BakingWithMaya

menu icon
search icon

Custard Pie with Oatmeal Cookie Crust Recipe

4.7 from 41 reviews

Published: by · This post may contain affiliate links · Leave a Comment

There’s something wonderfully nostalgic about a creamy, silky custard tucked into a crunchy, buttery crust — and that’s exactly what makes this Custard Pie with Oatmeal Cookie Crust Recipe stand out. The oatmeal cookie crust adds a delightful texture and a subtle hint of warmth you don’t get from a traditional pie crust, making every bite a comforting treat.

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 this …
Jump to:

Why You'll Love This Recipe

I truly love sharing this Custard Pie with Oatmeal Cookie Crust Recipe because it’s a perfect balance of creamy custard and comforting, crunchy crust that feels both classic and a little unexpected. It’s one of those recipes where you get compliments not just for the flavor but also for the texture combo.

  • Unique Crust: The oatmeal cookie crust brings a nutty, buttery crunch that adds so much personality compared to regular pie crusts.
  • Classic Yet Versatile: The custard filling uses familiar spices but can be tweaked easily with your preferred flavors.
  • Impressively Simple: Despite its elegant look and taste, the steps are easy to follow, even for beginner bakers.
  • Perfect for Special Occasions: With the optional praline sauce, this pie transforms into a showstopper for dinner parties or holidays.
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 in this Custard Pie with Oatmeal Cookie Crust Recipe has a purpose, creating layers of flavor and texture that complement each other beautifully. Let’s break down why these particular ingredients make the magic happen.

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 salt level, and it adds richness and moisture to the crust and filling.
  • Light brown sugar: Adds a caramel-like depth to the crust while keeping it tender.
  • Egg yolks: Both in crust and custard, yolks lend creaminess and help bind everything perfectly.
  • Vanilla extract or vanilla bean paste: This classic flavor lifts the custard beautifully, adding warmth and sweetness.
  • All-purpose flour: Provides the structure your crust needs without being too tough.
  • Rolled oats: The secret in the crust — they bring a hearty texture and rustic charm.
  • Heavy cream and whole milk: The custard’s rich base; cream brings silkiness, milk keeps it balanced.
  • Granulated sugar: Sweetens the custard just right without overpowering it.
  • Spices (nutmeg, cinnamon, cloves): These add cozy warmth and a subtle autumnal vibe that's just irresistible.
  • Pecans, corn syrup, and coarse sugar: Optional for the praline sauce — this topping adds crunch, caramel sweetness, and a little sparkle.
📝
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 the things I enjoy most about this Custard Pie with Oatmeal Cookie Crust Recipe is how easy it is to customize. Whether you want to swap spices, make it dairy-free, or try a different nut topping, it’s super forgiving.

  • Variation: I sometimes add a little orange zest to the custard for a bright, fresh twist — it’s surprisingly wonderful!
  • Dietary tweaks: If you want a dairy-free version, coconut milk works well in the custard, though it will add a different flavor profile.
  • Spice swaps: Try cardamom or allspice instead of cloves for a different warm note.
  • Nut topping: Beyond pecans, toasted walnuts or hazelnuts make a delicious praline addition.

Step 1: Whip Up That Unique Oatmeal Cookie Crust

Start by creaming the unsalted butter and light brown sugar in your mixer until it’s nice and smooth—about 2 minutes. This step is important for a tender, melt-in-your-mouth crust. Then mix in the egg yolk and vanilla for extra richness and flavor. Once that’s combined, stir in the flour, oats, and salt on low speed just until everything comes together. A little water helps bring the dough to the right consistency without overworking it. When you press it into your pie plate, don’t pack it too tightly—give it a nice even layer that’ll hold its shape but stay crumbly and crisp after baking.

Step 2: Par-Bake Your Crust for Perfect Texture

Once the crust chills, bake it at 375°F for about 12 to 15 minutes until it’s just turning golden—you want it firm but not overly browned yet. This “par-baking” step is key for preventing a soggy bottom once you add the custard. I usually let the crust cool about 10 minutes before pouring in the filling so that you don’t shock the dough.

Step 3: Make That Silky Smooth Custard Filling

I always prep the custard while the crust is baking — multitasking is the name of the game. Warm the cream and milk gently just until tiny bubbles form around the edges; you don’t want to boil it. Meanwhile, whisk the eggs, egg yolk, sugar, vanilla, and spices until perfectly combined. To avoid lumps or scrambled eggs, you’ll temper the eggs by slowly whisking in warmed milk bit by bit — this step really changed my custard game when I first learned it! Pour the custard through a mesh sieve into your partially baked crust to catch any cooked bits — trust me, it makes such a difference in texture.

Step 4: Bake Low and Slow Until It Sets

Cover the edges of the crust with foil or a pie shield so they don’t brown too fast. Bake the pie at 325°F for about 40-55 minutes. You’ll peek in around 40 minutes to check its progress. Here’s what you’re looking for: the filling edges should be firm but the center remains jiggly — like a delicate custard jiggle. If you have a thermometer, aim for 175-180°F in the center for perfectly set custard. After baking, cool it on a wire rack, then refrigerate for at least 4 hours or preferably overnight for best flavor and texture.

Step 5: Optional But Worth It – Add the Praline Sauce

The praline sauce is my favorite finishing touch, especially for guests. Simply cook pecans, brown sugar, corn syrup, butter, and spices until everything is sticky and fragrant, then stir in cream and vanilla. Let it cool a bit before spooning it liberally over the custard pie. Don’t forget a sprinkle of coarse sugar on top for that extra sparkle and crunch!

Top Tip

From my experience, these tips have consistently helped me nail this Custard Pie with Oatmeal Cookie Crust Recipe with confidence and delicious results every time.

  • Don't Skip Tempering: Slowly whisking warm milk into eggs prevents scrambling—you avoid a grainy custard that way.
  • Use a Pie Shield: Covering the crust edges keeps them from getting too brown or burning since the custard needs longer baking time.
  • Chill the Crust Well: Refrigerating the crust for at least 30 minutes before baking helps with better structure and prevents shrinking.
  • Gentle Heat for Milk: Warming your dairy just to bubbles around the edges—not boiling—keeps the custard silky smooth without overcooking.
custard pie - Serving Suggestion

Garnishes

I love serving this pie simply with a dusting of freshly grated nutmeg or a light sprinkle of cinnamon. For extra indulgence, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream takes it over the top every time.

Side Dishes

This custard pie pairs beautifully with hot coffee or a lightly spiced chai tea. For a full dessert spread, I like adding fresh berries or a small cheese plate alongside it—the richness balances well with tart fruit and savory bites.

Creative Ways to Present

For holidays or special occasions, I’ve layered the pie slices with thin caramel drizzle and toasted pecan halves arranged neatly on top of each serving. It not only looks elegant but also adds a nice crunchy contrast with each forkful.

Make Ahead and Storage

Storing Leftovers

I always let the pie cool completely before wrapping it tightly with plastic wrap pressed onto the custard surface to prevent a skin from forming. Stored in the fridge, it keeps wonderfully for up to 3 days, tasting even better after resting overnight.

Freezing

Freezing isn’t my go-to for this pie because the custard texture changes after thawing—sometimes becoming watery. If you must freeze, wrap tightly in plastic and foil, thaw slowly overnight in the fridge, and know it may be best eaten within a month.

Reheating

Leftover slices are best served chilled or at room temperature to preserve the creamy custard texture. If you prefer warm, briefly heat in a low oven (~300°F) for about 10 minutes, but watch closely to avoid curdling.

Frequently Asked Questions:

Can I use store-bought oatmeal cookies for the crust?

You could, but making the crust from scratch as per this recipe gives better texture and flavor control. Store-bought cookies often have extra additives and sugars that might throw off the balance.

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

Check for the gentle jiggle in the center when you move the pan, and that the edges are set and slightly firm. Using an instant-read thermometer, aim for 175-180°F in the middle for the best texture.

Can I make this pie dairy-free?

Yes! Substitute the heavy cream and milk with full-fat coconut milk for a dairy-free version. The texture will be slightly different but still creamy and delicious.

What’s the best way to make the praline sauce?

Cook the pecans, brown sugar, corn syrup, butter, and spices over medium heat while stirring constantly until sticky and bubbly. Stir in cream and vanilla, then cool slightly before topping the pie. This ensures a rich, thick praline perfect for spreading.

Final Thoughts

I keep coming back to this Custard Pie with Oatmeal Cookie Crust Recipe because it reminds me of cozy afternoons and sharing simple, yet delicious moments with loved ones. It’s comforting without being fussy and elegant without extra effort. You’re going to enjoy the creamy custard and that satisfying oatmeal cookie crunch—I promise it’s worth every step.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 41 reviews
  • Author: Maya
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 2 hours 10 minutes plus chilling and cooling time
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Old Fashioned Custard Pie features a tender oatmeal cookie crust filled with a rich, spiced custard and optionally topped with a sweet, crunchy praline sauce. This classic dessert combines comforting flavors and textures, perfect for special occasions or cozy gatherings.

Ingredients

Oatmeal Cookie Crust

  • 8 tablespoons unsalted butter at room temperature
  • ⅓ cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour, spooned and leveled (190 g)
  • ¾ cup rolled oats
  • ¼ teaspoon salt
  • 1 tablespoon water

Custard

  • 4 large eggs
  • 1 large egg yolk
  • 1 ¼ cups heavy cream
  • 1 ¼ cups whole milk
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla bean paste or extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ¼ 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
  • ⅓ cup packed light brown sugar
  • 2 tablespoons dark corn syrup (may sub light)
  • 2 tablespoons unsalted butter
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cinnamon, plus more to taste
  • 2 tablespoons heavy cream (added last)
  • ½ teaspoon vanilla extract (added last)
  • 1 tablespoon coarse sugar for topping

Instructions

  1. 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.
  2. Mix Ingredients: 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, mix to combine well, then scrape the bowl. Add the flour, 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 more.
  3. Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray (spray with flour preferred). Press the dough evenly up the sides and bottom of the pan with medium pressure, being careful not to compact it too much to allow for easy removal.
  4. Chill: Refrigerate the formed crust for at least 30 minutes or overnight to firm up.
  5. Par-bake Crust: Preheat oven to 375 degrees F. Bake the crust without pie weights for 15 minutes until lightly golden. If using a quiche pan, bake for about 10 minutes. Allow crust to cool for 10 minutes before adding custard.
  6. Reduce Oven Temperature: Lower oven heat to 325 degrees F to prepare for custard baking.
  7. Scald Milk and Cream: In a medium saucepan, warm heavy cream and whole milk over medium-low heat until small bubbles form around the edges, about 2 to 3 minutes. Remove from heat immediately.
  8. Whisk Eggs and Sugar: In a medium bowl, whisk together the eggs, egg yolk, granulated sugar, vanilla bean paste or extract, ground nutmeg, cinnamon, cloves, and salt until smooth and evenly combined.
  9. Temper Eggs: Gradually drizzle one ladleful of the warm milk mixture into the egg mixture while whisking constantly to prevent curdling. Repeat slowly until all milk is incorporated.
  10. Strain Custard: Pour the custard through a fine mesh sieve over the warm pie crust to remove any coagulated egg bits, ensuring a silky texture.
  11. Protect Crust Edges: Cover the pie crust edges with a pie shield or lightly wrap with aluminum foil to prevent over-browning during baking.
  12. Bake Custard Pie: Bake for 55 minutes, checking doneness at 40 minutes. The pie is done when an instant-read thermometer reads 175-180 degrees F in the center, the outer edges are set but the center jiggles slightly, and a knife inserted in the center comes out clean.
  13. Cool: Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours, preferably overnight to allow the custard to fully set.
  14. Make Praline Sauce (Optional): In a small saucepan, combine pecans, brown sugar, corn syrup, butter, sea 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 until smooth.
  15. Cool Praline: Let the praline sauce cool for 10 minutes before using.
  16. Top Pie with Praline: Spread the praline sauce over the custard pie as desired and sprinkle with 1 tablespoon coarse sugar for extra texture and sweetness. Serve chilled or at room temperature.

Notes

  • Storage: Let the pie cool completely after baking. Cover with plastic wrap pressed directly onto the surface before refrigerating for up to 3 days. Avoid freezing as it can harm texture and flavor.
  • Bring to Room Temperature: Always serve the pie at room temperature for best taste and custard consistency.
  • Praline Sauce: The praline topping is optional but adds a delightful crunch and extra flavor.
  • Chilling the Crust: Chilling the crust before par-baking helps prevent shrinking and ensures a crisp base.
  • Pie Shield: Using a pie shield or foil around crust edges prevents over-browning during the longer custard bake.
  • Egg Temperature: Let eggs sit at room temperature before mixing to achieve a smoother custard.

Nutrition

  • Serving Size: 1 slice (⅛ pie)
  • Calories: 420 kcal
  • Sugar: 30 g
  • Sodium: 180 mg
  • Fat: 24 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 160 mg

More Baking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star