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Old Fashioned Custard Pie with Praline Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 10 hours 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Old Fashioned Custard Pie features a tender oatmeal cookie crust filled with a rich, spiced custard made from eggs, cream, and milk. Finished optionally with a luscious praline sauce topped with toasted pecans and coarse sugar, this classic dessert offers a vintage taste perfect for family gatherings or holiday celebrations.

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 (190 g) 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
  • 1¼ cups heavy cream
  • 1¼ 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
  • 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 and let them sit at room temperature while you prepare the pie crust.
  2. Mix Ingredients: In a stand mixer bowl 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 extract, mix to combine, then scrape down the sides of the bowl. Add the flour, rolled oats, and salt; mix on low speed until just combined, about 1 minute. Add the water and mix briefly until dough is smooth, about 1 minute.
  3. Form Crust: Lightly spray a 9-inch pie plate with nonstick spray. Press the dough evenly onto the bottom and up the sides of the pan using medium pressure without compacting too much.
  4. Chill: Refrigerate the crust for at least 30 minutes or up to overnight.
  5. Par-bake: Preheat oven to 375 degrees F. Bake the crust without pie weights for 15 minutes until lightly golden. Let cool for 10 minutes.
  6. Reduce Oven Temperature: Lower oven temperature to 325 degrees F for baking the custard.
  7. Scald Milk: Combine heavy cream and whole milk in a saucepan and warm over medium-low heat until small bubbles form around edges, about 2 to 3 minutes. Remove from heat.
  8. Whisk Eggs and Sugar: In a medium bowl, whisk together the eggs and egg yolk until combined. Whisk in granulated sugar, vanilla bean paste, nutmeg, cinnamon, salt, and ground cloves until evenly distributed.
  9. Temper Eggs: Gradually add a ladleful of warm milk mixture into egg mixture while whisking constantly. Repeat slowly until all milk is incorporated.
  10. Strain Custard: Pour custard through a fine mesh sieve over the warm crust to remove any coagulated egg bits.
  11. Bake Custard: Cover pie edges with a pie shield or aluminum foil. Bake for 55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer registers 175 to 180 degrees F, the outer edges are set, and the center jiggles slightly.
  12. Cool: Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight.
  13. 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 mixture. Stir in heavy cream and vanilla extract, mix well, and set aside to cool for 10 minutes.
  14. Top Pie: Spread cooled praline sauce on top of chilled custard pie and sprinkle with coarse sugar before serving.

Notes

  • Storage: Cover the cooled pie with plastic wrap pressed against the surface and refrigerate up to 3 days. Avoid freezing to maintain texture and flavor.
  • Bring the pie to room temperature before serving for best taste and consistency.
  • Use a pie shield or foil to protect crust edges from overbrowning during baking.
  • Chilling the dough overnight improves the crust texture and flavor.
  • Praline sauce can be made ahead and reheated gently before topping.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 180 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 210 mg

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