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Custard Pie with Praline Sauce

Custard Pie with Praline Sauce on a Kitchen Table
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This classic Custard Pie is elevated with a decadent homemade Praline Sauce. The creamy, smooth custard is perfectly balanced by the rich, nutty sweetness of the praline.

Ingredients

Scale
  • For the Crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3-5 tablespoons ice water
  • For the Custard:
  • 3 cups whole milk
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • For the Praline Sauce:
  • 1 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup pecans, toasted and chopped
  • 1/4 teaspoon salt

Instructions

  1. Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, 1 tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
  4. Preheat oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights and bake for another 5-7 minutes, or until lightly golden.
  5. Make the Custard: In a saucepan, combine milk and vanilla bean (both pod and scrapings). Heat over medium heat until simmering. Remove from heat and let steep for 15 minutes. Remove the vanilla bean pod.
  6. In a bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened. Gradually whisk in the warm milk mixture.
  7. Strain the custard mixture through a fine-mesh sieve back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
  8. Remove from heat and stir in heavy cream. Pour the custard into the pre-baked pie crust.
  9. Bake at 325°F (160°C) for 30-40 minutes, or until the custard is set but still slightly jiggly in the center. Let cool completely.
  10. Make the Praline Sauce: In a saucepan, combine sugar and 1/4 cup water over medium heat. Cook, without stirring, until the sugar dissolves and turns a deep amber color.
  11. Remove from heat and carefully whisk in the heavy cream and butter. Stir until smooth. Stir in the pecans and salt.
  12. Let the sauce cool slightly before serving.
  13. Slice the pie and drizzle generously with praline sauce.

Notes

Serve chilled with a dollop of whipped cream for an extra touch of indulgence.

Find it online: https://busymomsimplenutrition.com/custard-pie-with-praline-sauce/