Marry Pioneer Woman Custard Pie Recipe is pure, old-school comfort. Silky, eggy, slightly sweet, with a whisper of vanilla and that nutmeg top that smells like your nan’s kitchen in December. It’s the kind of pie you forget about for years… then taste one bite and immediately wonder why you ever stopped making it. Bonus: it uses basic pantry stuff, and the prep is so low-effort it’s borderline suspicious.
Jump to RecipeIngredients Needed
- 1 (9-inch) unbaked pie crust – homemade or store-bought, no shame.
- 4 large eggs – the backbone of the custard.
- ¾ cup sugar – just enough to make it dessert, not cloying.
- ¼ tsp salt – brings out the flavour.
- 1 tsp vanilla extract – real if you can, fake if you must.
- 1 cup heavy cream – richness alert.
- 1½ cups milk – whole milk preferred for texture.
- ¼ tsp ground nutmeg – that nostalgic bakery-shop finish.
How To Make Pioneer Woman Custard Pie
Preheat and Blind Bake:
Set oven to 375°F. Lightly brush your unbaked crust with beaten egg white — helps seal it so the custard doesn’t sog it out. Bake it for 7–8 mins. Let cool for 10.
Mix the Filling:
In a large bowl, whisk together eggs, sugar, salt, vanilla, cream, and milk. It should be smooth, pale, and liquid gold.
Fill and Sprinkle:
Pour the custard mixture into the cooled crust. Sprinkle nutmeg over the top. Don’t go wild — a dusting is perfect.
Bake to Set:
Bake 35–45 minutes. You want the edges firm but the center with a gentle jiggle. If it sloshes, it’s not done. Knife in center should come out clean(ish).
Cool and Chill:
Let it cool fully on a wire rack. Then chill in the fridge for at least 2 hours so it slices nicely and sets completely. It’s better cold, I promise.
Recipe Tips
- Room temp ingredients = no weird curdling.
- Egg white crust trick really helps — don’t skip.
- Don’t overbake — overcooked custard = scrambled sadness.
- Want a twist? Sub cinnamon for nutmeg. Or use both.
How to Store & Reheat
Fridge: Cover tightly and refrigerate for up to 4 days.
Freezer: Wrap slices in plastic wrap + foil. Freeze for up to 3 months.
To Reheat:
- Oven: 350°F, covered with foil for 15–20 minutes.
- Microwave: 30-second bursts on medium power.
Nutrition Facts (Approx. per serving)
Calories: 282
Total Fat: 10g
Saturated Fat: 3.7g
Cholesterol: 144mg
Sodium: 194mg
Potassium: 174.7mg
Carbs: 39g
Fibre: 0.7g
Sugars: 26g
Protein: 8.1g
FAQs
Why is my custard pie watery?
It’s likely underbaked. Bake until the center jiggles slightly, not wildly. It sets more as it cools.
Can I use half-and-half instead of cream + milk?
Yep! Use 2½ cups total for a slightly lighter but still creamy result.
How do I keep the crust from getting soggy?
Blind bake the crust and brush it with egg white before adding filling. Solid barrier.
Can I make this ahead of time?
Absolutely. It’s even better the next day. Chill overnight and slice when ready.
What’s the difference between custard and chess pie?
Custard pie is creamy and smooth. Chess pie uses cornmeal and has a denser, richer texture.
Pioneer Woman Custard Pie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy6
servings15
minutes45
minutes282
kcalA nostalgic custard pie with silky vanilla filling, a touch of nutmeg, and a flaky crust — old-fashioned dessert done right.
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
Directions
- Preheat oven to 375°F. Brush crust with egg white and bake 7–8 mins. Cool.
- Whisk eggs, sugar, salt, vanilla, cream, and milk until smooth.
- Pour into crust. Sprinkle with nutmeg.
- Bake 35–45 mins, until center jiggles slightly.
- Cool on rack, then chill for at least 2 hours before slicing.
Notes
- Use room temp dairy and eggs for smoother custard.
- Knife in center should come out clean when done.
- Pre-baking crust prevents sogginess.
- Delicious with whipped cream or berries.
