• 9-inch pie pan
• Medium mixing bowl
• Whisk or fork for blending custard
• Measuring cups and spoons
• Small saucepan (if making optional glaze)
• Oven mitts and cooling rack

How to Make Pioneer Woman Egg Custard Pie

Step 1

Preheat the oven and prepare the crust: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan. Crimp the edges to create a decorative border if desired. To prevent soggy bottoms, you can lightly prick the crust with a fork or pre-bake it for 5–7 minutes until slightly firm.

Step 2

Mix the custard: In a medium bowl, crack the eggs and whisk them until smooth. Gradually add sugar and salt, whisking continuously until fully incorporated. Pour in the milk and vanilla extract, then whisk again until the custard mixture is silky and smooth. If using nutmeg, sprinkle it in and mix gently to distribute evenly.

Step 3

Fill the pie: Slowly pour the custard mixture into the prepared pie crust. Pour carefully to avoid splashing over the edges. The custard should fill the crust nearly to the top but leave a little room to prevent overflowing while baking.

Step 4

Bake the pie: Place the pie on the center rack of the oven. Bake for 45–50 minutes or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. If the crust starts browning too quickly, cover the edges with foil to prevent burning.

Step 5

Cool and set: Remove the pie from the oven and allow it to cool to room temperature. For best results, refrigerate for at least 2 hours before serving so the custard sets completely and slices cleanly.

Step 6

Serve: Slice the pie into wedges and serve chilled or at room temperature. You can top each slice with a dollop of whipped cream, a light sprinkle of cinnamon or nutmeg, or even fresh berries for a bright contrast. This egg custard pie pairs beautifully with a hot cup of coffee or tea, making it a comforting dessert for any occasion.

Tips For Best Pioneer Woman Egg Custard Pie

• Always preheat your oven fully at 350°F (175°C) for even baking.
  A cold oven can make the custard take longer to set and create uneven texture.
  Preheating ensures a golden crust and smooth custard.
• Don’t overwhisk the eggs; mix until just combined.
  Overmixing can create bubbles or a spongy texture.
  Gentle whisking keeps the custard silky.
• Use whole milk for the creamiest custard.
  Low-fat milk works, but it will taste lighter and less rich.
  Whole milk gives the traditional, luxurious flavor.
• Chill the pie before slicing.
  Custard sets better when cold, making slices cleaner.
  Refrigerate for at least 2 hours, or overnight if possible.
• Add nutmeg or cinnamon for warmth.
  A tiny pinch makes the pie smell incredible.
  Optional, but highly recommended for flavor depth.
• Avoid overbaking the pie.
  The center should jiggle slightly when done.
  Carryover cooking will finish the custard.
• Use foil on the crust edges if browning too fast.
  Keeps the edges from burning while the custard sets.
  Easy way to get perfect, golden crust every time.

Optional Ingredients

• Ground nutmeg for warmth
• Ground cinnamon for extra flavor
• A tablespoon of bourbon for richness
• Lemon zest for a fresh twist
• A splash of heavy cream for extra silkiness
• Vanilla bean paste for deeper aroma

How to Serve Pioneer Woman Egg Custard Pie

I like serving this pie chilled straight from the refrigerator because it makes slicing neat and clean, and the custard holds its shape beautifully. A cold slice keeps the creamy texture smooth and luxurious, while the buttery crust remains firm. I usually add a dollop of freshly whipped cream on top, and sometimes I sprinkle a pinch of cinnamon or nutmeg for a warm, inviting aroma.

I also enjoy serving it at room temperature, which softens the custard slightly for a more indulgent bite. Sometimes I pair a slice with fresh berries like raspberries, blueberries, or sliced strawberries. The tartness of the berries balances the sweetness of the custard perfectly, and it adds a pop of color that makes the dessert feel extra special.

I love serving it at family gatherings or casual get-togethers because it’s simple yet elegant. A little drizzle of caramel or chocolate sauce on the plate can make each slice feel festive, and pairing it with coffee, tea, or a cold glass of milk makes it a complete dessert experience. I often make extra because everyone asks for seconds, and it’s fun to watch guests enjoy the creamy, comforting flavors with smiles on their faces.

Is Pioneer Woman Egg Custard Pie Healthy?

While this pie is delicious and comforting, it’s definitely a dessert treat rather than a health food. Made with eggs, milk, and sugar, it’s rich in protein and calcium but high in sugar and calories.

That said, enjoying a slice occasionally as part of a balanced diet is perfectly fine. You can make small adjustments, like using lower-fat milk or reducing sugar slightly, but it’s meant to be an indulgent, classic dessert.

Variations and Substitutions

• Chocolate Custard Pie: Add 1/4 cup cocoa powder to the custard for a rich chocolate version.
  Pour into the crust and bake as usual for a creamy chocolate treat.
  Sprinkle with chocolate shavings before serving for decoration.
• Coconut Custard Pie: Add 1/2 cup shredded coconut to the custard mixture.
  Top with toasted coconut after baking for a nutty crunch.
  Perfect for a tropical twist on the classic.
• Pumpkin Custard Pie: Mix 1/2 cup canned pumpkin into the custard.
  Add cinnamon, ginger, and nutmeg for a fall-inspired dessert.
  Bake as usual for a festive holiday pie.
• Maple Custard Pie: Substitute 1/4 cup sugar with pure maple syrup.
  It gives a warm, earthy sweetness to the pie.
  Pair with whipped cream for an autumn feel.
• Lemon Custard Pie: Add 2 tablespoons fresh lemon juice and zest.
  Creates a bright, tangy flavor balancing the sweetness.
  Serve chilled with fresh berries for summer.
• Bourbon Vanilla Custard Pie: Add 1 tablespoon bourbon to the custard.
  Enhances the flavor depth for adult gatherings.
  Serve with whipped cream for a sophisticated dessert.
• Almond Custard Pie: Add 1 teaspoon almond extract to the custard.
  Garnish with sliced toasted almonds on top.
  Delicious for almond lovers who want a nutty twist.
• Sugar-Free Custard Pie: Use a sugar substitute like stevia or erythritol.
  Reduces sugar content while maintaining flavor.
  Ideal for those who are watching sugar intake.

How to Store, How to Reheat

Store the pie in the refrigerator covered with plastic wrap or in an airtight container.
It will keep well for 3–4 days, maintaining the creamy custard texture.
Avoid freezing as the custard may separate or become watery when thawed.

To reheat, serve the pie at room temperature. If you prefer it warm, gently place slices in a preheated oven at 300°F (150°C) for 5–7 minutes.
Avoid microwaving for long periods, as this can overcook the custard and make it rubbery.
Enjoying slightly chilled or at room temperature is usually the best way to experience the creamy texture.

Frequently Asked Questions About Pioneer Woman Egg Custard Pie

Can I use a homemade pie crust?
Yes! Homemade crust gives the pie a rich, buttery flavor and flaky texture that pairs beautifully with the creamy custard. Rolling it evenly and fitting it carefully in the 9-inch pie pan ensures perfect baking. A homemade crust also makes the pie feel extra special for family or guests.

Can I use almond milk or low-fat milk?
Yes, you can, but the custard will be slightly lighter and less creamy. Whole milk produces a richer, silkier texture and a more traditional flavor. If using almond or oat milk, try adding a teaspoon of butter for extra richness.

How can I tell if the custard is done?
The edges should be set and firm, while the center will have a slight jiggle when you gently shake the pan. It will continue to set as it cools, so don’t worry if the center seems a little soft. A knife inserted near the center should come out mostly clean but not dry.

Can I make this pie sugar-free?
Yes, you can substitute sugar with a sugar alternative like stevia, erythritol, or monk fruit. Keep in mind that texture may be slightly different, but the custard will still be creamy and delicious. Taste the mixture before baking to adjust sweetness, since sugar alternatives vary in strength.

Pioneer Woman Egg Custard Pie Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Discover the Pioneer Woman Egg Custard Pie recipe! Creamy, silky custard in a buttery crust, perfect for family gatherings, holidays, or cozy desserts. Learn tips, variations, and serving ideas.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)

• 3 large eggs

• 3/4 cup granulated sugar

• 1/4 teaspoon salt

• 1/4 teaspoon ground nutmeg (optional, for a warm flavor)

• 2 cups whole milk

• 2 teaspoons vanilla extract

Directions

• Preheat the oven and prepare the crust: Preheat your oven to 350°F (175°C). Place your unbaked pie crust into a 9-inch pie pan. Crimp the edges to create a decorative border if desired. To prevent soggy bottoms, you can lightly prick the crust with a fork or pre-bake it for 5–7 minutes until slightly firm.
• Mix the custard: In a medium bowl, crack the eggs and whisk them until smooth. Gradually add sugar and salt, whisking continuously until fully incorporated. Pour in the milk and vanilla extract, then whisk again until the custard mixture is silky and smooth. If using nutmeg, sprinkle it in and mix gently to distribute evenly.
• Fill the pie: Slowly pour the custard mixture into the prepared pie crust. Pour carefully to avoid splashing over the edges. The custard should fill the crust nearly to the top but leave a little room to prevent overflowing while baking.
• Bake the pie: Place the pie on the center rack of the oven. Bake for 45–50 minutes or until the custard is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean. If the crust starts browning too quickly, cover the edges with foil to prevent burning.
• Cool and set: Remove the pie from the oven and allow it to cool to room temperature. For best results, refrigerate for at least 2 hours before serving so the custard sets completely and slices cleanly.
• Serve: Slice the pie into wedges and serve chilled or at room temperature. You can top each slice with a dollop of whipped cream, a light sprinkle of cinnamon or nutmeg, or even fresh berries for a bright contrast. This egg custard pie pairs beautifully with a hot cup of coffee or tea, making it a comforting dessert for any occasion.