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Egg Custard Pie with Oatmeal Cookie Crust and Optional Praline Sauce Recipe

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4.4 from 74 reviews

This Egg Custard Pie features a traditional, ultra-creamy custard filling with warming spices and a unique never-soggy oatmeal cookie crust. Perfect for holiday dinners or cozy gatherings, it can be served classic or topped with a decadent praline sauce for caramelized crunch. The recipe includes detailed instructions, tips, and a foolproof method to achieve a silky smooth custard and perfectly baked crust every time.

  • Total Time: 10 hours 45 minutes
  • Yield: 8 - 10 servings

Ingredients

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 (190 g) 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 (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)
  • 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

  1. Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl and let them sit at room temperature. This ensures even mixing and better texture in the custard.
  2. Mix Ingredients for Crust: In a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium speed for about 2 minutes until smooth. Add the egg yolk and vanilla extract, mixing until combined. Scrape the bowl well. Add flour, rolled oats, and salt and mix on low speed until just combined, about 1 minute. Add water and mix briefly until the dough is smooth.
  3. Form and Chill 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, avoiding over-compacting. Refrigerate the crust for at least 30 minutes or overnight for best results.
  4. Par-bake Crust: Preheat oven to 375°F (190°C). Bake the crust without pie weights for 12-15 minutes until lightly golden (or 8-10 minutes if using a quiche pan). Remove and let the crust cool for 10 minutes.
  5. Prepare Oven and Scald Milk: Reduce oven temperature to 325°F (163°C). In a medium saucepan, combine heavy cream and whole milk. Warm over medium-low heat just until tiny bubbles appear around the edges, about 2-3 minutes, then remove from heat.
  6. Whisk Eggs and Sugar: In a medium bowl, whisk together the eggs and egg yolk until combined. Whisk in granulated sugar, vanilla paste or extract, nutmeg, cinnamon, salt, and a pinch of cloves evenly.
  7. Temper Eggs: Slowly drizzle a ladleful of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Repeat gradually until all milk is incorporated to prevent scrambling.
  8. Strain Custard: Pour the custard filling through a fine mesh sieve held over the warm crust to remove any coagulated egg specks, ensuring a silky smooth texture.
  9. Bake Custard Pie: Cover the pie edges with a pie shield or loosely wrap with aluminum foil to prevent burning. Bake for 40-55 minutes checking at 40 minutes. The pie is done when an instant-read thermometer registers 175-180°F, outer edges are set but the center jiggles, and a knife inserted in the center comes out clean.
  10. Cool Pie: Allow the pie to cool on a wire rack for 2 hours, then refrigerate for at least 4 hours, preferably overnight, to fully set the custard.
  11. Make Praline Sauce (Optional): 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. Remove from heat and stir in heavy cream and vanilla extract. Let cool 10 minutes before spreading over the pie.
  12. Top Pie: Spread praline sauce evenly on pie and sprinkle with coarse sugar for added crunch and texture before serving.

Notes

  • Storage: After baking, cool pie completely then cover with plastic wrap pressed against the surface. Refrigerate for up to 3 days. Avoid freezing to preserve texture and flavor.
  • Bring pie to room temperature before serving for optimal taste and creaminess.
  • For best texture, do not over-compact the crust dough to ensure easy removal and crispness.
  • Use a pie shield or aluminum foil to protect crust edges during longer baking to prevent burning.
  • When making praline sauce, stir constantly to avoid burning and achieve a perfect sticky caramel coating.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/egg-custard-pie-with-oatmeal-cookie-crust-and-optional-praline-sauce-recipe/