Description
Old Fashioned Custard Pie with a tender oatmeal cookie crust, rich and creamy spiced custard filling, and an optional buttery praline sauce topping for a decadent finish.
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 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 (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 and 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, mix to combine, then scrape the bowl well. Add the flour, oats, and salt, mixing on low speed until combined, about 1 minute. Add the water and mix 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 up the sides and into the bottom of the pan with medium pressure, being careful not to compact it too much.
- Chill: Refrigerate the crust for at least 30 minutes or overnight to let it firm up.
- Par-bake Crust: Preheat oven to 375 degrees F. Bake the crust without pie weights for 12-15 minutes until lightly golden. Let it cool for 10 minutes before adding the custard.
- Reduce Oven Temperature: Lower the oven to 325 degrees F for baking the custard.
- Scald Milk: 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.
- Whisk Eggs and Sugar: In a medium bowl, whisk the eggs and egg yolk until combined. Add the sugar, vanilla, nutmeg, cinnamon, salt, and cloves, whisking to evenly distribute.
- Temper Eggs: Slowly drizzle one ladleful of the warm milk mixture into the egg mixture while whisking constantly. Repeat until all milk is incorporated.
- Strain Custard: Pour the custard filling through a fine mesh sieve over the warmed crust to remove any coagulated egg bits.
- Bake Custard: Cover edges of the pie shell with a pie shield or foil. Bake for 40-55 minutes, checking at 40 minutes. The pie is done when an instant-read thermometer reads 175-180 degrees F, the outer 1-2 inches are set but the center is still jiggly, and a knife inserted comes out clean.
- Cool: Cool the pie on a wire rack for 2 hours, then refrigerate for at least 4 hours, preferably overnight.
- Make Praline Sauce (Optional): In a small saucepan over medium heat, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Stir constantly until sugar and butter melt into a sticky coating. Stir in heavy cream and vanilla extract until combined. Cool for 10 minutes.
- Top Pie: Spread the praline sauce over the custard pie as desired and sprinkle with coarse sugar before serving.
Notes
- Storage: Cool the pie completely before covering with plastic wrap pressed against its surface. Refrigerate up to 3 days. Avoid freezing to preserve texture and flavor.
- Always bring pie to room temperature before serving for best taste and consistency.
- Praline sauce adds a delightful sweet and nutty topping but can be omitted if preferred.
- The pie crust can be prepared a day ahead and chilled or frozen.
- Use a pie shield or foil to prevent crust edges from over-browning during baking.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 150 mg
