Description
A silky, old-fashioned egg custard baked in a sturdy oatmeal cookie crust — creamy, gently spiced, and perfect topped with a sticky praline if you’re feeling extra. This version is ideal for making ahead: bake, chill, and serve when guests arrive.
Ingredients
Oatmeal Cookie Crust
- 8 Tbsp (1 stick) unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups (190 g) all-purpose flour, spooned & leveled
- 3/4 cup rolled oats
- 1/4 tsp salt
- 1 Tbsp water
Custard Filling
- 4 large eggs
- 1 large egg yolk
- 1 1/4 cups heavy cream
- 1 1/4 cups whole milk
- 3/4 cup granulated sugar
- 2 tsp vanilla bean paste or extract
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp fine sea salt (or table salt)
- Pinch ground cloves (optional, to taste)
Praline Sauce — optional (highly recommended)
- 1 cup pecans, finely chopped
- 1/3 cup packed light brown sugar
- 2 Tbsp dark corn syrup (light is fine)
- 2 Tbsp unsalted butter
- 1/4 tsp sea salt
- 1/4 tsp ground cinnamon
- 2 Tbsp heavy cream (add at the end)
- 1/2 tsp vanilla extract (add at the end)
- 1 Tbsp coarse sugar for sprinkling (optional)
Instructions
Prep & crust
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Bring the eggs to room temp. Crack 4 whole eggs + 1 yolk into a bowl and leave them on the counter while you make the crust — they’ll mix more smoothly later.
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Make the dough. In a mixer fitted with the paddle (or by hand), beat the softened butter with the brown sugar until creamy, about 2 minutes. Add the reserved egg yolk and vanilla; scrape the bowl. Stir in the flour, oats, and salt on low until combined, then add the tablespoon of water and mix just until the dough comes together.
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Form the shell. Lightly grease a standard 9-inch pie pan. Press the dough evenly into the bottom and up the sides with medium pressure — don’t pack it too hard or the crust may crack when sliced. Refrigerate the pan for at least 30 minutes (or overnight).
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Par-bake. Heat the oven to 375°F. Bake the chilled crust, uncovered, 12–15 minutes (quiche pans will take 8–10 minutes) until it’s faintly golden. Remove and let cool about 10 minutes; reduce oven temp to 325°F.
Custard
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Warm the dairy. Gently heat the cream and milk in a saucepan over medium-low until small bubbles appear at the edge and steam rises — scald, don’t boil. Remove from heat.
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Mix the eggs & sugar. Whisk together the 4 eggs + 1 yolk and the granulated sugar until blended. Stir in the vanilla, nutmeg, cinnamon, salt and a pinch of cloves, if using.
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Temper the eggs. Slowly stream about a ladle of the hot milk into the egg mixture while whisking constantly, then repeat, adding the rest gradually. This warms the eggs without scrambling them.
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Strain & fill. Pour the tempered custard through a fine mesh sieve into the warm par-baked crust to catch any stray bits.
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Bake low & slow. Cover the outer crust edge with a shield or foil. Bake at 325°F for roughly 40–55 minutes. Look for the center to still jiggle slightly while the edges are set; an instant-read thermometer should read ~175–180°F in the middle. (Check at 40 minutes; ovens vary.)
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Cool gently. Let the pie cool on a rack for about 2 hours, then refrigerate at least 4 hours — overnight is best for a clean slice and deepened flavor.
Quick praline sauce (finish before serving)
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Make the praline. In a small saucepan over medium heat combine chopped pecans, brown sugar, corn syrup, butter, salt and cinnamon. Stir constantly until the sugar melts and the mixture becomes glossy and coats the nuts. Remove from heat and stir in the heavy cream and vanilla. Let it cool a few minutes; it will thicken as it cools.
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Top the pie. Spoon or spread the praline over the chilled custard when ready to serve. Finish with a sprinkle of coarse sugar if you want extra sparkle and crunch.
Notes
- Notes & storage
- Do not freeze — freezing changes custard texture.
- Refrigerate covered (press plastic wrap to the surface) up to 3 days. Bring to room temperature before serving if you prefer a softer mouthfeel.
- Thermometer = peace of mind. Aim for 175°F in the center; the filling will continue to set while cooling.
- Make-ahead friendly. Bake the pie a day in advance, chill, then add the praline just before serving for best texture.
- Tips for success
- Scald, don’t boil the milk/cream — too hot and the eggs will scramble.
- Temper slowly to avoid lumps.
- Avoid overbaking: watch the jiggle and use the thermometer.
- Don’t compact your crust while pressing, or it may crack when you slice.