Description
This Old Fashioned Custard Pie features a delightful oatmeal cookie crust and a rich, spiced custard filling, finished with an optional praline sauce for an extra layer of sweet, nutty flavor. Perfectly balanced with warm spices and a creamy texture, this pie is a nostalgic dessert that’s perfect for any occasion.
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 (190 g)
- 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 or table 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
- Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl and let them come to room temperature while preparing the pie crust.
- Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and light brown sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla extract and mix to combine, then scrape the bowl well. Add the flour, rolled oats, and salt and mix on low speed until combined, about 1 minute. Add the water and mix just until the dough is smooth, about 1 minute.
- Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray (flour spray is best). Press the dough evenly up the sides and into the bottom of the pan using medium pressure, taking care not to compact it too much.
- Chill: Refrigerate the crust for at least 30 minutes or overnight to firm up.
- Par-bake: Preheat the oven to 375 degrees Fahrenheit. Bake the chilled crust without pie weights for 15 minutes until lightly golden. If using a quiche pan, bake for 10 minutes. Let the crust cool for 10 minutes.
- Prepare Custard: Reduce oven temperature to 325 degrees Fahrenheit. Combine the heavy cream and milk in a medium saucepan and warm over medium-low heat until tiny bubbles form around the edges, about 2 to 3 minutes. Remove from heat.
- Whisk Eggs and Sugar: Whisk eggs and egg yolk in a medium bowl until combined. Add granulated sugar, vanilla bean paste or extract, ground nutmeg, cinnamon, sea salt, and a pinch of ground cloves; whisk until evenly distributed.
- Temper Eggs: Slowly drizzle one ladleful of the warm milk mixture into the egg mixture, whisking constantly. Repeat gradually until all milk is incorporated.
- Strain Custard: Pour the custard filling through a fine mesh sieve over the warm pie crust to remove any coagulated egg bits.
- Bake: Cover the edges of the pie shell with a pie shield or aluminum foil. Bake for 55 minutes, checking at 40 minutes. The pie is done when the center reaches 175-180 degrees Fahrenheit and the outer edges are set but the middle is still jiggly. An inserted knife should come out clean.
- Cool: Cool pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight for best results.
- Prepare Praline Sauce (Optional): In a small saucepan, combine pecans, brown sugar, corn syrup, unsalted butter, sea salt, and ground cinnamon. Cook over medium heat, stirring constantly, until sugar and butter melt into a sticky coating. Stir in heavy cream and vanilla extract until well combined.
- Cool Sauce: Let the praline sauce cool for 10 minutes before using.
- Top Pie: Spread praline sauce over the custard pie as desired and sprinkle with 1 tablespoon coarse sugar just before serving.
Notes
- Let the pie cool completely after baking before covering with plastic wrap. Refrigerate for up to 3 days for optimal freshness.
- Avoid freezing the pie as it can negatively affect texture and flavor.
- Bring the pie to room temperature before serving for best taste and consistency.
- The praline sauce can be prepared ahead and added at any point before serving.
- Using a pie shield or foil around the crust edges prevents overbrowning during custard baking.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
