Description
This Old Fashioned Custard Pie features a rich oatmeal cookie crust filled with a smooth, spiced custard made from eggs, cream, and warm spices. Finished with an optional homemade praline sauce topped with coarse sugar, this classic dessert is both comforting and elegant, 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 (190 g), 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 (or table salt)
- Pinch of ground cloves, or more to taste
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 (added last)
- 1/2 teaspoon vanilla extract (added last)
- 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 sit at room temperature while preparing the pie crust.
- Mix Ingredients for Crust: In a stand mixer bowl with paddle attachment, cream butter and brown sugar at medium speed until smooth, about 2 minutes. Add egg yolk and vanilla; mix to combine. Scrape down bowl. Add flour, oats, and salt; mix on low speed until just combined, about 1 minute. Add water and mix until dough is smooth, about 1 minute.
- Form Crust: Lightly spray a 9-inch pie plate with nonstick cooking spray or spray with flour. Press dough evenly into bottom and up sides of pan with medium pressure, avoiding over-compacting for easy removal.
- Chill Crust: Refrigerate crust for at least 30 minutes or overnight to set.
- Par-bake Crust: Preheat oven to 375 degrees F. Bake crust without pie weights for 12-15 minutes until lightly golden. If using a quiche pan, bake 8-10 minutes. Cool crust for 10 minutes.
- Prepare Custard: Reduce oven temperature to 325 degrees F. In a saucepan, combine heavy cream and whole milk; warm over medium-low heat until tiny bubbles form around edges, about 2-3 minutes. Remove from heat.
- Whisk Eggs and Sugar: In a medium bowl, whisk eggs and egg yolk until combined. Whisk in sugar, vanilla, nutmeg, cinnamon, sea salt, and ground cloves evenly.
- Temper Eggs: Slowly drizzle one ladleful of the warm milk mixture into the egg mixture, whisking constantly. Repeat gradually until all milk mixture is incorporated.
- Strain Custard: Place a fine mesh sieve over the warm pie crust and pour custard filling through to remove any coagulated egg bits.
- Bake Pie: Cover edges of crust with pie shield or foil to prevent overbrowning. Bake for 40-55 minutes. The pie is done when an instant-read thermometer reads 175-180 degrees F in the center, the outer 1-2 inches are set but the middle jiggles slightly, and a knife inserted comes out clean.
- Cool Pie: Cool pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight to fully set.
- Make Praline Sauce (Optional): In a small saucepan, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Cook over medium heat, stirring constantly until sugar and butter melt into a sticky coating. Stir in heavy cream and vanilla extract; mix well. Cool for 10 minutes.
- Serve: Spread praline sauce over custard pie as desired and sprinkle with coarse sugar just before serving.
Notes
- Let the pie cool completely before covering and refrigerating to prevent condensation and soggy crust.
- Store pie covered with plastic wrap pressed against the surface in the refrigerator for up to 3 days.
- Avoid freezing the pie as it can affect texture and flavor negatively.
- Bring the pie back to room temperature before serving for best taste and creamy consistency.
- You can prepare the crust a day ahead and chill overnight to save time.
- The praline sauce can be made in advance and warmed slightly before topping the pie.
- The custard is perfectly seasoned with warm spices, but adjust nutmeg, cinnamon, or cloves to preference.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 185 mg
