Custard Pie with Praline Sauce Recipe | Southern Dessert with Pecans
"This custard pie with praline sauce is a rich, creamy Southern dessert topped with crunchy pecans. Perfect for holidays, family gatherings, or whenever you crave a sweet and nutty treat."
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Pie dish (9-inch)
- Oven
- Cooling rack
Ingredients
For the Crust:
- 1 pastry crust (homemade or store-bought) OR 1 ½ cups graham cracker crumbs + 6 tbsp melted butter
For the Custard Filling:
- 4 large eggs
- ¾ cup sugar
- 2 cups whole milk or cream
- 1 tsp vanilla extract
- Pinch of salt
For the Praline Sauce:
- 1 cup sugar
- ½ cup butter
- ½ cup heavy cream
- 1 cup chopped pecans (or almonds/hazelnuts)
- Optional flavor boosters: 1 tbsp bourbon, ½ tsp cinnamon.
Instructions
- Prepare crust: Roll pastry into pie dish and blind-bake at 350°F (175°C) for 10 minutes. If using graham cracker crust, press crumbs into dish and bake for 8 minutes.
- Mix custard: Whisk eggs, sugar, milk/cream, vanilla, and salt until smooth. Pour into crust.
- Bake custard: Bake at 350°F (175°C) for 35–40 minutes, until custard is set but slightly jiggly in the center. Cool completely, then chill for 2 hours.
- Make praline sauce: In saucepan, melt sugar and butter until caramelized. Stir in cream and pecans. Simmer until glossy and thick.
- Assemble: Pour praline sauce over chilled custard pie. Spread evenly.
- Serve: Slice and garnish with whipped cream or candied nuts.
- Expert tip: Chill pie before adding praline sauce for clean slices.
Notes
- Storage: Refrigerate pie for 3–4 days. Keep praline sauce separate until serving.
- Reheating: Warm praline sauce gently before drizzling.
- Variations: Try chocolate custard, pumpkin custard, or mini tarts with praline drizzle.
- Tip: Always blind-bake crust to prevent sogginess and test custard doneness with a gentle jiggle.