Description
This delightful Recipe For Egg Custard Pie is a comforting dessert that will elevate any gathering. With its luxuriously creamy filling made from rich heavy cream and milk, combined with aromatic spices like nutmeg and cinnamon, every bite melts in your mouth. The unique oatmeal cookie crust adds a satisfying crunch, contrasting beautifully with the smooth custard. Whether enjoyed plain or enhanced with a warm praline sauce, this pie is not just simple to make but also a showstopper at holiday dinners or cozy family nights. Follow this foolproof recipe to impress your guests and satisfy your sweet tooth!
Ingredients
Scale
- 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
- 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)
- 1 cup pecans (finely chopped) (optional)
- 1/3 cup packed light brown sugar (optional)
- 2 tablespoons dark corn syrup (may sub light) (optional)
- 2 tablespoons unsalted butter (optional)
- 1/4 tsp EACH sea salt, ground cinnamon (plus more to taste) (optional)
- 2 tablespoons heavy cream (optional)
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon coarse sugar (for topping) (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat together the unsalted butter and light brown sugar until creamy.
- Add the egg yolk and vanilla extract; mix well.
- Gradually add the all-purpose flour, rolled oats, and salt; stir until combined.
- Add water as needed until the dough comes together.
- Press the dough into the bottom and up the sides of your pie dish evenly.
- Bake the crust in the preheated oven for about 15 minutes or until lightly golden.
- Remove from oven and let cool while preparing the custard filling.
- In a large bowl, whisk together the eggs and additional egg yolk until well blended.
- Gradually stir in the heavy cream and whole milk until smooth.
- Mix in granulated sugar, vanilla bean paste or extract, ground nutmeg, ground cinnamon, fine sea salt, and ground cloves.
- Pour the custard filling into the cooled oatmeal cookie crust.
- Bake in your preheated oven for about 30 minutes or until set but slightly jiggly in the center.
- In a saucepan over medium heat, combine chopped pecans, light brown sugar, dark corn syrup, butter, sea salt, ground cinnamon, heavy cream, and vanilla extract.
- Cook until bubbly; then spread over baked pie.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg