Introduction

Remember those cozy Sunday dinners at Grandma’s house? The kind where the air was thick with delicious smells and the love was just as palpable? This Old Fashioned Custard Pie brings all those warm, nostalgic feelings right back to your kitchen. It’s not just a dessert; it’s a hug in a flaky, crumbly crust, and the best part? It’s surprisingly simple to whip up, making it perfect for those spontaneous cravings or when you want to impress without the fuss.

Why You’ll Love This Recipe

Fast: While it needs chilling time, the active prep is quicker than you think!
Easy: Simple steps mean even beginner bakers can achieve pie perfection.
Giftable: Imagine handing a friend or neighbor a slice of this goodness – it’s pure edible love.
Crowd-pleasing: This classic flavor combination is a guaranteed hit with everyone, from little ones to seasoned dessert lovers.

Ingredients

Let’s gather our goodies! Don’t worry, it’s all stuff you can probably find right in your pantry or at your local grocery store.

For the Oatmeal Cookie Crust:

8 tablespoons unsalted butter, room temperature: This gives us that tender, melt-in-your-mouth texture. Make sure it’s softened, not melted!
1/3 cup light brown sugar: For that subtle caramel sweetness.
1 large egg yolk: This is our binder and adds richness.
1 teaspoon vanilla extract: Because what’s a cookie crust without a little vanilla magic?
1 1/2 cups (190 g) all-purpose flour, spooned and leveled: Our sturdy base. Spoon it into your measuring cup and level it off with a straight edge.
3/4 cup rolled oats: These add a lovely texture and nutty flavor, just like your favorite oatmeal cookies!
1/4 teaspoon salt: Balances out all that sweetness.
1 tablespoon water: Just a touch to help the dough come together.

For the Creamy Custard:

4 large eggs: The stars of our custard show!
1 large egg yolk: For extra creaminess and a richer yellow hue.
1¼ cups heavy cream: This is where the lusciousness comes from!
1¼ cups whole milk: A perfect partner to the cream for a balanced richness.
3/4 cup granulated sugar: Sweetness is key here!
2 teaspoons vanilla bean paste or extract: Vanilla bean paste gives those pretty little flecks and a more intense flavor, but extract works beautifully too.
1/4 teaspoon ground nutmeg: A warm spice that’s classic with custard.
1/4 teaspoon ground cinnamon: Adds another layer of comforting spice.
1/4 teaspoon fine sea salt: A pinch of salt makes all the flavors pop.
Pinch of ground cloves: Just a tiny bit for that extra depth of flavor.

For the Praline Sauce (Optional, but oh-so-worth-it!):

1 cup pecans, finely chopped: Toasted or raw, your choice!
1/3 cup packed light brown sugar: For that classic praline sweetness.
2 tablespoons dark corn syrup: Helps create that wonderful chewy, sticky texture.
2 tablespoons unsalted butter: For richness and gloss.
1/4 teaspoon sea salt: To balance the sweet.
1/4 teaspoon ground cinnamon: More warming spice!
2 tablespoons heavy cream: To make it wonderfully smooth and pourable.
1/2 teaspoon vanilla extract: For that final touch of flavor.
1 tablespoon coarse sugar for topping: For a delightful crunch.

How to Make It

Alright, let’s get our hands a little bit sticky and create some magic!

Making That Irresistible Oatmeal Cookie Crust:

First things first, let’s cream together that softened butter and light brown sugar in a bowl. Beat them until they’re looking light and fluffy – like a delicious cloud!
Next, we’ll beat in the egg yolk and vanilla extract. Just a quick mix until everything is well combined.
In a separate bowl, whisk together your flour, rolled oats, and salt. This ensures our dry ingredients are evenly distributed.
Now, gradually add those dry ingredients to your wet ingredients. Mix everything together until it just comes together into a cohesive dough. Don’t overmix; we don’t want tough cookies (or crusts!).
Stir in that tablespoon of water. It’ll help everything bind nicely.
Time to get hands-on! Press this beautiful dough evenly into the bottom and up the sides of your 9-inch pie plate. Make sure it’s nice and uniform.
Pop that pie plate into the freezer for about 30 minutes. This helps the crust hold its shape while it bakes.
While the crust is chilling, preheat your oven to 375°F (190°C).
Bake that chilled crust for 15-18 minutes, or until it’s just lightly golden. Let it cool completely on a wire rack before we move on. Patience is a virtue, especially with pie!

Whipping Up the Dreamy Custard:

In a medium bowl, whisk together your eggs and that extra egg yolk until they’re well combined and look nice and smooth.
Now, let’s heat our dairy. Combine the heavy cream and whole milk in a saucepan and heat it over medium heat until it’s just starting to simmer around the edges. Don’t let it boil!
This is a crucial step called tempering, and it prevents your eggs from scrambling. Slowly, and I mean slowly, whisk about half of the hot cream mixture into your eggs. Keep whisking as you pour to gradually raise the temperature of the eggs.
Once you’ve added about half the cream, pour that tempered egg mixture back into the saucepan with the remaining cream.
Add in your granulated sugar, vanilla bean paste or extract, nutmeg, cinnamon, salt, and cloves. Whisk everything together until it’s smooth and lovely.
Now, we’ll cook this custard over low heat, stirring constantly. This is important! You want it to thicken enough to coat the back of a spoon, which usually takes about 8-10 minutes. Again, no boiling!
Once thickened, pour that beautiful, silky custard through a fine-mesh sieve directly into your cooled pie crust. This removes any little bits that might have cooked unevenly, ensuring a super smooth finish.

Baking Your Masterpiece:

Reduce your oven temperature to 325°F (160°C). We want a gentle bake now.
Place your pie on a baking sheet. This catches any potential drips and makes it easier to get in and out of the oven.
Bake for 40-50 minutes, or until the center of the custard is set but still has a slight wobble. It will continue to firm up as it cools.
Let your pie cool completely on a wire rack. Then, for the best texture and flavor, chill it in the refrigerator for at least 4 hours before serving. This allows the custard to fully set.

The Grand Finale: Praline Sauce (If You’re Feeling Fancy!)

In a saucepan, combine your chopped pecans, light brown sugar, dark corn syrup, butter, sea salt, and cinnamon.
Cook this mixture over medium heat, stirring constantly, until the butter is melted and everything is smooth and bubbling gently.
Remove the pan from the heat and stir in the heavy cream and vanilla extract until everything is wonderfully smooth and glossy.
Let the sauce cool slightly. It will thicken as it cools.
Just before you’re ready to serve your pie, spoon that decadent praline sauce over the top and sprinkle with that coarse sugar for a delightful crunch. It’s the perfect finishing touch!

Substitutions & Additions

This recipe is fantastic as is, but we’re all about making it your own! Here are a few ideas:

Crust: If you’re short on time, a store-bought graham cracker crust or even a simple shortbread crust would be delightful. For a richer oat flavor, you could even try using whole wheat flour instead of all-purpose.
Custard Spices: Feel free to play with the spices! A pinch of cardamom or even a tiny bit of ginger can add an interesting twist. If you’re a fan of citrus, a little lemon or orange zest in the custard is lovely.
Praline Power: Don’t have pecans? Walnuts or even sliced almonds would be delicious in the praline sauce. You could also skip the praline sauce entirely and just top with freshly whipped cream and a sprinkle of cinnamon.
Extra Goodies: Fold in some fresh berries into the custard before baking for a fruity surprise, or a few chocolate chips if you’re feeling decadent!

Tips for Success

A few little tricks can make all the difference between a good pie and an absolutely unforgettable one!

Room Temperature Ingredients: For the crust, make sure your butter is truly softened, not melted. This is key for that tender texture.
Don’t Overmix the Crust: Overworking the dough can lead to a tough crust. Mix until just combined.
Gentle Heat for Custard: The most important tip for perfect custard is to cook it over low heat and stir constantly. This prevents scorching and ensures a silky smooth texture. If you see lumps forming, it might be getting too hot!
Straining is Key: Don’t skip straining the custard. It’s the secret to that ultra-smooth, creamy finish.
Prep Ahead: You can absolutely make the crust and the praline sauce (if using) a day in advance. The pie itself is best served chilled, so it’s a great make-ahead dessert for parties.

How to Store It

Once your beautiful pie has cooled and chilled, cover it loosely with plastic wrap or foil. It will keep beautifully in the refrigerator for up to 3-4 days. The praline sauce can also be stored separately in an airtight container in the fridge for up to a week.

FAQs

Can I make this pie ahead of time?

Absolutely! This custard pie is actually best made ahead of time. You can bake and chill it the day before you plan to serve it. The praline sauce can also be made in advance.

How do I know when the custard is done?

The custard is done when it’s thick enough to coat the back of a spoon. When you run your finger through it, the line should hold its shape. The center of the pie might still have a slight jiggle, which is perfectly normal and means it will continue to set as it cools.

My custard has lumps. What went wrong?

Lumps usually happen if the custard got too hot and the eggs started to scramble. Make sure you’re cooking over low heat and stirring constantly. If you do get lumps, straining it through a fine-mesh sieve is your best friend!

Can I bake this pie in a pre-made crust?

Yes, you certainly can! A pre-made graham cracker or shortbread crust will work wonderfully. Just follow the instructions for filling and baking the custard.

Old Fashioned Custard Pie

A comforting and nostalgic Old Fashioned Custard Pie with a homemade oatmeal cookie crust and an optional praline sauce, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 18

Servings 8 slices

Equipment

Mixing bowls multiple sizes recommended
Whisk
Electric mixer optional, for creaming butter and sugar
Measuring Cups
Measuring spoons
9-inch pie plate
Wire rack
Saucepan for heating dairy and making praline sauce
Fine-mesh sieve
Baking Sheet

Ingredients

Oatmeal Cookie Crust

8 tablespoons unsalted butter, room temperature softened, not melted
0.33 cup light brown sugar
1 teaspoon vanilla extract
1.5 cups all-purpose flour, spooned and leveled
0.75 cup rolled oats
0.25 teaspoon salt
1 tablespoon water

Creamy Custard

1.25 cups heavy cream
1.25 cups whole milk
0.75 cup granulated sugar
2 teaspoons vanilla bean paste or extract
0.25 teaspoon ground nutmeg
0.25 teaspoon ground cinnamon
0.25 teaspoon fine sea salt
0.25 teaspoon ground cloves

Praline Sauce (Optional)

1 cup pecans, finely chopped toasted or raw
0.33 cup packed light brown sugar
2 tablespoons dark corn syrup
2 tablespoons unsalted butter
0.25 teaspoon sea salt
0.25 teaspoon ground cinnamon
2 tablespoons heavy cream
0.5 teaspoon vanilla extract
1 tablespoon coarse sugar for topping

Instructions

Cream together the softened butter and light brown sugar in a bowl until light and fluffy.
Beat in the egg yolk and vanilla extract until well combined.
In a separate bowl, whisk together the flour, rolled oats, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a cohesive dough forms. Do not overmix.
Stir in 1 tablespoon of water to help the dough bind.
Press the dough evenly into the bottom and up the sides of a 9-inch pie plate.
Freeze the pie crust for about 30 minutes to help it hold its shape.
Preheat oven to 375°F (190°C).
Bake the chilled crust for 15-18 minutes, or until lightly golden. Let it cool completely.
In a medium bowl, whisk together the eggs and the extra egg yolk until smooth.
Heat the heavy cream and whole milk in a saucepan over medium heat until just simmering around the edges. Do not boil.
Temper the eggs by slowly whisking about half of the hot cream mixture into the eggs, whisking constantly.
Pour the tempered egg mixture back into the saucepan with the remaining cream.
Add the granulated sugar, vanilla bean paste or extract, nutmeg, cinnamon, salt, and cloves. Whisk until smooth.
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
Pour the thickened custard through a fine-mesh sieve into the cooled pie crust.
Reduce oven temperature to 325°F (160°C).
Place the pie on a baking sheet.
Bake for 40-50 minutes, or until the center of the custard is set but still has a slight wobble.
Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 4 hours before serving.
To make the praline sauce, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon in a saucepan.
Cook over medium heat, stirring constantly, until butter is melted and mixture is bubbling gently.
Remove from heat and stir in heavy cream and vanilla extract until smooth and glossy.
Let the praline sauce cool slightly. Spoon over the chilled pie just before serving and sprinkle with coarse sugar.

Notes

The praline sauce is optional but highly recommended. The pie is best served chilled.