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
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 sub light)
- 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: 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.
- 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.
- Chill: Refrigerate the formed crust for at least 30 minutes or overnight to firm up.
- 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.
- Reduce Oven Temperature: Lower oven heat to 325 degrees F to prepare for custard baking.
- 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.
- 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.
- 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.
- 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.
- Protect Crust Edges: Cover the pie crust edges with a pie shield or lightly wrap with aluminum foil to prevent over-browning during baking.
- 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.
- 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.
- 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.
- Cool Praline: Let the praline sauce cool for 10 minutes before using.
- 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 (1/8 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
