Description
This Old Fashioned Custard Pie features a buttery oatmeal cookie crust filled with a creamy, spiced custard and optionally topped with a rich praline sauce. Perfectly set with warm spices, this classic dessert is delightful for any occasion and pairs wonderfully with a dollop of whipped cream or fresh fruit.
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, spooned and leveled (190 g)
- 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, plus more to taste
- 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. Let them sit at room temperature while you prepare the pie crust.
- Mix Ingredients for Crust: In the bowl of a stand mixer 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 and mix to combine. Scrape the bowl well. Add flour, rolled oats, and salt and mix on low speed until combined, about 1 minute. Add water and mix just until dough is smooth, about 1 minute.
- Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray or spray with flour. Press the dough evenly into the bottom and up the sides of the pan using medium pressure. Avoid compacting too much to allow easy removal.
- Chill Crust: Refrigerate the crust for at least 30 minutes or overnight to set.
- Par-bake Crust: Preheat oven to 375 degrees F. Bake the chilled crust without pie weights for 12-15 minutes, or until lightly golden. If using a quiche pan, bake for 8-10 minutes. Remove from oven and let cool for 10 minutes.
- Prepare Custard Filling: Reduce oven temperature to 325 degrees F. In a saucepan, combine heavy cream and whole milk and 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 the four eggs and one egg yolk until combined. Add granulated sugar, vanilla bean paste, ground nutmeg, cinnamon, sea salt, and ground cloves; whisk until evenly distributed.
- Temper Eggs: Slowly drizzle one ladleful of warm milk mixture into the egg mixture while whisking constantly. Repeat gradually until all milk is incorporated to prevent curdling.
- Strain Custard: Pour custard filling through a fine mesh sieve directly over the par-baked crust to remove any coagulated egg bits.
- Bake Custard Pie: Cover edges of pie shell with a pie shield or lightly wrap with aluminum foil. Bake at 325 degrees F for 40-55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer inserted in center reaches 175-180 degrees F, the outer edges are set but the center jiggles slightly, and a knife inserted in center comes out clean.
- Cool the Pie: Cool pie on wire rack for 2 hours, then refrigerate at least 4 hours or overnight for best results.
- Make Praline Sauce (Optional): In a small saucepan, combine chopped 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, then cool for 10 minutes.
- Top Pie: Spread praline sauce over chilled custard pie as desired. Sprinkle with one tablespoon coarse sugar before serving.
Notes
- Storage: After cooling, cover pie with plastic wrap pressed against the surface and refrigerate up to 3 days. Avoid freezing, which can damage texture and flavor.
- Bring pie to room temperature before serving for optimal taste and texture.
- For a firmer crust, refrigerate dough overnight before baking.
- The praline sauce enhances the pie with a sweet, nutty crunch but can be omitted for a simpler custard pie.
- Use a pie shield or foil on edges to prevent crust over-browning during custard baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 165 mg
