There’s something truly comforting about a slice of a classic dessert like this Old Fashioned Custard Pie with Praline Sauce Recipe. The silky custard, gently spiced, nested inside a hearty oatmeal cookie crust, paired with a rich, nutty praline sauce–it’s an all-time favorite that feels like a warm hug from the past.

A round pecan tart with three visible layers sits on a white marbled surface: the bottom crust is golden brown and crumbly, the middle layer is smooth and light tan, and the top layer is made of shiny caramelized pecan nuts that are rich brown with lighter bits mixed in. One slice is removed, showing the clear separation of layers and some crumbs scattered on the white plate beneath. A gold pie server is in the background, and whole pecan nuts are scattered around the plate. 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 Old Fashioned Custard Pie with Praline Sauce Recipe
Top Tip
How to Serve Old Fashioned Custard Pie with Praline Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Old Fashioned Custard Pie with Praline Sauce Recipe

Why You'll Love This Recipe

I’ve made this Old Fashioned Custard Pie with Praline Sauce Recipe countless times, and every time it turns out like a dream. It’s one of those recipes that’s impressive yet approachable, with flavors and textures that simply feel timeless.

Classic but with a twist: The oatmeal crust adds a rustic, nutty crunch that’s a step above your typical pie crust.
Perfect custard texture: Creamy and silky, the custard sets beautifully every time when you follow the steps carefully.
Praline sauce magic: This optional topping takes the pie into wow territory with its sweet, salty, cinnamon-kissed crunch.
Great for any occasion: Whether it’s a holiday feast or a weekend treat, this pie fits right in and never disappoints.

A close view of a pie on a white marbled surface showing three clear layers: the bottom layer is a crumbly golden crust, the middle is a creamy beige filling, and the top layer is a mix of chopped nuts covered in a shiny brown syrup. The crust edges are thick and browned, holding all the layers together tightly. Some crumbs are scattered around the pie, emphasizing the crumbly crust texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Old Fashioned Custard Pie with Praline Sauce Recipe has its own role in creating that perfect balance of flavor and texture. I always recommend using fresh, quality ingredients for the best results!

Flat lay of a small white ceramic bowl of unsalted butter softened, a small white ceramic bowl of light brown sugar, one large whole brown egg, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of rolled oats, a small white ceramic bowl of fine sea salt, a small white ceramic bowl of water, four large whole brown eggs, a small white ceramic bowl of heavy cream, a small white ceramic bowl of whole milk, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of vanilla bean paste, a small white ceramic bowl of ground nutmeg, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl of ground cloves, a small white ceramic bowl of coarse sugar, a small white ceramic bowl of finely chopped pecans, 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: Room temperature butter helps achieve a tender, flavorful crust without excess salt.
Light brown sugar: Adds a subtle caramel note both in the crust and praline sauce, enhancing depth.
Egg yolks: For richness and perfect custard structure; tempering them ensures smoothness.
Vanilla extract or vanilla bean paste: Gives that classic aromatic warmth essential to the custard.
All-purpose flour: The base for the crust’s structure, balanced with oats for texture.
Rolled oats: Adds a rustic chew and nutty flavor in the crust, making it unique and hearty.
Heavy cream and whole milk: The perfect combination for a creamy yet firm custard.
Granulated sugar: Sweetness that balances the spices and custard richness.
Spices (nutmeg, cinnamon, cloves): Classic warm spices that elevate the pie’s nostalgic taste.
Pecans: The star of the praline sauce, offering a buttery crunch and slightly smoky flavor.
Dark corn syrup: Helps create that glossy, sticky praline sauce texture.
Coarse sugar: Added on top for extra crunch and sparkle.

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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 love playing around with the spice mix in this custard pie. Sometimes I lean more heavily into cinnamon, or add a dash more nutmeg for a cozy, fall-inspired flavor. Feel free to adjust the praline sauce sweetness and salt to your liking—it’s all about what satisfies your sweet tooth!

Dairy-Free Variation: I’ve swapped dairy for coconut cream and almond milk before—it works surprisingly well, especially with warming spices.
Nut-Free Option: Skip the praline sauce or substitute with toasted seeds like pumpkin or sunflower if nuts are a concern.
Make it Mini: I’ve recently tried making this recipe in mini tart pans for parties—just adjust baking time accordingly and watch the custard closely!

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

Step 1: Preparing the Oatmeal Cookie Crust

Start by creaming your room-temp butter with brown sugar in a mixer until fluffy—about 2 minutes. Adding the egg yolk and vanilla next creates a lovely smooth base. Finally, mix in the flour, rolled oats, and salt on low speed, then add a splash of water to bring the dough together gently. Press that crumbly dough evenly and carefully into your pie plate, coating the bottom and sides without packing it too tightly. I like to chill the crust for at least 30 minutes because it helps it hold shape during baking.

Step 2: Par-baking the Crust

Pop the chilled crust into a 375°F (190°C) oven and bake 12-15 minutes until lightly golden. This step ensures the crust stays crisp once the custard bakes—don’t skip it! I usually let mine cool for about 10 minutes before pouring in the custard. Pro tip: if you don’t have a pie shield, gently cover the pie edges with foil to prevent overbrowning later.

Step 3: Making the Silky Custard Filling

Heat the cream and milk until bubbles appear around the edges—no boiling needed. Meanwhile, whisk your eggs, extra yolk, sugar, vanilla, and warming spices until well blended. Remember to temper the eggs by slowly whisking the warm dairy into the egg mixture—this prevents scrambling and guarantees a silky custard. Pour the custard through a sieve into the warm crust to remove any lumps. Bake at 325°F (163°C) for 40-55 minutes, watching carefully for that perfect jiggle in the center and set edges. An instant-read thermometer hitting 175-180°F is a great signal that it’s done.

Step 4: Preparing and Adding the Praline Sauce

This sauce really steals the show! Cook chopped pecans with brown sugar, corn syrup, butter, salt, and cinnamon until everything melts into a sticky, luscious mixture. Then stir in cream and vanilla for richness. Let it cool slightly before drizzling generously over the pie and topping with coarse sugar for sparkle and crunch. I like to add this just before serving to keep that irresistible texture.

Top Tip

From my many attempts, a few things always ensure success with this Old Fashioned Custard Pie with Praline Sauce Recipe.

Room Temperature Eggs: Leaving your eggs out for a bit before baking helps them mix smoothly with warm milk and creates a silky custard texture.
Don’t Overbake: The custard should still jiggle like gelatin in the center when you pull it out—it sets as it cools, so patience pays off.
Chill the Crust: A well-chilled crust before par-baking prevents shrinkage and helps you get crisp edges instead of soggy.
Use a Fine Sieve: Straining the custard keeps every slice silky smooth and free of lumps or cooked egg bits.

How to Serve Old Fashioned Custard Pie with Praline Sauce Recipe

Garnishes

I usually keep it simple with an extra sprinkle of toasted pecans and a light dusting of cinnamon on top when serving. A little whipped cream never hurts either—it pairs beautifully with the rich custard and sweet praline sauce.

Side Dishes

This pie is a perfect finish to a cozy dinner. I often serve it alongside apple cider or a spiced tea. For savory sides during the meal, think roasted root vegetables or a butternut squash soup—both complement the warm spices.

Creative Ways to Present

For special occasions, I've layered small dollops of praline sauce between slices and served individual portions in mini ramekins with a drizzle of caramel. Another fun idea is to top the pie with a scoop of cinnamon ice cream and a sprinkle of coarse sea salt for a bold flavor contrast.

Make Ahead and Storage

Storing Leftovers

Once your pie has completely cooled, cover it tightly with plastic wrap pressed gently against the custard's surface to prevent drying, then refrigerate. It keeps beautifully for up to three days. I always recommend enjoying it chilled or brought back to just below room temperature for the best texture.

Freezing

I generally avoid freezing this pie because the custard can separate and become watery on thawing. If you really want to freeze it, do so without the praline sauce and reheat it gently before adding fresh sauce.

Reheating

To warm up chilled leftovers, I use a low oven (around 300°F) and cover the pie loosely with foil—this gently heats the custard without drying it out. Avoid the microwave, as it tends to cook the custard unevenly.

Frequently Asked Questions:

Can I make the crust ahead of time?

Absolutely! The oatmeal cookie crust can be made and chilled up to 2 days in advance. Just cover tightly with plastic wrap to keep it from drying out, then par-bake before adding custard.

What if I don’t have corn syrup for the praline sauce?

You can substitute light corn syrup or even honey, though honey will add a slight floral note. The main goal is to achieve that sticky texture in the praline sauce, so just watch the cooking closely.

How can I tell when the custard pie is perfectly baked?

Look for set edges with a gently jiggly center, an internal temperature of 175-180°F, and a knife that comes out mostly clean when inserted in the middle. Don’t worry if the center still wiggles—that’s what makes it creamy after cooling.

Can I skip the praline sauce?

Yes, the praline sauce is optional but highly recommended for added flavor and texture. If you prefer, the pie is delicious on its own or paired with a simple dusting of powdered sugar or fresh berries.

Final Thoughts

This Old Fashioned Custard Pie with Praline Sauce Recipe brings together rich tradition and a little indulgent flair in a way that always delights my family and guests. It’s the kind of dessert you make not just for eating, but for savoring the memories and moments around the table. Give it a try—once you do, it’s a recipe you’ll reach for again and again, family favorite guaranteed.