Egg custard pie is a traditional Southern dessert. It is made by combining eggs, sugar, flour, and milk in a pot over low heat. The egg custard pie can be found in many countries around the world. The British version has a layer of strawberry jam between the crust and the filling, while the American version has a layer of chocolate ganache. This dessert has a custard-like consistency and it’s usually baked in a pie crust. It’s usually served cold or at room temperature.
Today I’m going to share with you a Pioneer Woman Egg Custard Pie that is extremely delicious. It’s a dessert that is sweet and light on the palate, yet savoury and filling at the same time. A perfect combination of eggy goodness and custard, it’s a true classic. It’s also one of my favorite American recipes because I can eat it almost every night. This recipe has been passed down for generations and it is known for its rich custard filling and flaky crust.
Pioneer Woman Egg Custard Pie is a nice dessert that can serve as an elegant party dessert or a nice breakfast treat. It’s easy to toss together and you can use fresh or frozen egg yolks, fresh or store-bought vanilla and almond milk, canned pumpkin or eggs. The custard filling consists of a base of egg yolks and a sweet and creamy custard base, with the addition of a sugar-flour crust.
How To Make Pioneer Woman Egg Custard Pie
This is a simple recipe for Pioneer Woman Egg Custard Pie. It is a comforting dessert that can satisfy all of your sweet tooth cravings. It is a classic dish that uses eggs, vanilla extract, granulated sugar, and all-purpose flour as the main ingredients. This is a very easy recipe to make, and it can be prepared in about 1 hour. This dish can be served either warm or cold. The pie is also incredibly easy to put together and great for using leftovers from the previous night’s dinner. Give it a try today!
Ingredients
For The Crust
- all-purpose flour, 1 1/4 cup
- granulated sugar, 1 teaspoon
- Salt, 1/2 teaspoon
- unsalted butter (very cold), 1/2 cup
- cold water, 1/4 cup
For The Filling
- whole milk, 1 cup
- salted butter, 4 tablespoon
- 3 large eggs
- granulated sugar, 1 cup
- all-purpose flour, 1 1/2 tablespoon
- vanilla extract, 1 1/2 teaspoon
- ground nutmeg, 1/4 teaspoon
Step By Step Instructions To Make Pioneer Woman Egg Custard Pie
For The Crust
Step 1
In a medium bowl, combine the flour, sugar, and salt.
Step 2
Combine the butter with the flour and, using a pastry cutter, cut the butter into the flour mixture until a variety of crumbs appear.
Step 3
Stir the flour and water together until the dough ball forms. Add more water if necessary.
Step 4
Be sure to knead the dough quickly to bring it together, and do not worry if there is still some flour left.
Step 5
Roll the dough into a ball after taking it out of the bowl. Wrap the ball tightly in plastic wrap and place it in the refrigerator for 45-55 minutes to rest.
For The Filling
Step 1
Melt the butter and milk in a medium pot over medium-low heat. Cool the mixture to room temperature once the butter has melted.
Step 2
Mix eggs, sugar, flour, nutmeg, vanilla, and vanilla extract in a medium bowl. Fold in the milk/butter mixture until well combined.
To Assemble
Step 1
Preheat the oven to 425 degrees. Remove the dough from the fridge, add a little flour to a working surface or clean the counter and place it there.
Step 2
Put the dough in the pie plate and roll it out quickly with a rolling pin to a thickness of 1/4 to 1/3 inch.
Step 3
Line it with parchment paper and add pie weights. Allow the crust to bake for ten minutes.
Step 4
Take the pie crust out of the oven and reduce the heat to 325 degrees.
Step 5
Pour the egg custard filling into the pie crust, brush the crust with egg wash, and bake for about 45 to 55 minutes until the pie jiggles.
Step 6
Garnish with additional nutmeg before serving. Enjoy!
In Closing
We hope you enjoyed this recipe for Pioneer Woman Egg Custard Pie. This recipe is incredibly easy to make and is great for the whole family. It is a simple dessert that can be served at a dinner party or on a regular weeknight. You will be able to impress your friends and family members with this delicious recipe. If you enjoy this recipe, be sure to check out more of our recipes for your next meal. Thanks for reading, and we hope you enjoy it!
More Amazing Pioneer Woman Recipes
- Pioneer Woman Banana Cream Pie
- Pioneer Woman Coconut Custard Pie
- Pioneer Woman Chicken Dorito Casserole
- Pioneer Woman Crock Pot Mac And Cheese
- Pioneer Woman Bacon Jam Recipe
- Pioneer Woman Sour Cream Pancakes
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman Ham Salad
Pioneer Woman Egg Custard Pie
Ingredients
For The Crust
- 1 1/4 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (very cold)
- 1/4 cup cold water
For The Filling
- 1 cup whole milk
- 4 tablespoon salted butter
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 tablespoon all-purpose flour
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
For The Crust
- In a medium bowl, combine the flour, sugar, and salt.
- Combine the butter with the flour and, using a pastry cutter, cut the butter into the flour mixture until a variety of crumbs appear.
- Stir the flour and water together until the dough ball forms. Add more water if necessary.
- Be sure to knead the dough quickly to bring it together, and do not worry if there is still some flour left.
- Roll the dough into a ball after taking it out of the bowl. Wrap the ball tightly in plastic wrap and place it in the refrigerator for 45-55 minutes to rest.
For The Filling
- Melt the butter and milk in a medium pot over medium-low heat. Cool the mixture to room temperature once the butter has melted.
- Mix eggs, sugar, flour, nutmeg, vanilla, and vanilla extract in a medium bowl. Fold in the milk/butter mixture until well combined.
To Assemble
- Preheat the oven to 425 degrees. Remove the dough from the fridge, add a little flour to a working surface or clean the counter and place it there.
- Put the dough in the pie plate and roll it out quickly with a rolling pin to a thickness of 1/4 to 1/3 inch.
- Line it with parchment paper and add pie weights. Allow the crust to bake for ten minutes.
- Take the pie crust out of the oven and reduce the heat to 325 degrees.
- Pour the egg custard filling into the pie crust, brush the crust with egg wash, and bake for about 45 to 55 minutes until the pie jiggles.
- Garnish with additional nutmeg before serving. Enjoy!
