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 (190 g) all-purpose flour, 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; Pinch of ground cloves; 1 cup pecans, finely chopped; 1/3 cup packed light brown sugar; 2 tablespoons dark corn syrup (may substitute light); 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

There's something wonderfully nostalgic about this dessert—the silky texture, warm spices, and buttery crust instantly take me back to comforting afternoons at Grandma’s house. That’s why I’m excited to share my Old Fashioned Custard Pie with Praline Sauce Recipe with you. It’s a timeless treat that’s just as cozy as it sounds.

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

I’ve made plenty of custard pies over the years, but this version stands out because of the oatmeal cookie crust and that dreamy praline sauce. It’s a perfect blend of creamy custard and rich, nutty sweetness that truly feels like a gift for your taste buds.

Homemade Oatmeal Cookie Crust: Adds texture and a subtle sweetness that makes the pie feel extra special and comforting.
Perfectly Spiced Custard Filling: Warm spices like cinnamon, nutmeg, and a hint of cloves make every bite cozy, without overpowering the custard’s delicate flavor.
Decadent Praline Sauce: This sauce takes the pie to the next level with its rich caramel flavor and crunchy pecans—trust me, it’s worth making!
Easy-to-Follow Steps: I break down each step with tips that’ll help you avoid common pitfalls and get a flawless pie every time.

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

The magic behind this Old Fashioned Custard Pie with Praline Sauce Recipe lies in the balance of simple, quality ingredients. Each one plays a role in creating the perfect texture and flavor harmony.

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: Makes the crust rich and tender; room temperature butter blends best with sugar for a smooth dough.
Light Brown Sugar: Adds moisture and a mild caramel flavor, both in the crust and praline sauce.
Egg Yolks and Eggs: Essential for binding the crust and giving custard its creamy, silky texture.
Vanilla Extract or Bean Paste: A key flavor booster that brings warmth and depth to both crust and filling.
All-Purpose Flour: The foundation of the crust, providing structure without toughness.
Rolled Oats: Adds heartiness and slight chewiness to the crust, setting it apart from the usual pie shell.
Heavy Cream and Whole Milk: The rich milk base makes the custard luscious and smooth.
Granulated Sugar: Sweetens the custard perfectly without graininess.
Warm Spices (Nutmeg, Cinnamon, Cloves): Give that classic custard pie flavor that feels like a gentle hug.
Pecans: For praline sauce, they add a satisfying crunch and nutty richness.
Dark Corn Syrup: Helps create that sticky, lovely texture in the praline sauce, though light corn syrup works too.
Coarse Sugar: Sprinkled on top for a pretty, crunchy finish that looks as good as it tastes.

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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

One of my favorite things about this Old Fashioned Custard Pie with Praline Sauce Recipe is how easy it is to adapt. I encourage you to tweak it—whether that’s adjusting spices or swapping out nuts—to suit your taste or occasion.

Variation: I’ve occasionally swapped pecans for toasted walnuts in the praline sauce, which adds a deeper, earthier flavor. Totally delicious if you like a nutty twist!
Dairy-Free Option: For a lighter take, try using coconut milk instead of cream and milk—the texture changes slightly, but it’s still creamy and tasty.
Spice Adjustment: If cloves feel too strong for you, just skip them or reduce to a tiny pinch. I like a subtle warmth without the bite.

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

Step 1: Whipping Up That Cozy Oatmeal Cookie Crust

Start by creaming your butter and brown sugar until the mixture’s smooth and fluffy—this usually takes about 2 minutes with a mixer. The key is to let the ingredients really blend so your crust gets that tender, crumbly texture. After adding the egg yolk and vanilla, I make sure to scrape down the sides of the bowl thoroughly. Then, fold in your flour, oats, and salt slowly to avoid overworking the dough. Press the dough evenly into a 9-inch pie plate, making sure not to pack it too tightly—that way, the crust stays flaky and comes out all in one piece after baking.

Step 2: Preheat and Par-Bake That Crust

Pop your crust in the oven at 375°F (190°C) for 12-15 minutes just until it’s lightly golden—this gives it a head start so it won't be soggy once the custard settles in. I usually let it cool for about 10 minutes on a wire rack before pouring my custard, which helps the filling set nicely inside. Your kitchen will start smelling amazing right about now!

Step 3: Preparing the Silky Custard Filling

Heat the cream and milk gently until you spot tiny bubbles just around the edges—that’s the perfect scalding stage to deepen the custard flavor without cooking the eggs prematurely. Meanwhile, whisk together your eggs, yolk, sugar, vanilla, and spices. Then, temper the eggs by slowly adding warm milk, whisking constantly to avoid curdling. Passing the custard through a fine sieve before pouring into the crust is a little step that makes a big difference—it keeps your filling super smooth and velvety.

Step 4: Baking the Custard to Silky Perfection

Reduce the oven temperature to 325°F (160°C), cover the edges of your crust to prevent burning, and bake for 40-55 minutes. The signs to watch for are a set outer edge with a slight jiggle in the center—don’t worry if the middle looks a bit soft because it firms up as it cools. An instant-read thermometer showing about 175-180°F in the center is a great way to confirm doneness. This part requires a bit of patience but trust me, it’s worth it.

Step 5: Making That Luscious, Sticky Praline Sauce

While the pie cools, the praline sauce comes together quickly. Toast your pecans first if you want extra flavor, then melt them with butter, brown sugar, corn syrup, salt, and cinnamon on medium heat. Keep stirring until it’s thick and glossy before stirring in cream and vanilla. Let it cool a bit before drizzling over the pie to keep the sauce nice and thick, not runny. Then sprinkle your coarse sugar for that gorgeous crackle.

Top Tip

This pie has a few delicate steps that I’ve learned to navigate through experience. Here are some of my favorite tips to make your Old Fashioned Custard Pie with Praline Sauce Recipe shine:

Don’t Overmix the Crust Dough: Mixing too much develops gluten, making the crust tough instead of tender and crumbly.
Temper Eggs Slowly: Adding the hot milk too quickly can scramble your eggs. Take your time, whisk constantly, and pour slowly.
Use a Pie Shield: Protect the crust edges with foil or a pie shield to prevent over-browning and ensure even baking.
Check for Doneness by Jiggle and Temp: Relying on a thermometer and the jiggle test helps perfectly timed baking rather than just guessing by appearance.

How to Serve Old Fashioned Custard Pie with Praline Sauce Recipe

Garnishes

I like to keep it simple with a sprinkle of coarse sugar on top of the praline sauce—it gives a satisfying crunch and a little extra sparkle. A dollop of freshly whipped cream is a must for me; the airy creaminess balances the richness perfectly. For a pretty and flavorful twist, you can add lightly toasted pecan halves as a garnish.

Side Dishes

Since this pie is quite rich, something light on the side works best. I enjoy serving it with a simple fresh fruit salad or a citrus sorbet to cut through the creaminess. A cup of cinnamon-spiced tea or a mellow cup of coffee also pairs beautifully.

Creative Ways to Present

For holiday gatherings, I’ve layered individual custard pie servings in clear glasses topped with praline sauce and whipped cream for a stunning parfait look. It’s a fun way to give everyone their own portion while keeping that rustic charm. You can also drizzle extra praline sauce on the serving plates for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Once your pie has cooled completely, cover it tightly with plastic wrap pressed against the surface to keep that top from drying out or absorbing fridge smells. I usually store leftovers in the fridge for up to 3 days, and it tastes just as good the next day once brought back to room temperature.

Freezing

Freezing custard pie isn’t my go-to because the texture often changes and can get watery upon thawing. If you must freeze, wrap it tightly in plastic and then foil, and thaw slowly in the fridge overnight to minimize moisture loss.

Reheating

For leftovers, I prefer letting slices come to room temperature before serving. If you want it warm, pop a slice in a low oven (about 300°F) for 8-10 minutes just to take the chill off—avoid microwaving, which can make custard rubbery or unevenly heated.

Frequently Asked Questions:

Can I use a store-bought pie crust instead of the oatmeal cookie crust?

Absolutely! While the oatmeal cookie crust adds a unique flavor and texture, a good-quality store-bought crust is a fine shortcut if you’re short on time. Just be sure to par-bake it before adding the custard filling.

How do I know when the custard pie is perfectly baked?

Look for a lightly golden crust edge, a custard that is set around the edges but still slightly jiggles in the center, and an internal temperature of 175-180°F measured with an instant-read thermometer. These signs together mean it’s ready to come out for cooling.

Can I make the praline sauce ahead of time?

Yes! You can make the praline sauce a day in advance and store it in an airtight container in the fridge. Gently warm it before serving to bring back that lovely pourable consistency.

What can I substitute for corn syrup in the praline sauce?

Light corn syrup works just as well. If you want a natural alternative, you can try using honey or maple syrup, but the texture might be a bit looser and the flavor different. Adjust sugar as needed if you do this.

Final Thoughts

This Old Fashioned Custard Pie with Praline Sauce Recipe has become one of my personal go-to desserts whenever I want to create something that feels both special and homey. Whether it's for family dinners or a slow weekend treat with a cup of coffee, it never fails to bring smiles and requests for seconds. Give it a try—you might just find it becoming one of your own favorites too.