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Egg Custard Pie

Recipe For Egg Custard Pie
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Indulge in the creamy goodness of this Egg Custard Pie, a delightful dessert that combines a silky custard filling with a crunchy oatmeal cookie crust. Perfect for any occasion, this pie can be served plain or dressed up with fresh berries and a rich praline topping. With its comforting flavors and smooth texture, this egg-based dessert is sure to become a family favorite for holiday gatherings or cozy weeknight dinners.

Ingredients

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  • 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 all-purpose flour (spooned and leveled)
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 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
  • 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
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare the oatmeal cookie crust by creaming butter and brown sugar in a mixing bowl. Add egg yolk and vanilla extract; mix well. Gradually incorporate flour, oats, and salt until combined. Roll out the dough and fit it into a pie dish. Bake for 15 minutes or until golden.
  2. For the custard filling: whisk together eggs and egg yolk until frothy. Stir in heavy cream, milk, sugar, vanilla bean paste or extract, nutmeg, cinnamon, salt, and cloves until fully combined.
  3. Pour the custard into the baked crust and bake for 30 minutes until set but slightly jiggly in the center.
  4. To prepare the praline topping: combine chopped pecans with brown sugar, corn syrup, butter, salt, cinnamon, cream, and vanilla extract in a saucepan over medium heat until melted.
  5. After cooling slightly from baking, top the pie with the praline mixture and cool completely before serving.

Nutrition

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