Egg Custard Pie Oatmeal Crust

Egg custard pie was always that comfort dessert at my grandmother’s table creamy rich and perfectly spiced with a buttery golden crust. This version takes it up a notch with an oatmeal cookie crust and an irresistible praline sauce transforming a humble classic into something no one can resist bringing to every family celebration.

A few years back after baking this for a holiday gathering it instantly became a staple my niece still asks for “the pie with the cookie crust” at every visit.

Ingredients

• Unsalted butter: gives the crust richness and a tender bite use good quality European butter if possible
• Light brown sugar: adds subtle sweetness and helps the crust caramelize a soft packed type is best for easy mixing
• Large eggs: both yolk and whole eggs for the crust and custard yield a creamy filling always use freshest eggs for best taste
• Vanilla extract or bean paste: deepens flavor and aroma real vanilla really makes a difference here
• All purpose flour: structure for the crust and makes mixing easy look for flour with a medium protein content for best texture
• Rolled oats: turn the crust into an oat cookie style base old fashioned rolled oats provide extra chew
• Salt: balances sweet bring out flavors choose fine sea salt for even seasoning
• Heavy cream and whole milk: create luscious custard fresh cream gives the silkiest texture
• Granulated sugar: sweetens the custard use superfine for easier whisking with eggs if you have it
• Ground nutmeg and cinnamon: both essentials for warm spiced flavor freshly grated nutmeg provides the best fragrance
• Ground cloves: small but mighty use sparingly for depth and holiday flair
• Pecans for the sauce: add crunch and buttery notes always toast before chopping if you have time for more flavor
• Brown sugar corn syrup and butter: blend into a caramel like praline topping look for dark corn syrup for richer taste
• Coarse sugar for topping: gives a sweet sparkly finish try turbinado or demerara for crunch

Step-by-Step Instructions

Prep Custard Eggs:

Crack four large eggs and one egg yolk into a medium bowl then set aside at room temperature so they are ready when you need them for the custard mixture

Mix Ingredients:

Cream together room temperature butter and light brown sugar in your stand mixer for two minutes on medium speed until the mixture is totally smooth and lighter in color Add an egg yolk and vanilla mixing to combine then use a spatula to scrape down the bowl Add flour oats and salt mixing on low until everything comes together about one minute Finally add water and keep mixing just until the dough looks uniform and smooth do not overwork

Form Crust:

Lightly coat a nine inch pie plate with baking spray with flour if you have it Press the oat dough into the bottom and up the sides using medium even pressure Try not to pack it in too tightly as the crumbly texture is key after baking

Chill:

Place the prepared crust in your fridge and chill for at least thirty minutes or let it rest overnight This prevents shrinking and firms up the oats

Par Bake:

Bake your cold crust at three hundred seventy five degrees fahrenheit for twelve to fifteen minutes until just golden Let cool for ten minutes before filling

Scald Milk:

Warm both heavy cream and whole milk in a saucepan over medium low until small bubbles form at the edges Do not let it boil Turn off heat

Whisk Eggs and Sugar:

Whisk the eggs and extra yolk set aside earlier in a medium bowl Next add granulated sugar vanilla all the spices and salt whisking until very smooth and well combined

Temper Eggs:

Slowly drizzle a ladleful of the warm milk mixture into the eggs while whisking constantly Repeat slowly with the rest until combined This keeps the custard smooth and avoids scrambling

Strain Custard:

Hold a fine sieve over the warm par baked crust and pour the custard through straining out any lumps or cooked egg bits

Bake Custard:

Reduce oven temperature to three hundred twenty five degrees Cover crust edges with a pie shield or foil to prevent over browning Pour filling into shell and bake for forty to fifty five minutes Start checking at forty minutes The pie is finished when the outer inch is set but the center jiggles a thermometer reads one seventy five to one eighty degrees or a knife comes out clean but do not rely only on the knife

Cool and Chill:

Cool the pie for at least two hours on a wire rack then cover and refrigerate for four hours overnight is best for clean slices

Cook Praline Sauce:

Make the praline by mixing chopped pecans brown sugar syrup butter salt and cinnamon in a saucepan Cook over medium heat stirring until melted and sticky Remove from heat stir in cream and vanilla Taste and adjust salt or spice Set aside to cool ten minutes

Top and Finish:

Spoon the cooled praline sauce over the cold custard pie and sprinkle with coarse sugar just before serving for a crunchy sweet finish

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Storage Tips

Store any leftovers tightly wrapped in the fridge for up to three days The crust maintains its texture better than most so slices keep well If you have extra praline sauce store it in a separate airtight container and warm gently before drizzling over leftovers

Ingredient Substitutions

You can swap light brown sugar for dark to deepen the flavor or use all granulated sugar in the custard for a more mellow taste For the milk a combination of half and half can be used in place of cream and milk in a pinch Almonds or walnuts can step in for pecans in the sauce if desired and omit cloves if you prefer a simpler spice profile

Serving Suggestions

Serve cold from the fridge for the neatest slices or just slightly cool for a softer custard Drizzle extra praline sauce over each slice and top with a bit more coarse sugar Friends love it paired with cinnamon whipped cream during the holidays or just a sprinkle of cinnamon on top for a cozy finish

Cultural and Historical Context

Egg custard pies have a rich tradition in southern and English home kitchens prized for their simple ingredients and smooth texture The addition of an oatmeal cookie crust is a contemporary nod to vintage recipes and brings nostalgia for both bakers and eaters Once a economical dessert made from pantry basics custard pie remains a beloved classic for all ages

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Frequently Asked Questions

→ Can I use store-bought crust instead of homemade oatmeal crust?

While a store-bought crust works, the oatmeal cookie crust offers unique texture and flavor that elevates the dessert.

→ What does scalding the milk and cream do for custard?

Scalding helps infuse flavors, speeds up baking, and ensures a smooth custard without curdling the eggs.

→ Why strain the custard before baking?

Straining removes any bits of cooked egg, resulting in a perfectly smooth, creamy custard filling.

→ How do I know the custard is baked properly?

The outer edges should be set, while the center remains jiggly and reaches 175–180°F. It will firm up as it cools.

→ Is the praline sauce necessary?

Praline is optional but highly recommended for added crunch and sweet, nutty depth. Serve on the side or on top.