Description
This Custard Pie with Praline Sauce is pure Southern-style indulgence — silky vanilla custard baked in a buttery crust, then crowned with warm, nutty praline sauce. Every bite melts with caramel sweetness and a velvety texture that makes it an unforgettable dessert for any occasion.
Ingredients
Scale
Custard Pie:
- 1 blind-baked 9-inch crust
- 1 ½ cups whole milk, ½ cup heavy cream
- 3 large eggs + 2 yolks
- ¾ cup sugar, 1 ½ tsp vanilla, ¼ tsp salt
- Pinch nutmeg, optional 1 tsp cornstarch
Praline Sauce:
- ½ cup butter, 1 cup brown sugar
- ½ cup heavy cream
- 1 cup toasted pecans, ¼ tsp salt, 1 tsp vanilla
- Optional: 1–2 Tbsp corn syrup, 1–2 tsp bourbon
Instructions
- Blind-bake crust at 375°F (190°C) with weights ~15 minutes; remove weights, bake 5–8 minutes more until bottom looks dry/golden. Cool.
- Warm dairy (milk + cream) to steaming.
- Whisk eggs with sugar, salt, vanilla.
- Temper in warm dairy slowly; sieve into a jug; add nutmeg (and cornstarch if using).
- Pour into the crust set on a preheated sheet pan.
- Bake at 325°F (165°C) until edges set and center gently jiggles (about 35–50 minutes total).
- Cool to room temp; chill for the cleanest slices.
- Praline: Melt butter; stir in brown sugar. Add cream; simmer 2–3 minutes until spoon-coating. Off heat, stir in pecans, salt, vanilla (and bourbon if using).
- Serve: Slice chilled pie; spoon warm praline sauce over each slice.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 34g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg