Egg Custard Pie Oatmeal Crust (Print Version)

# Ingredients:

→ Oatmeal Cookie Crust

01 - 8 tablespoons unsalted butter, at room temperature
02 - 45 grams light brown sugar
03 - 1 large egg yolk
04 - 1 teaspoon vanilla extract
05 - 190 grams all-purpose flour, spooned and leveled
06 - 70 grams rolled oats
07 - 1/4 teaspoon salt
08 - 1 tablespoon water

→ Custard Filling

09 - 4 large eggs
10 - 1 large egg yolk
11 - 295 millilitres heavy cream
12 - 295 millilitres whole milk
13 - 150 grams granulated sugar
14 - 2 teaspoons vanilla bean paste or vanilla extract
15 - 1/4 teaspoon ground nutmeg
16 - 1/4 teaspoon ground cinnamon
17 - 1/4 teaspoon fine sea salt or table salt
18 - Pinch of ground cloves, or more to taste

→ Praline Sauce (Optional, Highly Recommended)

19 - 100 grams pecans, finely chopped
20 - 45 grams light brown sugar
21 - 30 millilitres dark corn syrup or light corn syrup
22 - 28 grams unsalted butter
23 - 1/4 teaspoon sea salt
24 - 1/4 teaspoon ground cinnamon
25 - 2 tablespoons heavy cream
26 - 1/2 teaspoon vanilla extract
27 - 1 tablespoon coarse sugar, for topping

# Instructions:

01 - Crack four large eggs and one egg yolk into a medium bowl to reach room temperature while assembling the crust.
02 - Cream the butter and brown sugar in a stand mixer with paddle attachment on medium speed until smooth, about 2 minutes. Add the egg yolk and vanilla extract, then mix until combined. Scrape down the sides of the bowl.
03 - Add the flour, rolled oats, and salt to the bowl. Mix on low speed until just combined, about 1 minute. Add the water and mix until the dough is smooth, about 1 minute more.
04 - Lightly spray a standard 23-centimetre pie plate with nonstick baking spray. Press the dough evenly across the bottom and up the sides, applying medium pressure without overcompacting. Refrigerate for at least 30 minutes or overnight.
05 - Preheat oven to 190°C. Bake the chilled crust for 12-15 minutes, until lightly golden. Let rest to cool for 10 minutes; begin preparing the custard filling as it bakes.
06 - Lower oven to 165°C after par-baking the crust.
07 - In a medium saucepan, warm the heavy cream and whole milk over medium-low heat just until bubbles form at the edges, about 2-3 minutes; remove from heat.
08 - In a medium bowl, whisk the eggs and egg yolk until blended. Whisk in the sugar, vanilla, nutmeg, cinnamon, sea salt, and cloves until evenly incorporated.
09 - Slowly drizzle one ladleful of warm cream mixture into the eggs while whisking constantly. Gradually add the remaining milk mixture, whisking continuously to prevent scrambling.
10 - Pour the custard mixture through a fine mesh sieve directly into the pre-baked crust to ensure a smooth filling.
11 - Cover the pie shell edges with a pie shield or foil. Bake for 40-55 minutes. The pie is set when the outer rim is firm, the centre jiggles slightly, and an instant-read thermometer reads 80-82°C at the centre. Cool on a wire rack for 2 hours, then refrigerate for at least 4 hours or overnight.
12 - In a small saucepan over medium heat, combine pecans, brown sugar, corn syrup, butter, salt, and cinnamon. Cook, stirring constantly, until the mixture is glossy and thickened. Stir in the heavy cream and vanilla extract until combined. Remove from heat and cool for 10 minutes.
13 - Spread the cooled praline sauce over the pie before serving and sprinkle with coarse sugar. Slice and serve chilled.

# Notes:

01 - Bake the pie until the centre just barely jiggles for the silkiest texture and allow to cool fully before slicing.

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