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Old Fashioned Custard Pie with Praline Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 29 reviews
  • Author: Claire
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 10 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Old Fashioned Custard Pie features a tender oatmeal cookie crust filled with a creamy, spiced custard. Finished with an optional, highly recommended praline sauce topping, it's a nostalgic dessert perfect for any occasion. The pie is baked to perfection, offering a rich vanilla custard with hints of warm spices, nestled in a buttery, oat-studded crust.

Ingredients

Scale

Oatmeal Cookie Crust

  • 8 tablespoons unsalted butter at room temperature
  • 1/3 cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1 tablespoon water

Custard

  • 4 large eggs
  • 1 large egg yolk
  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla bean paste or extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • Pinch of ground cloves

Praline Sauce (Optional, Highly Recommended)

  • 1 cup pecans, finely chopped
  • 1/3 cup packed light brown sugar
  • 2 tablespoons dark corn syrup (may substitute light corn syrup)
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for topping

Instructions

  1. Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl. Let them sit at room temperature while you prepare the pie crust to ensure even custard cooking.
  2. Mix Ingredients for Crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla, mix to combine, then scrape the bowl. Add the flour, oats, and salt and mix on low speed until combined, about 1 minute. Add the water and mix just until dough is smooth, about 1 minute.
  3. Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray. Press the dough evenly across the bottom and up the sides of the pan using medium pressure without compacting too much.
  4. Chill Crust: Refrigerate the crust for at least 30 minutes or overnight to firm up before baking.
  5. Par-bake Crust: Preheat oven to 375 degrees F. Bake the crust without pie weights for 15 minutes until lightly golden. Let cool for 10 minutes. (If using a quiche pan, bake for 10 minutes.)
  6. Scald Milk and Cream: Reduce oven temperature to 325 degrees F. In a medium saucepan, heat heavy cream and whole milk over medium-low until tiny bubbles form around the edges (2-3 minutes). Remove from heat.
  7. Whisk Eggs and Sugar: In a medium bowl, whisk the 4 eggs and 1 yolk until combined. Whisk in granulated sugar, vanilla, and the spices – nutmeg, cinnamon, sea salt, and cloves – until evenly mixed.
  8. Temper Eggs: Gradually whisk in a ladleful of warm cream and milk mixture into the eggs to temper them. Repeat slowly until all the milk mixture is incorporated, whisking constantly to avoid curdling.
  9. Strain Custard: Pour the custard filling through a fine mesh sieve held over the cooled pie crust to remove any coagulated egg bits.
  10. Bake Custard Pie: Cover pie edges with pie shield or foil. Bake at 325 degrees F for 55 minutes, starting to check at 40 minutes. The pie is done when an instant-read thermometer reads 175-180 degrees F in the center, the edges are set but center jiggles, and a knife inserted comes out clean.
  11. Cool Pie: Cool the pie on a wire rack for 2 hours. Then refrigerate for at least 4 hours or preferably overnight to set completely.
  12. Make Praline Sauce (Optional): In a small saucepan over medium heat, cook pecans, brown sugar, corn syrup, butter, salt, and cinnamon, stirring constantly until melted into a sticky coating. Stir in heavy cream and vanilla extract. Cool for 10 minutes.
  13. Top Pie: Spread praline sauce over cooled custard pie, then sprinkle with 1 tablespoon coarse sugar for a crunchy finish. Serve chilled or at room temperature.

Notes

  • Let the pie cool completely after baking before covering and refrigerating to prevent soggy crust.
  • The pie can be refrigerated up to 3 days, but avoid freezing as it impacts texture and flavor.
  • Bring the pie to room temperature before serving to enhance flavor and consistency.
  • Praline sauce is optional but highly recommended for added sweetness and texture.
  • Using a pie shield or foil prevents overbrowning of crust edges during custard baking.

Nutrition

  • Serving Size: 1 slice
  • Calories: 430 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 28 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 185 mg

Find it online: https://butterybowl.com/old-fashioned-custard-pie-with-praline-sauce-recipe/