Name: Old Fashioned Custard Pie with Praline Sauce Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 10 h 45 min
Cuisine: American
Ingredients: 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 (190 g), spooned and leveled; 3/4 cup rolled oats; 1/4 teaspoon salt; 1 tablespoon water; 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, or more to taste; 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 (added last); 1/2 teaspoon vanilla extract (added last); 1 tablespoon coarse sugar for topping

Imagine biting into a silky smooth custard nestled in a perfectly tender oatmeal cookie crust, all drizzled with a rich, nutty praline sauce. That’s exactly what you get with this Old Fashioned Custard Pie with Praline Sauce Recipe — a true classic dessert that brings warmth and comfort to any table, with a little twist I’m excited to share with you.

A round pecan tart with three visible layers sits on a white marbled surface: the bottom crust is golden brown and crumbly, the middle layer is smooth and light tan, and the top layer is made of shiny caramelized pecan nuts that are rich brown with lighter bits mixed in. One slice is removed, showing the clear separation of layers and some crumbs scattered on the white plate beneath. A gold pie server is in the background, and whole pecan nuts are scattered around the plate. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Old Fashioned Custard Pie with Praline Sauce Recipe
Top Tip
How to Serve Old Fashioned Custard Pie with Praline Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Old Fashioned Custard Pie with Praline Sauce Recipe

Why You'll Love This Recipe

There’s something so satisfying about a recipe that feels both nostalgic and fresh, and this custard pie with its praline sauce has earned a special place in my kitchen. It’s one of those desserts that’s as inviting to make as it is to eat, and once you try it, you’ll see why it’s stood the test of time.

Perfectly Textured Crust: The oatmeal cookie crust offers a delightful chewiness and buttery richness that pairs beautifully with the creamy custard.
Creamy, Spiced Custard: A blend of nostalgic spices like nutmeg, cinnamon, and a pinch of cloves give the custard a cozy, comforting depth of flavor.
Decadent Praline Sauce: The homemade pecan praline sauce adds a glossy, nutty sweetness that elevates the whole pie to something truly special.
Great for Any Occasion: Whether it’s a holiday gathering or a casual Sunday treat, this pie feels like a warm hug in every bite.

A close view of a pie on a white marbled surface showing three clear layers: the bottom layer is a crumbly golden crust, the middle is a creamy beige filling, and the top layer is a mix of chopped nuts covered in a shiny brown syrup. The crust edges are thick and browned, holding all the layers together tightly. Some crumbs are scattered around the pie, emphasizing the crumbly crust texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Old Fashioned Custard Pie with Praline Sauce Recipe plays a role in building layers of texture and flavor. From the oats in the crust for chewiness to the subtle warming spices in the custard, these components come together like a well-choreographed dance — and yes, the praline sauce seals the deal with just the right punch of sweetness.

Flat lay of a small white ceramic bowl of unsalted butter softened, a small white ceramic bowl of light brown sugar, one large whole brown egg, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of rolled oats, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of water, four large whole brown eggs, a small white ceramic bowl of heavy cream, a small white ceramic bowl of whole milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cloves, a small white ceramic bowl of coarse sugar, a small white ceramic bowl of finely chopped pecans, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Provides richness and tenderness in the crust, and controls salt levels better than salted butter would.
Light Brown Sugar: Adds a subtle molasses note and moisture to the crust and sauce for depth of flavor.
Egg Yolks and Whole Eggs: The structure builders for the custard, creating that creamy, just-set texture.
Vanilla Extract or Bean Paste: Vanilla enriches the custard’s flavor, making it warm and inviting.
Rolled Oats: Give the crust a unique, slightly chewy texture that balances the smooth custard perfectly.
Heavy Cream and Whole Milk: A deliciously creamy base for the custard, blending richness and silkiness effortlessly.
Nutmeg, Cinnamon, Cloves, and Salt: Ground spices and salt enhance the custard’s complexity and balance sweetness.
Pecans: Finely chopped for the praline sauce, bringing in that signature crunch and nuttiness.
Dark Corn Syrup: Helps hold the praline sauce together with its sticky texture and deep caramel flavor.
Coarse Sugar: Sprinkled on top for a finishing crunch and sparkle that’s so inviting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe depending on the season or who I’m serving it to. It’s sturdy enough to handle little tweaks without losing its soul — so feel free to make it your own.

Variation: When I want a lighter version, I swap half the heavy cream with extra milk, which still delivers creaminess without feeling too rich.
Dietary Tips: For those avoiding gluten, you can try a gluten-free flour mix in the crust — just keep in mind that the texture won’t be quite the same as the original oatmeal cookie base.
Seasonal Twist: I sometimes add a tablespoon of orange zest to the custard to brighten it up during winter holidays; it adds a lovely fresh dimension.

Step-by-Step: How I Make Old Fashioned Custard Pie with Praline Sauce Recipe

Step 1: Create the Perfect Oatmeal Cookie Crust

Start by creaming the unsalted butter with light brown sugar until smooth — this part is key for a tender crust. Then, mix in the egg yolk and vanilla until everything’s combined. Adding the flour, oats, and salt next, mix carefully on low speed; overworking can make your crust tough. The dough should come together with a touch of water, smooth but not sticky. Press it gently in a sprayed 9-inch pie plate, making sure you don’t compact it too much, so it’ll bake evenly and be easy to slice.

Step 2: Par-bake the Crust and Prep Your Custard Base

Bake the crust at 375°F for about 12-15 minutes until it’s just golden. While it bakes, whisk your eggs and egg yolk, then warm the cream and milk gently — not boiling, but heated enough to bring out the creaminess. Temper your eggs by slowly adding some warm milk to avoid scrambling — this trick saved me more than once! Strain the custard mixture into the baked crust to keep it silky smooth, and then reduce the oven temperature.

Step 3: Bake Your Custard Just Right

Bake at 325°F for 40-55 minutes. Don’t rush this step — I check the center with an instant-read thermometer aiming for 175-180°F. The edges should be set but the center slightly jiggly, which is perfect. Remove it when it meets those criteria, then cool the pie completely before chilling it overnight — patience here is your best friend for flawless custard.

Step 4: Whip Up the Irresistible Praline Sauce

While the pie chills, get your praline sauce going! Combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon in a small saucepan and cook until glossy and sticky — keep stirring so it doesn't burn. Add cream and vanilla last for richness, then let it cool just enough to thicken slightly. When you’re ready, spread it lovingly over your pie and sprinkle with coarse sugar for that gorgeous, crunchy finish.

Top Tip

From countless pies baked in my kitchen, I’ve learned a few secrets that make the Old Fashioned Custard Pie with Praline Sauce Recipe really shine, so I’m passing on these little tips that could save you time and keep your pie flawless.

Temperature Matters: Letting your eggs come to room temperature before mixing helps create a smooth custard and prevents shocking the eggs when adding warm milk.
Don’t Overbake: It’s better to take the pie out a bit early if the edges are set but the center jiggles—custard firms as it cools, so patience works wonders.
Press, Don’t Compact: Gently pressing the crust dough into the pie plate helps avoid a dense crust that’s hard to cut through later.
Stir Constantly for Praline: Keep stirring the praline sauce as it cooks to prevent burning and build that perfect silky-smooth texture.

How to Serve Old Fashioned Custard Pie with Praline Sauce Recipe

Garnishes

I usually keep it simple and elegant with a sprinkle of toasted pecans and a little dusting of cinnamon on top. The coarse sugar from the praline sauce offers enough sparkle and crunch, but for extra flair, a dollop of softly whipped cream or a few fresh berries brings brightness and balances the richness beautifully.

Side Dishes

This custard pie pairs perfectly with a cup of freshly brewed coffee or black tea. For a festive meal, I like to serve it alongside simple roasted meats and a crisp green salad to keep the overall menu balanced and not overly sweet.

Creative Ways to Present

For special occasions, I’ve tried layering the pie slices with vanilla ice cream and drizzled praline sauce in individual parfait glasses for an elevated presentation—always a crowd-pleaser. You can also add a wafer or cinnamon stick garnish to the whipped cream for that bakery-style wow factor.

Make Ahead and Storage

Storing Leftovers

After baking, I let my pie cool completely before covering it tightly with plastic wrap pressed right onto the surface. Refrigerate it up to 3 days for best freshness. This pie doesn’t freeze well because the custard texture changes, so I recommend enjoying it fresh or within a few days.

Freezing

I’ve tried freezing leftovers a few times, but honestly, the custard tends to become watery or grainy when thawed. If you want to preserve the pie, consider freezing just the crust or praline sauce separately and assemble fresh when ready to serve.

Reheating

For the best eating experience, I prefer serving this pie chilled or at room temperature, but if you need to reheat a slice, do it gently in a warm (not hot) oven for a few minutes to refresh the custard’s softness without melting the praline topping.

Frequently Asked Questions:

Can I make the oatmeal crust ahead of time?

Absolutely! The crust dough can be made a day ahead and refrigerated, wrapped tightly in plastic. Just take it out a bit before pressing into your pie plate to soften slightly for easier handling.

What if I don’t have vanilla bean paste?

Vanilla bean paste adds a lovely speckled look and deeper vanilla flavor, but pure vanilla extract works perfectly well too and won’t significantly change the outcome of the custard.

Can I skip the praline sauce?

You can, but I highly recommend trying the praline sauce at least once — it really brings a unique, luscious crunch and sweetness that pairs beautifully with the smooth custard.

How do I know when the custard pie is done baking?

Look for these key signs: the center should be slightly jiggly but not liquid, the edges set and looking firm, and an instant-read thermometer should read 175-180°F. Avoid overbaking to keep the custard creamy.

Final Thoughts

This Old Fashioned Custard Pie with Praline Sauce Recipe is one of those timeless desserts I turn to when I want something genuinely comforting yet impressively flavorful. It’s been a joy to perfect for you, and I can’t wait for you to experience that luscious custard, crumbly crust, and sticky praline topping. Give it a try—you’ll quickly find it’s that special pie folks will keep asking you to bring to every dinner and celebration.