Name: 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, spooned and leveled (190 g); 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, plus more to taste; 2 tablespoons heavy cream (added last); 1/2 teaspoon vanilla extract (added last); 1 tablespoon coarse sugar for topping

There’s something wonderfully nostalgic and comforting about a classic custard pie, especially when you add a rich, homemade praline sauce on top. This Custard Pie with Praline Sauce Recipe has become one of my go-to desserts for sharing with friends because it’s both elegant and surprisingly simple to make — plus, that sauce takes it to a whole new level of deliciousness.

The image shows a pecan pie on a white plate with a slice removed to reveal its layers. The bottom layer is a golden crispy crust, followed by a smooth, light brown filling in the middle. On top, there is a thick layer of glossy pecans covered with syrup, giving a rich texture to the pie’s surface. The crust has a slightly rough edge, and crumbs are scattered on the plate around the pie. The setting includes a white marbled surface and some whole pecans nearby, with a metal pie server in the background. 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 Custard Pie with Praline Sauce Recipe
Top Tip
How to Serve Custard Pie with Praline Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Custard Pie with Praline Sauce Recipe

Why You'll Love This Recipe

I remember the first time I made this Custard Pie with Praline Sauce Recipe for a family gathering — it was a total hit, and everyone kept asking for seconds. What makes it stand out is the perfect balance between a silky custard, a crumbly oatmeal cookie crust, and that nutty, caramel-rich praline sauce. Plus, it’s a dessert that feels special without needing hours of fuss in the kitchen.

Classic Comfort: The custard filling is smooth and luscious, evoking those warm, timeless dessert vibes we all love.
Unique Crust: An oatmeal cookie crust adds a rustic, chewy texture that’s a wonderful twist on the usual graham cracker or pastry options.
Praline Sauce Bonus: That optional sauce is a total game-changer — it’s sweet, nutty, and just the right touch of decadence you can drizzle right before serving.
Make-Ahead Friendly: You can prep the crust and custard in advance, so it’s perfect for parties or holiday dinners when you want stress-free dessert.

A close-up of a pie showing three layers: the bottom layer is a light brown, crumbly crust; the middle layer is a smooth, creamy, pale yellow filling; the top layer is a glossy, rich brown caramel with a thick layer of chopped pecans that adds a textured, crunchy look. The pie is sliced, revealing the layers in detail, and it sits on a white marbled surface with some crumbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a role in creating that perfect harmony of flavors and textures. From the butter-rich oat crust to the gentle spices in the custard, each element adds layers of warmth and satisfying depth. When you pick your ingredients, aim for quality—especially the dairy and vanilla—because those details shine through.

Flat lay of a few sprigs of rolled oats scattered beside a small mound of all-purpose flour, a small pile of light brown sugar, two square pats of unsalted butter, four whole brown eggs and one whole egg yolk with clean shells, a small white bowl of heavy cream, a small white bowl of whole milk, a small white bowl of granulated sugar, a small white bowl containing ground nutmeg, ground cinnamon, and ground cloves arranged distinctly, a small white bowl of vanilla bean paste, a small white bowl of finely chopped pecans, and a small white bowl with dark corn syrup, all neatly placed on a simple white ceramic surface, arranged with perfect symmetry, vibrant, fresh and natural, 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: Using unsalted butter lets you control the saltiness exactly, bringing out the sweetness beautifully, especially in the crust and praline sauce.
Light Brown Sugar: This adds a caramel note and moisture; perfect for both the crust and praline’s rich flavor.
Egg Yolks & Eggs: They’re the backbone of custard’s creamy texture and add richness that’s hard to beat.
Vanilla Bean Paste or Extract: A good vanilla makes a huge difference; I love vanilla bean paste for the little specks of flavor it adds.
Rolled Oats: Adds that hearty texture and a touch of nuttiness to the crust, making it more rustic and satisfying.
Heavy Cream & Whole Milk: This combo balances richness without making the custard overly heavy.
Spices (Nutmeg, Cinnamon, Cloves): Just the right pinch of warm spices gives the custard a gentle cozy aroma, perfect for fall but lovely anytime.
Pecans: Chopped pecans in the praline sauce add crunch and a deep, buttery flavor that’s addictive.
Dark Corn Syrup: Helps the praline sauce develop that classic sticky texture and shine.
Coarse Sugar: Sprinkled on top for an irresistible crunch contrast with the creamy pie and sticky praline glaze.

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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 like to keep the basics true to the original recipe, but the beauty is in how you can tweak it to fit your mood or occasion. Sometimes, I swap the pecans for walnuts in the praline sauce or cut back on the brown sugar for a less sweet finish. Don’t hesitate to play around with spices or even the crust to suit your taste.

Variation: One time, I added a splash of bourbon to the praline sauce — it gave it a smoky warmth that elevated the pie surprisingly well, perfect for adult gatherings.
Seasonal Twist: Adding a dash more cinnamon and a sprinkle of ground ginger in fall makes this feel like an autumn classic.
Dietary Modification: You can swap out the heavy cream for coconut cream and use a nut-based crust if you want to try a dairy-free version—just expect a little texture change.

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

Step 1: Preparing the Perfect Oatmeal Cookie Crust

Start by creaming the butter and light brown sugar in your mixer until it’s smooth and fluffy—this usually takes about two minutes. Then add the egg yolk and vanilla to bring everything together. I find that mixing the flour, oats, and salt in slowly prevents clumping and helps the dough come together evenly. Once you add the water, the dough should feel soft but not sticky.

Press this dough gently but firmly into your pie dish, making sure to spread it evenly along the sides and bottom. Don’t press so hard that it’s packed tightly — you want a bit of air for that delicate crumb. Chilling it for at least 30 minutes helps keep the shape, especially since the oats can make it a bit crumbly before baking.

Step 2: Par-Baking the Crust

Pop the crust into a 375°F oven and bake without weights for about 12 to 15 minutes until it’s just starting to turn golden. If you’re using a quiche pan, check it a bit earlier at 8-10 minutes. This ensures the crust stays crisp once the custard goes in and won’t get soggy. Let it cool for about 10 minutes before adding the filling.

Step 3: Crafting the Silky Custard Filling

While the crust is baking, get your custard ready. Warm the heavy cream and milk on medium-low heat just until tiny bubbles form around the edges—don’t let it boil! Meanwhile, whisk together your eggs, egg yolk, sugar, vanilla, and spices until completely blended. To avoid scrambling the eggs, slowly temper the warm cream mixture into the eggs, whisking constantly throughout. This step guarantees that smooth, silky texture we’re after.

Straining the custard through a fine mesh sieve ensures there are no little cooked bits before pouring it into your par-baked crust.

Step 4: Baking the Pie to Perfection

Lower your oven to 325°F and bake the pie for 40 to 55 minutes. I always start checking at 40 minutes because ovens vary. The best indicators of doneness are a temperature between 175-180°F in the center, the edges set but the middle still slightly jiggly, and — if you insert a knife — it should come out clean (but check the other signs too). Don’t worry if the middle wiggles a bit; it’ll firm up as it cools.

Once out of the oven, cool the pie on a wire rack for a couple of hours, then pop it in the fridge for at least 4 hours or overnight to let those flavors meld perfectly.

Step 5: Making the Irresistible Praline Sauce

This step is the cherry on top — or rather, the sticky, buttery icing on your custard pie. Stir pecans, brown sugar, corn syrup, butter, salt, and cinnamon over medium heat until the mixture thickens into a bubbly, syrupy glaze. Then stir in the heavy cream and vanilla extract for a velvety finish.

Let it cool for 10 minutes before drizzling over the chilled pie. I love sprinkling a tablespoon of coarse sugar on top for that satisfying crunch.

Top Tip

After making this Custard Pie with Praline Sauce Recipe a few times, I’ve learned that a couple of small details really make all the difference between a good pie and a memorable one.

Temper Your Eggs Slowly: Rushing this step can lead to curdled custard. Take your time pouring the cream into the whisked eggs — it’s worth the patience.
Don't Overbake: The wiggle in the center is your friend. The filling continues to set as it cools, so pull it out a bit early to avoid dryness.
Chill Thoroughly: Refrigerating overnight not only firms the custard but intensifies the flavors of the spices and vanilla.
Customize Your Praline: Taste the sauce before topping your pie — sometimes I add a touch more salt or cinnamon depending on the nuts I’m using.

How to Serve Custard Pie with Praline Sauce Recipe

Garnishes

I usually keep things simple with a light sprinkle of freshly ground nutmeg and a few extra pecan halves arranged on top of the praline sauce. It adds a lovely visual appeal and a bit of extra crunch where you want it. Sometimes a dollop of lightly whipped cream or a scoop of vanilla bean ice cream rounds out the plate perfectly.

Side Dishes

This custard pie pairs wonderfully with a cup of strong coffee or a lightly brewed black tea. For brunch gatherings, I love serving it alongside fresh seasonal fruit or a simple fruit compote which complements the richness of the pie without competing with it.

Creative Ways to Present

For special occasions, I’ve layered the pie in mini tart shells topped with individual drizzles of praline sauce — they’re perfect bite-sized treats. Another fun trick is to drizzle some extra praline sauce artistically around the serving plate and scatter chopped pecans for a chef’s touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I always make sure the pie has cooled completely before covering it tightly with plastic wrap pressed directly onto the custard surface. Stored this way, it keeps beautifully in the fridge for up to 3 days. The texture stays smooth, and the flavors actually deepen.

Freezing

I generally avoid freezing this pie because the delicate custard tends to separate and turn watery once thawed. If you must, freeze only the pie crust unbaked or separately make the custard fresh — the praline sauce can freeze well on its own, though!

Reheating

This pie is best enjoyed chilled or at room temperature. If you want to take the chill off, let slices sit out for about 20 minutes before serving. I don’t recommend reheating in the microwave or oven as it can ruin the custard’s texture.

Frequently Asked Questions:

Can I use pie weights when par-baking the crust?

Absolutely! Using pie weights helps prevent the crust from puffing up or shrinking. However, with this oatmeal cookie crust, I find it’s sturdy enough to bake without weights just fine as long as you chill it well beforehand.

What’s the best way to tell when the custard pie is done baking?

Look for the edges to be set and the center to jiggle slightly — it’s okay if the filling isn’t fully firm since it will continue to set while cooling. Using an instant-read thermometer is my favorite trick; aim for 175-180°F in the middle for perfect doneness.

How far in advance can I make the pie and praline sauce?

You can absolutely make the crust and custard pie a day ahead and refrigerate it overnight. The praline sauce is best made the same day or just before serving to keep it glossy and fresh. If you make the sauce earlier, gently rewarm it on the stove with a splash of cream before topping the pie.

Can I substitute the oatmeal cookie crust with a traditional pie dough?

Definitely! While I encourage trying the oatmeal cookie crust because of its unique texture and flavor, a classic butter pie dough crust will also work wonderfully. Just par-bake it as usual and proceed with the custard filling the same way.

Final Thoughts

The first time I shared this Custard Pie with Praline Sauce Recipe, it sparked so many memories of cozy family dinners and holiday treats. It’s a dessert that’s approachable but feels a little fancy thanks to that praline topping — and honestly, isn’t that the best kind? I hope you enjoy making it as much as I do, and that every bite brings a little warmth and sweetness to your table.