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Custard Pie Recipe

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★★★★★

4.9 from 130 reviews

This classic custard pie recipe features a tender oat and butter crust filled with a silky, spiced custard made from cream, milk, and eggs. Baked to perfection and topped with a rich, homemade pecan praline sauce, this dessert is a comforting blend of creamy, sweet, and nutty flavors perfect for any occasion.

Ingredients

Scale

Pie 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 (190 g) all-purpose flour (spooned and leveled)
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1 tablespoon water

Custard Filling

  • 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 (or table salt)
  • Pinch of ground cloves (or more to taste)

Pecan Praline Sauce

  • 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 (plus more to taste)
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl and let them come to room temperature while preparing the pie crust.
  2. Make the Pie Crust: In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla extract, mixing to combine, then scrape down the bowl. Add flour, rolled oats, and salt, mixing on low speed until just combined, about 1 minute. Add water and mix until the dough is smooth, about another minute.
  3. Form Crust: Lightly spray a 9-inch pie plate with nonstick cooking spray. Press the dough evenly into the bottom and up the sides of the pan with medium pressure without compacting too much.
  4. Chill Crust: Refrigerate the crust for at least 30 minutes or overnight to firm up.
  5. Par-bake the Crust: Preheat oven to 375°F (190°C). Bake the crust without pie weights for 12-15 minutes until lightly golden. Quiche pans may require 8-10 minutes. Let the crust cool for 10 minutes.
  6. Prepare Oven for Custard: Reduce oven temperature to 325°F (163°C).
  7. Scald Milk and Cream: In a medium saucepan over medium-low heat, warm the heavy cream and whole milk until tiny bubbles form around the edges, about 2-3 minutes. Remove from heat.
  8. Whisk Eggs and Sugar: In a medium bowl, whisk together eggs, egg yolk, granulated sugar, vanilla bean paste, nutmeg, cinnamon, salt, and cloves until evenly combined.
  9. Temper the Eggs: Gradually add the warm milk mixture to the egg mixture by drizzling a ladleful slowly while whisking constantly to prevent curdling, continuing until all liquid is incorporated.
  10. Strain Custard: Pour the custard through a fine mesh sieve into the cooled pie crust to remove any coagulated egg bits.
  11. Bake Custard Pie: Cover the edges of the crust with a pie shield or foil to prevent over-browning. Bake for 40-55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer registers 175-180°F (79-82°C), the edges are set but the center jiggles slightly, and a knife inserted in the center comes out clean.
  12. Cool Pie: Allow the pie to cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or preferably overnight before serving.
  13. Make Pecan Praline Sauce: In a small saucepan over medium heat, combine chopped pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Stir constantly until sugar and butter melt into a sticky coating.
  14. Add Cream and Vanilla: Stir in heavy cream and vanilla extract until smooth and combined. Remove from heat and let cool for 10 minutes.
  15. Top Pie: Spread the praline sauce over the custard pie as desired and sprinkle the topping with coarse sugar just before serving.

Notes

  • Bringing eggs to room temperature helps the custard mix evenly and bake smoothly.
  • Do not compact the pie dough too much when pressing into the pan, or it can become difficult to remove later.
  • Par-baking the crust ensures it doesn’t become soggy when filled with custard.
  • Use a pie shield or foil to protect the crust edges from burning during baking.
  • The custard appears jiggly in the center when done but will set upon cooling—do not overbake.
  • Praline sauce can be made ahead and added shortly before serving.
  • Adjust spice levels in the custard and praline sauce to taste—extra cinnamon or cloves can add warmth.

Keywords: custard pie, pecan praline, dessert pie, creamy custard, oatmeal crust, classic pie, homemade custard, spiced custard pie

Find it online: https://cookwithlea.com/custard-pie-recipe/