Description
Old Fashioned Custard Pie features a tender oatmeal cookie crust filled with a creamy, spiced custard. This classic dessert is enhanced by an optional praline sauce made with pecans and brown sugar, adding a delightful crunch and rich flavor. Perfect for special occasions or a comforting treat.
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
- 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
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)
- 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. Let them sit at room temperature while you prepare the pie crust.
- Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and light brown sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla extract, mixing 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 (spray with flour 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 to ensure easy removal after baking.
- Chill: Refrigerate the crust for at least 30 minutes or overnight to set the dough.
- Par-bake: Preheat the oven to 375 degrees F. Bake the crust without pie weights for 15 minutes or until lightly golden. If using a quiche pan, bake for about 10 minutes. Let the crust cool for 10 minutes.
- Prepare Custard Base: Reduce oven temperature to 325 degrees F. In a medium saucepan, combine heavy cream and whole milk; warm over medium-low heat until tiny bubbles form around the edges, about 3 minutes, then remove from heat.
- Whisk Eggs and Sugar: In a medium bowl, whisk the eggs and egg yolk until combined. Add granulated sugar, vanilla bean paste or extract, ground nutmeg, cinnamon, sea salt, and ground cloves; whisk until evenly distributed.
- Temper Eggs: Gradually pour a ladle of the warm milk mixture into the egg mixture while whisking constantly. Repeat slowly until all the milk mixture is incorporated, keeping the eggs from scrambling.
- Strain Custard: Place a fine mesh sieve over the warm pie crust and pour custard filling through it to remove any coagulated egg bits, ensuring a smooth custard.
- Bake: Cover the edges of the pie shell with a pie shield or foil to prevent over-browning. Bake at 325 degrees F for 55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer reads 175 to 180 degrees F in the center, the outer edges are set, and the middle remains slightly jiggly but a knife inserted comes out clean.
- Cool: Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight to fully set the custard.
- Make Praline Sauce (Optional): In a small saucepan, combine chopped 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 combined. Let the sauce cool for 10 minutes before topping the pie.
- Top the Pie: Spread the praline sauce over the custard pie as desired. Sprinkle with coarse sugar for an added crunchy topping. Serve and enjoy.
Notes
- Storage: Let the pie cool completely before covering it with plastic wrap pressed against the surface. Refrigerate for up to 3 days. Avoid freezing to maintain texture and flavor. Bring to room temperature before serving for best taste.
- Servings: The pie yields 8 to 10 servings.
- Praline sauce is optional but highly recommended for extra flavor and texture.
- If you do not have vanilla bean paste, high-quality vanilla extract works well.
- Use a pie shield or foil to protect crust edges from over-browning during baking.
- To ensure smooth custard, always strain the filling before pouring into the crust.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 140 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 160 mg
