Print

Egg Custard Pie with Oat and Pecan Praline Topping Recipe

Print Recipe

★★★★

3.9 from 51 reviews

This classic Egg Custard Pie features a tender oat and butter crust filled with a rich, spiced custard made from eggs, cream, and warming spices. A luscious homemade praline sauce with pecans adds a delightful, sweet, crunchy topping that perfectly complements the creamy pie. Ideal for dessert lovers wanting a comforting, elegant treat.

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)

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
  • 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 sit at room temperature to come to temp while preparing the pie crust.
  2. Mix Ingredients: Using a stand mixer fitted with a paddle attachment, cream 8 tablespoons of room temperature unsalted butter with 1/3 cup light brown sugar on medium speed until smooth, about 2 minutes. Add 1 large egg yolk and 1 teaspoon vanilla extract; mix to combine, then scrape the bowl.
  3. Form Crust Dough: Add 1 1/2 cups all-purpose flour, 3/4 cup rolled oats, and 1/4 teaspoon salt; mix on low speed until just combined, about 1 minute. Add 1 tablespoon water and mix until dough is smooth, about 1 minute.
  4. Press Dough into Pan: Lightly spray a 9-inch pie plate with nonstick spray (spray with flour preferred). 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 for easy removal.
  5. Chill Crust: Refrigerate crust for at least 30 minutes or preferably overnight to firm up.
  6. Par-bake Crust: While preheating oven to 375°F, bake crust without pie weights for 12-15 minutes or until lightly golden; cool for 10 minutes. (If using a quiche pan, bake 8-10 minutes.)
  7. Prepare Custard: Reduce oven to 325°F. In a medium saucepan, combine 1¼ cups heavy cream and 1¼ cups whole milk; warm over medium-low heat until tiny bubbles form around edges (scald), about 2-3 minutes, then remove from heat.
  8. Whisk Eggs and Sugar: In a medium bowl, whisk together 4 large eggs, 1 egg yolk, 3/4 cup granulated sugar, 2 teaspoons vanilla bean paste, 1/4 teaspoon each ground nutmeg, ground cinnamon, fine sea salt, and a pinch of ground cloves until evenly distributed.
  9. Temper Custard: Slowly drizzle some of the warm milk and cream into the egg mixture while whisking constantly. Repeat gradually until fully combined.
  10. Strain Filling: Pour custard mixture through a fine mesh sieve into the cooled par-baked crust to remove any coagulated egg bits.
  11. Bake Pie: Cover pie edges with a shield or foil. Bake at 325°F for 40-55 minutes. The pie is done when an instant-read thermometer reads 175-180°F in the center, the outer 1-2 inches are set but the center jiggles, or a knife inserted comes out clean. The filling will set further as it cools.
  12. Cool Pie: Cool on wire rack for 2 hours, then refrigerate at least 4 hours, preferably overnight for best texture.
  13. Make Praline Sauce: In a small saucepan, combine 1 cup finely chopped pecans, 1/3 cup packed light brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons unsalted butter, 1/4 teaspoon sea salt, and 1/4 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until sugar and butter melt into a sticky coating.
  14. Finish Praline: Stir in 2 tablespoons heavy cream and 1/2 teaspoon vanilla extract until smooth; set aside to cool for 10 minutes.
  15. Top Pie: Spread praline over custard pie and sprinkle with 1 tablespoon coarse sugar just before serving. Adjust salt and cinnamon in praline to taste.

Notes

  • Make sure eggs for the custard are at room temperature to help them mix smoothly and avoid curdling.
  • Do not over-compact the crust dough when pressing into the pie pan to prevent it from becoming tough and difficult to remove later.
  • Par-baking the crust ensures it stays crisp and avoids sogginess from the custard filling.
  • Use an instant-read thermometer and visual cues to avoid overbaking the custard pie; the center should still jiggle slightly.
  • The praline sauce can be made ahead and added anytime before serving for added flavor and texture.
  • For best flavor development, chill the pie overnight to allow custard to fully set and spices to meld.
  • Substitute light corn syrup in the praline if dark corn syrup is unavailable without significantly affecting flavor.

Keywords: egg custard pie, custard pie, pecan praline, homemade pie crust, classic dessert, baked custard

Find it online: https://foodiecara.com/egg-custard-pie-with-oat-and-pecan-praline-topping-recipe/