Looking for a delicious and easy pie recipe? Look no further than this egg custard pie recipe from the Pioneer Woman!
This simple yet delicious dish will be a hit with your family and friends. Whether you’re looking for a sweet treat or something savory, this mouthwatering egg custard pie is necessary. So what are you waiting for?
Try this recipe today and enjoy all of the delicious flavors and textures in one bite!
What is the egg custard pie from Pioneer Woman?
The egg custard pie is a classic recipe passed down through the years. The Pioneer Woman, Ree Drummond, decided to give it a try and see what all the fuss was about. She started with a simple recipe called for eggs, milk, sugar, vanilla extract, and nutmeg.
Ree made a few adjustments to the recipe, including using heavy cream instead of milk and adding a bit of flour to thicken the custard.
The result was a rich and creamy pie perfect for a cold winter’s day. The egg custard pie has become a staple of the Pioneer Woman’s cooking repertoire and will please any crowd. Thanks, Ree!
How long does it take to make this recipe?
This recipe is pretty simple and can be made in about an hour. The majority of the time is spent waiting for the custard to bake, so you can get other things done in the meantime. Once the custard is finished baking, let it cool for a few minutes before slicing and serving.
It’s a difficult recipe?
No, this recipe is not difficult at all. It is very easy to follow and only requires a handful of simple ingredients. The hardest part might be waiting for the custard to bake, but other than that, this recipe is a breeze.
So even if you’re a novice cook, you can still easily whip up this delicious egg custard pie. Whether you’re looking for a simple dessert or a crowd-pleasing treat, this easy recipe will please. So what are you waiting for? Give it a try today!
Egg Custard Pie Pioneer Woman Recipe
- 1 Pie crust (homemade or store-bought)
- 3 Eggs
- 1/2 cup Sugar
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 2 cups Milk
- Preheat the oven to 375 degrees F.
- Whisk together the eggs, sugar, vanilla extract, and salt until smooth in a large bowl.
- Gradually add in the milk while whisking continuously until fully combined.
- Pour the egg custard filling into the pie crust and bake for 30-35 minutes, or until the center is set and a toothpick inserted into the custard comes out clean.
- If desired, serve warm or chilled, topped with whipped cream or vanilla ice cream.
How do I know when the pie is done?
The egg custard pie is done when the center is set and a toothpick inserted into the custard comes out clean. The pie will also start to pull away from the sides of the pan when it is done. If you’re not sure if the pie is done, err on caution and let it cook for a few extra minutes.
Otherwise, you run the risk of overbaking or underbaking the custard and affecting the texture and taste of your pie.
As long as you follow the instructions carefully and keep a close eye on the cooking process, you should be able to tell exactly when the pie is done.
Can I replace some ingredients?
There are a few substitutions that you can make in this recipe if needed. For example, you could use a different type of milk (such as almond milk) in place of cow’s milk. You could also use a different type of sugar, such as brown sugar or coconut sugar.
If you’re looking to make a gluten-free version of this recipe, you can use a pre-made gluten-free pie crust or make your own with a gluten-free flour mixture.
Just make sure to keep the ratios of ingredients the same, as adjusting them too much can affect the texture and flavor of the custard.
Overall, this egg custard pie is highly customizable, so feel free to experiment with different ingredients and cooking methods to find what works best for you. Thanks, Ree!
Tips and tricks for a better recipe
First of all, preheat the oven to 375 degrees F before adding the pie crust to ensure it cooks evenly.
- Use a store-bought or homemade pie crust for this recipe. If using a store-bought crust, pre-bake it according to the package instructions before adding the custard filling.
- Whisk the eggs, sugar, vanilla extract, and salt together until smooth before adding the milk. This will help to prevent any lumps from forming in the custard.
- Gradually add the milk to the egg mixture while whisking continuously. This will help prevent the eggs from cooking and scrambling when they come into contact with the hot milk.
- Bake the egg custard pie for 30-35 minutes, or until the center is set and a toothpick inserted into the custard comes out clean.
- Serve the egg custard pie warm or chilled, and top with whipped cream or vanilla ice cream if desired.
- For a slightly different flavor variation, try using almond extract or lemon extract instead of vanilla extract.
- If you want a richer custard, you can use heavy cream instead of milk.
- To add some texture and flavor to the custard, stir in chopped nuts, chocolate chips, or dried fruit before baking.
- This pie can also be made in individual serving sizes using ramekins. Simply divide the custard evenly among the ramekins and bake for 20-25 minutes, or until set.
- If you find your pie browning too quickly, tent it with some foil to prevent further browning.
- The egg custard can also be made in advance and refrigerated until ready to bake. Simply whisk it again before pouring it into the crust and baking as directed.
Leftover pie can be stored in the refrigerator for up to 3 days.
Finally, this recipe can also be halved or doubled, as needed.
Things to serve with this egg custard pie
- A scoop of vanilla ice cream: The cool and creamy texture of the ice cream pairs perfectly with the warm, custardy filling of the pie.
- A dollop of whipped cream: The light and airy texture of whipped cream perfectly contrast with the dense custard filling.
- A sprinkle of ground cinnamon: The sweet and spicy flavor of cinnamon pairs beautifully with the rich and creamy filling of the pie.
- A drizzle of caramel sauce: The rich sweetness of caramel pairs perfectly with the creamy custard filling and pairs well with a variety of other flavors.
- Fresh berries: The sweetness of the berries pairs well with the custard filling and helps to cut through the richness of the pie.
- A dollop of lemon curd: The tart and tangy flavor of lemon curd is a perfect contrast to the sweet custard filling.
- A drizzle of chocolate sauce: The rich and decadent flavor of chocolate pairs perfectly with the creamy custard filling.
- A sprinkle of toasted nuts: The crunchy texture of the nuts pairs well with the creamy custard filling and adds a nice flavor contrast.
- A dollop of marshmallow fluff: The light and fluffy texture of the marshmallow fluff pairs well with the dense custard filling and helps to balance out the richness of the pie.
- A slice of toasted brioche: The rich and buttery flavor of brioche pairs well with the creamy custard filling.
Can I store this pie?
Yes, you can store egg custard pie in the fridge for up to 3 days. Be sure to cover it tightly with foil or plastic wrap so that it doesn’t dry out. Enjoy!
Things to take care of while storing this recipe
- Store the egg custard pie in an airtight container or a resealable plastic bag in the fridge.
- Avoid storing the pie directly on the shelf of your fridge, as this can cause it to become soggy and limp. Instead, use a plate or flat baking dish to elevate it slightly so that air can circulate.
- If you plan on freezing the egg custard pie, be sure to wrap it tightly in freezer-safe wrap or foil. This will help prevent freezer burn and keep the custard filling from drying out.
- When ready to enjoy, thaw the frozen egg custard pie overnight in the fridge before serving.
- If you have leftovers, eat them within 3 days for optimal freshness.
In conclusion, this egg custard pie recipe is a classic dessert easy to make and highly customizable. With a few simple tips and tricks, you can create a delicious and satisfying pie that everyone will love.
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