Introduction

Custard pie is a classic dessert that combines a rich, creamy filling with a buttery, oat-studded crust. Topped with a luscious praline sauce, this pie offers a perfect balance of sweet and spice, sure to impress at any gathering.

A custard pie with a golden brown flaky crust forms the base layer, topped by a smooth, light yellow custard filling that has specks of cinnamon or nutmeg throughout. The top layer is a rich, glossy praline topping made of chopped pecans in a sticky, dark caramel sauce, spread thickly and unevenly across the pie surface. One slice is cut and lifted on a silver spatula, showing the clear layers of crust, custard, and praline topping. The pie is placed on a white plate, set against a white marbled surface with scattered pecans around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (190 g) all-purpose flour, spooned and leveled
3/4 cup rolled oats
1/4 teaspoon salt
1 tablespoon water
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 each ground nutmeg, ground cinnamon, fine sea salt
Pinch of ground cloves (or more to taste)
1 cup pecans, finely chopped
1/3 cup packed light brown sugar
2 tablespoons dark corn syrup (may substitute light)
2 tablespoons unsalted butter
1/4 teaspoon each sea salt, ground cinnamon (plus more to taste)
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 tablespoon coarse sugar (for topping)

Instructions

Step 1: Crack four large eggs and one egg yolk into a medium bowl and let them sit at room temperature while preparing the pie crust.
Step 2: In a stand mixer fitted with the paddle attachment, cream the butter and light brown sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla extract, then mix to combine and scrape the bowl well.
Step 3: Add the flour, rolled oats, and salt to the mixture, mixing on low speed for about 1 minute until combined. Add water and mix just until the dough is smooth, around 1 minute.
Step 4: Lightly spray a standard 9-inch pie plate with nonstick cooking spray. Press the dough evenly across the bottom and up the sides of the pan without compacting it too much.
Step 5: Refrigerate the crust for at least 30 minutes or overnight for best results.
Step 6: Preheat the oven to 375°F (190°C). Bake the crust without pie weights for 12-15 minutes until lightly golden. If using a quiche pan, bake for 8-10 minutes. Let it cool for 10 minutes.
Step 7: Reduce the oven temperature to 325°F (163°C).
Step 8: In a medium saucepan, combine heavy cream and whole milk. Warm over medium-low heat until tiny bubbles form around the edges, about 2-3 minutes, then remove from heat.
Step 9: In a medium bowl, whisk together the eggs and egg yolk until combined. Add granulated sugar, vanilla bean paste or extract, ground nutmeg, cinnamon, cloves, and salt, whisking until evenly distributed.
Step 10: Gradually drizzle a ladleful of the warm milk mixture into the egg mixture while whisking constantly. Repeat slowly until fully incorporated to temper the eggs.
Step 11: Strain the custard through a fine mesh sieve into the cooled pie crust to remove any coagulated egg bits.
Step 12: Cover the edges of the crust with a pie shield or foil. Bake the pie for 40-55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer reads 175-180°F (79-82°C), the edges are set, but the center jiggles slightly.
Step 13: Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight before serving.
Step 14: To make the praline sauce, combine pecans, light brown sugar, dark corn syrup, butter, salt, and cinnamon in a small saucepan. Cook over medium heat, stirring constantly until sugar and butter melt into a sticky sauce.
Step 15: Stir in heavy cream and vanilla extract until combined, then set aside to cool for 10 minutes.
Step 16: Spread the praline sauce over the chilled custard pie as desired, then sprinkle with coarse sugar before serving.

Tips & Variations

Chill the crust overnight to make it easier to handle and improve texture.
Use vanilla bean paste for a richer, more authentic vanilla flavor in the custard.
Swap pecans for walnuts or almonds in the praline sauce for a different nutty twist.
Add a pinch of freshly grated orange zest to the custard for subtle citrus notes.

Storage

Store leftover custard pie covered in the refrigerator for up to 3 days. Reheat slices briefly at room temperature or enjoy chilled. The praline topping is best added just before serving to maintain its texture.

How to Serve

A slice of pie with three clear layers sits on a white plate with a ridged edge, placed on a white marbled surface. The bottom layer is a light brown crumbly crust, the middle layer is smooth and creamy in a pale yellow color, and the top layer is a glossy mixture of chopped pecans covered with a sticky caramel glaze. Behind the slice, part of the remaining pie is seen on a white pie dish. In the background, a gold fork and knife lie to the side, and a white cloth is partially visible near the plate. The lighting highlights the shiny caramel and the textures of the nuts. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust ahead of time?

Yes, preparing and chilling the crust overnight helps it firm up and makes it easier to handle, resulting in a better texture after baking.

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

The pie is done when an instant-read thermometer inserted into the center reads 175-180°F (79-82°C), the outer edges are set, but the center still jiggles slightly. It will fully set as it cools.