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Recipe For Egg Custard Pie

Delightful Recipe For Egg Custard Pie Everyone Will Love

This recipe for egg custard pie features a creamy texture and a crispy oat cookie crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oat Cookie Crust
  • 8 tablespoons unsalted butter softened
  • 1/3 cup light brown sugar can substitute with granulated sugar
  • 1 large egg yolk can substitute with a flax egg for vegan option
  • 1 teaspoon vanilla extract consider vanilla bean paste for a more intense profile
  • 1.5 cups all-purpose flour gluten-free flour can be used
  • 3/4 cup rolled oats quick oats can be used
  • 1/4 teaspoon fine sea salt regular salt can be used if sea salt is unavailable
For the Custard Filling
  • 1.33 cups heavy cream coconut cream can be a great dairy-free substitute
  • 1/2 cup whole milk other plant-based milks work for dairy-free
  • 3/4 cup granulated sugar reduce for less sweet
  • 1/4 teaspoon nutmeg can use pumpkin spice for a twist
  • 1 tablespoon cinnamon adjust to taste if desired
  • 1/4 teaspoon cloves can omit or reduce
  • 4 large eggs silken tofu blended smooth is a great egg-free alternative
Optional Praline Sauce
  • 1 cup pecans can be omitted for a nut-free version
  • 1/2 cup brown sugar coconut sugar can be an alternative
  • 1/4 cup corn syrup honey can be used as a substitute
  • 2 tablespoons butter
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup heavy cream coconut cream works for a dairy-free option

Equipment

  • mixing bowl
  • pie dish
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Cream together the butter and light brown sugar until smooth and fluffy. Mix in egg yolk and vanilla extract. Gradually add flour, rolled oats, and fine sea salt, mixing until a dough forms. Press into a greased pie dish and bake for about 15 minutes until lightly golden. Set aside to cool.
  2. In a separate bowl, whisk together eggs and egg yolk. Pour in heavy cream and whole milk, then add granulated sugar, vanilla bean paste, nutmeg, cinnamon, sea salt, and cloves. Mix until smooth.
  3. Pour the custard filling into the cooled oat cookie crust. Bake for approximately 30 minutes until the center is slightly jiggly yet set. Allow to cool on a wire rack for at least 1 hour.
  4. For praline sauce, combine pecans, brown sugar, corn syrup, butter, sea salt, cinnamon, heavy cream, and vanilla in a saucepan over medium heat. Stir until thickened to drizzle over pie.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure you don't overbeat the custard mixture to maintain a smooth texture. Use fresh ingredients for best results. Allow the pie to cool completely before slicing.

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