Description
This Egg Custard Pie is a classic, comforting dessert with an ultra-creamy, silky-smooth filling, warm spices, and a rich oatmeal cookie crust. Perfect for holidays or make-ahead gatherings.
Ingredients
- Oatmeal Cookie Crust
- 8 tbsp unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup rolled oats
- 1/4 tsp salt
- 1 tbsp 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 tsp vanilla extract or vanilla bean paste
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pinch of ground cloves
- Optional Praline Topping
- 1 cup pecans, chopped
- 1/3 cup brown sugar
- 2 tbsp corn syrup
- 2 tbsp butter
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Cream butter and brown sugar, then mix in egg yolk and vanilla.
- Add flour, oats, salt, and water to form dough.
- Press dough into a 9-inch pie dish and chill for 30 minutes.
- Par-bake crust for 12–15 minutes until lightly golden.
- Reduce oven to 325°F (160°C).
- Heat milk and cream until just steaming (do not boil).
- Whisk eggs, yolk, sugar, vanilla, and spices.
- Slowly temper hot milk into egg mixture while whisking.
- Strain custard into warm crust.
- Bake 40–55 minutes until edges are set and center slightly jiggles.
- Cool 2 hours, then refrigerate at least 4 hours or overnight.
- Optional Praline Topping: Cook pecans, sugar, butter, corn syrup, salt, and cinnamon until caramelized. Stir in cream and vanilla. Cool slightly and pour over pie before serving.
Notes
- Pie must be fully chilled for best texture.
- Do not overbake—center should remain slightly jiggly.
- Best served at room temperature.
- Store refrigerated up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert, Pie
- Method: Bake
- Cuisine: American