Description
Old Fashioned Custard Pie features a tender oatmeal cookie crust filled with a rich, spiced custard and optionally topped with a decadent praline sauce. This classic dessert combines creamy textures with warm cinnamon and nutmeg flavors for a comforting, nostalgic treat perfect for any occasion.
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
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 1 tablespoon water
Custard
- 4 large eggs
- 1 large egg yolk
- 1¼ cups heavy cream
- 1¼ 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
- Pinch of ground cloves
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
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 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, then scrape the bowl well. 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.
- Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray. Press the dough evenly into the bottom and up the sides of the pan using medium pressure, taking care not to compact it too much to avoid difficulty removing later.
- Chill Crust: Refrigerate the crust for at least 30 minutes or overnight to firm up.
- Par-bake Crust: Preheat oven to 375 degrees F. Place the chilled crust in the oven and bake uncovered for 12-15 minutes until lightly golden. If using a quiche pan, bake for 10 minutes. Remove and allow to cool for 10 minutes.
- Prepare Custard Filling: Reduce oven temperature to 325 degrees F. In a medium saucepan, combine heavy cream and whole milk. Warm over medium-low heat until tiny bubbles appear at the edges, about 2 to 3 minutes, then remove from heat.
- Whisk Eggs and Sugar: In a medium bowl, whisk the four large eggs and one egg yolk until combined. Whisk in granulated sugar, vanilla bean paste or extract, ground nutmeg, ground cinnamon, sea salt, and a pinch of ground cloves until evenly mixed.
- Temper Eggs: Gradually add one ladleful of warm milk mixture into the egg mixture while whisking constantly. Repeat slowly until all the milk mixture is incorporated, whisking constantly to avoid cooking the eggs.
- Strain Custard: Place a fine mesh sieve over the par-baked crust and pour the custard filling through the sieve to remove any cooked egg bits and ensure a smooth custard.
- Bake the Pie: Cover the edges of the pie crust with a pie shield or loosely with aluminum foil to prevent overbrowning. Bake at 325 degrees F for 40-55 minutes. Check 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 middle is slightly jiggly, and a knife inserted comes out clean.
- Cool the Pie: Remove from oven and cool on a wire rack for 2 hours. Then refrigerate for at least 4 hours or preferably overnight for best texture and flavor.
- Make Praline Sauce (Optional): In a small saucepan over medium heat, combine finely chopped pecans, light brown sugar, dark corn syrup, unsalted butter, sea salt, and ground cinnamon. Stir constantly until sugar and butter melt into a sticky coating. Remove from heat and stir in heavy cream and vanilla extract until smooth.
- Cool Praline Sauce: Set the praline sauce aside to cool for 10 minutes before topping the pie.
- Top the Pie: Spread the praline sauce over the custard pie as desired. Sprinkle with 1 tablespoon coarse sugar for added crunch just before serving.
Notes
- Let the pie cool completely before refrigerating or serving to ensure the custard sets properly.
- Cover the cooled pie with plastic wrap pressed directly against the surface to prevent a skin from forming.
- Refrigerate the pie for up to 3 days; avoid freezing as it can negatively affect texture and flavor.
- Bring the pie to room temperature before serving for the best taste and consistency.
- Use a pie shield or foil during baking to protect crust edges from burning.
- Spices can be adjusted to taste; more nutmeg or cinnamon enhances warmth and flavor.
- If you do not have vanilla bean paste, pure vanilla extract is a suitable substitute.
- The oatmeal cookie crust adds texture and flavor but can be replaced with a traditional pie crust if desired.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 140 mg
