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–+ servings

Egg Custard Pie

A homemade dessert that evokes warm memories with its ultra-creamy, silky-smooth texture and comforting aroma of warming spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 8 tablespoons unsalted butter at room temperature
  • 1/3 cup light brown sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1.5 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
  • 1.25 cups heavy cream
  • 1.25 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
  • 1 pinch ground cloves or more to taste
  • 1 cup pecans finely chopped (optional for topping)
  • 1/3 cup packed light brown sugar for topping
  • 2 tablespoons dark corn syrup may sub light
  • 2 tablespoons unsalted butter for topping
  • 1/4 teaspoon sea salt for topping
  • 1/4 teaspoon ground cinnamon for topping
  • 2 tablespoons heavy cream for topping
  • 1/2 teaspoon vanilla extract for topping
  • 1 tablespoon coarse sugar for topping

Method
 

  1. Cream together the room-temperature unsalted butter and light brown sugar until smooth. Mix in the egg yolk and vanilla extract until fully integrated. Gradually stir in the flour, rolled oats, salt, and water until a dough forms. Press this dough into your pie dish evenly across the bottom and up the sides. Chill while you prepare the filling.
  2. Preheat your oven to 350°F (175°C). Bake your crust for about 15 minutes until it's lightly golden but not fully cooked.
  3. In a mixing bowl, whisk together four large eggs and one additional egg yolk until well blended. Gradually add in the heavy cream and whole milk while continuing to whisk. Stir in granulated sugar and all your spices for that signature custard flavor.
  4. Carefully pour the custard mixture into your pre-baked crust for even distribution.
  5. Return your pie to the oven and bake for approximately 30 minutes until set but slightly jiggly in the center. Allow it to cool completely at room temperature before chilling in the fridge for at least two hours.
  6. For the optional praline topping, combine finely chopped pecans with light brown sugar, corn syrup, butter, sea salt, cinnamon, heavy cream, and vanilla extract. Cook on low heat until bubbly and thickened. Drizzle over each slice when serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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