Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place the unbaked pie crust into a 9-inch pie pan, pressing it evenly into the bottom and up the sides. Trim any excess dough from the edges.

In a large bowl, whisk together the granulated sugar and eggs until well combined.

Gradually add the whole milk, continuing to whisk until the mixture is smooth.

Stir in the vanilla extract, ground nutmeg, ground cinnamon, and salt, blending until fully incorporated.

Pour the custard filling into the prepared pie crust, smoothing the top with a spatula if needed.

Place the pie in the preheated oven and bake for 45–50 minutes, or until the custard is set and a knife inserted into the centre comes out clean.

Remove the pie from the oven and let it cool to room temperature before refrigerating for at least 2 hours or until thoroughly chilled.

Cut the chilled pie into portions of a dessert wheel and offer it as it is, or garnish it with whipped cream.

Share this unpretentious, rich Pioneer Woman Egg Custard Pie with your loved ones!