Recipe For Egg Custard Pie
This Egg Custard Pie is a classic, comforting dessert that will impress with its ultra-creamy, silky-smooth texture, warming spices, and never-soggy oatmeal cookie crust. Whether you keep the recipe traditional (we love it with berries) or top it with next-level praline sauce for caramelized crunch, it's a perfect make-ahead choice for holiday dinners or cozy gatherings. Our foolproof recipe, tips, tricks, and step-by-step photos guarantee a flawless bake every time.
Servings 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 tsp EACH ground nutmeg, ground cinnamon, 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 sub light)
- 2 tablespoons unsalted butter
- 1/4 tsp EACH sea salt, ground cinnamon, plus more to taste
ADD LAST
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping
Instructions
CRUST:
- Prep Custard Eggs: Crack four large eggs and one egg yolk into a medium bowl. Let them sit at room temperature while you prepare the pie crust.
- Mix Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla and mix to combine, then scrape the bowl well. Add the flour, oats, and salt and mix on low speed until combined, about 1 minute. Add the water and mix just until the dough is smooth, about 1 minute.
- Form Crust: Lightly spray a standard 9-inch pie plate with nonstick cooking spray (spray with flour is best). Press the dough up the sides of the pan and into the bottom, using medium pressure. Don’t compact too much, or it can be stubborn to remove.
- Chill: Refrigerate for at least 30 minutes or overnight.
- Par-bake: As soon as you put the crust in the oven, begin making the custard so it can be added to a warm crust. Bake the crust at 375 degrees F without pie weights for 12-15 minutes until it is lightly golden. (Using a quiche pan will take about 8-10 minutes.) Let the crust cool for 10 minutes.
Custard
- Oven: Reduce the oven to 325 degrees F.
- Scald Milk: Combine the heavy cream and milk in a medium saucepan and warm over medium-low heat just until tiny bubbles form around the edges, 2 to 3 minutes. Remove from the heat.
- Whisk Eggs and Sugar: Meanwhile, whisk the eggs and egg yolk in a medium bowl until combined, then whisk in the sugar, vanilla, and spices until evenly distributed. Add the nutmeg here or sprinkle it over the top of the pie before baking. I like it best incorporated in this step; the pie still has a wonderfully speckled appearance.
- Temper Eggs: Gradually drizzle one ladleful of the scaled milk mixture into the egg mixture while whisking constantly. Repeat the process slowly until the milk mixture is fully incorporated, whisking constantly.
- Strain Custard: Hold a fine mesh sieve over the warm pie crust and pour the custard filling through to remove any possible coagulated egg specks.
- Bake: Cover the edges of the pie shell with a pie shield or wrap lightly with aluminum foil. Bake for 40-55 minutes, checking at 40 minutes. There are several variables in baking time, but you’ll know the pie is done when: 1) An instant-read thermometer inserted into the center reaches 175-180 degrees F. 2) The outer 1-2 inches are set, but the middle is still very jiggly. Don't be alarmed; the filling will set as it cools. 3) A knife inserted in the center comes out clean. This can also be true if it's overbaked, so use the first two indicators in conjunction with 3.
- Cool: Cool the pie on a wire rack for 2 hours, then refrigerate it for at least 4 hours, best if overnight.
Easy Praline Sauce
- The Praline can be added to the pie at any point before serving.
- Cook: Add the pecans, brown sugar, corn syrup, butter, salt, and cinnamon to a small saucepan. Cook over medium heat, stirring constantly, until the sugar and butter melt into a sticky coating. Stir in the cream and vanilla extract until combined.
- Cool: Set aside to cool for 10 minutes before topping the custard pie. Adjust to taste (I like more salt and cinnamon).
- Top: Transfer to the pie, spread as desired, then sprinkle with one tablespoon of coarse sugar.
Video
Notes
Storage: Let the pie cool completely after baking. Once cooled, cover it with plastic wrap pressed against its surface and refrigerate for up to 3 days. Avoid freezing, as it can negatively affect the texture and flavor. Always bring it back to room temperature before serving for the best taste and consistency.