Okay, friend, pull up a chair and let’s talk pie. Not just any pie, mind you, but a Custard Pie with Praline Sauce that’ll make you wanna slap your grandma – out of pure joy, of course! I swear, this recipe has become a legend in our family, passed down (and tweaked, naturally) over the years.

It’s funny, my earliest memory of Custard Pie with Praline Sauce is actually a complete disaster. I tried to make it for my mom’s birthday when I was, oh, maybe 12? Let’s just say the custard was runny, the crust was burnt, and the praline sauce… well, it was more like praline cement. We still laugh about it.

But, hey, every cooking journey has its bumps, right? It wasn’t long before I was making a Homemade Custard Pie that the family raved about. The secret? Patience and a good dose of butter! This Custard Pie with Praline Sauce isn’t just a dessert; it’s a warm hug on a plate, a reminder of cozy evenings spent around the table.

And honestly, amidst the chaos of school runs, soccer practice, and mountains of laundry, this Easy Custard Pie Recipe is a lifesaver. I can whip it up on a Sunday afternoon, and we have a delicious treat for the whole week.

You know, I first stumbled upon the idea of combining custard pie with praline sauce when I was flipping through an old cookbook my grandmother gave me. It had a recipe for a classic custard pie, but I wanted to add something extra, something… *me*. So, I played around with the praline sauce, adding a hint of bourbon (shhh, don’t tell the kids!) and a generous sprinkle of sea salt. It was a game changer. Now, even my picky eaters devour it! This Southern Custard Pie, made with Caramel Praline Sauce, feels just like home.

Speaking of picky eaters, one of my “aha” moments came when I realized that using high-quality vanilla extract made all the difference. Suddenly, even my son, who used to turn his nose up at anything that wasn’t chocolate, was asking for seconds! It’s those little tweaks, those personal touches, that make a recipe truly special. I hope you will try this Custard Pie with Praline Sauce and make it your own! Let’s get started, shall we?

What You’ll Need for This Custard Pie with Praline Sauce

Alright, let’s gather our supplies. Here’s what you’ll need to create this masterpiece of a Custard Pie with Praline Sauce. Don’t worry, it’s all pretty straightforward!

1 9-inch pie crust, pre-made or homemade (I usually cheat and buy the pre-made kind, because, let’s be honest, time is precious!)
1 ½ cups heavy cream (I always use organic heavy cream for my Custard Pie with Praline Sauce because I think it tastes richer. But any heavy cream will do!)
¾ cup granulated sugar
4 large eggs
1 teaspoon vanilla extract (As I mentioned before, good quality vanilla extract is KEY!)
¼ teaspoon salt
½ cup packed brown sugar
½ cup butter
½ cup chopped pecans (Or walnuts, if you prefer! I’ve even used almonds when I was out of pecans.)
¼ cup heavy cream (Yes, more heavy cream! We need it for that luscious Praline Sauce!)
1 tablespoon bourbon (Optional, but highly recommended! It adds a wonderful depth of flavor to the sauce.)
Pinch of sea salt (For that perfect sweet-and-salty balance.)

When making Custard Pie with Praline Sauce, I usually grab my ingredients from the local farmer’s market. You can find most of these ingredients at any grocery store. Here’s a Custard Pie with Praline Sauce trick I learned: if you’re short on time, you can even buy pre-made praline topping and just warm it up. Just make sure to get a good quality one! I always use salted butter in my praline sauce because the salt contrasts nicely with the sweet flavors.

Here are some cost saving tips for Custard Pie with Praline Sauce ingredients; buy in bulk when possible and consider freezing nuts to extend their shelf life. I also like to make my own vanilla extract; it takes time, but it’s so worth it.

Speaking of which, if you have leftover heavy cream, you can always whip it up and serve it alongside the pie. Or, you can use it to make my family’s favorite Broccoli Cheddar Soup with Shells. That’s dinner sorted for tomorrow!

Let’s Make This Custard Pie with Praline Sauce Together

Okay, are you ready to get your hands dirty? Don’t worry, this Custard Pie with Praline Sauce is easier than it looks. Just follow these steps, and you’ll be enjoying a slice of heaven in no time!

Preheat your oven to 350°F (175°C). While the oven is heating, take your pie crust out of the fridge. If you’re using a pre-made crust, prick the bottom with a fork to prevent it from puffing up.
Prepare the custard filling. In a large bowl, whisk together the heavy cream, granulated sugar, eggs, vanilla extract, and salt until well combined. Don’t over-whisk – you don’t want to incorporate too much air.
Pour the custard filling into the pie crust. Gently pour the mixture into the prepared pie crust. Be careful not to overfill it!
Bake the pie. Place the pie in the preheated oven and bake for 45-55 minutes, or until the filling is set but still slightly jiggly in the center. The edges should be golden brown. I learned the hard way with Custard Pie with Praline Sauce that it’s better to underbake it slightly than to overbake it. An overbaked custard pie can become cracked.
While the pie is baking, make the praline sauce. In a medium saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
Bring the sauce to a boil. Increase the heat to medium-high and bring the sauce to a boil. Continue to cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened slightly.
Remove the sauce from the heat. Stir in the pecans, bourbon (if using), and sea salt. Set aside to cool slightly. This Caramel Praline Sauce will smell heavenly!
Let the pie cool. Once the pie is done baking, remove it from the oven and let it cool completely on a wire rack.
Pour the praline sauce over the pie. Once the pie has cooled, pour the praline sauce evenly over the top.
Chill and serve. Refrigerate the pie for at least 2 hours before serving. This will allow the custard to set completely and the praline sauce to firm up.

In my kitchen, Custard Pie with Praline Sauce usually takes about an hour to bake, but every oven is different. So, keep an eye on it and adjust the baking time as needed. And don’t worry if your Custard Pie with Praline Sauce cracks a little on top – it’ll still taste amazing! While the Custard Pie with Praline Sauce is cooking, I usually do a quick tidy of the kitchen and start planning dinner.

Your Custard Pie with Praline Sauce should smell like warm vanilla and caramel. It’s a truly intoxicating aroma! If you’re feeling extra fancy, you can sprinkle a few extra pecans on top of the sauce before chilling it.

For more tips on baking pies, check out this recipe for classic pumpkin pie with pecan praline sauce.

How I Love to Serve This Custard Pie with Praline Sauce

Okay, so the hard part is done. Now comes the fun part: eating! This Custard Pie with Praline Sauce is delicious on its own, but here are a few ways my family and I love to enjoy it:

My family loves this Custard Pie with Praline Sauce when I serve it slightly chilled, with a dollop of freshly whipped cream. It’s the perfect ending to any meal. I also love to serve this Southern Custard Pie with a scoop of vanilla ice cream. The cold ice cream and warm pie create a delightful contrast.

This Custard Pie with Praline Sauce is perfect for Thanksgiving, Christmas, or any special occasion. It’s also a great dessert to bring to potlucks or dinner parties. Friends always ask for this Custard Pie with Praline Sauce recipe whenever I bring it to a gathering.

For presentation, I like to dust the pie with a little powdered sugar before serving. It adds a touch of elegance. You can also garnish it with fresh berries or a sprig of mint. If you have extra Custard Pie with Praline Sauce, you can store it in the refrigerator for up to 3 days.

One seasonal Custard Pie with Praline Sauce variation I’ve tried is adding a layer of thinly sliced apples to the bottom of the crust before pouring in the custard filling. It adds a lovely fall flavor. If you’re looking for something similar, check out this recipe for Sweet Potato Praline Bread Pudding. For a nutty twist, try adding a splash of Frangelico liqueur to the praline sauce.

Or for another flavor sensation, why not serve this Southern Custard Pie with my Lasagna Soup with Ricotta Mozzarella. That’s a meal that would definitely bring my family to the table!

Your Custard Pie with Praline Sauce Questions Answered

Alright, let’s tackle some common questions I get about this Custard Pie with Praline Sauce. I’ve had my fair share of Custard Pie with Praline Sauce mishaps, so I think I’m well-equipped to help you avoid them!

Q: My custard pie is always runny. What am I doing wrong?

A: This is a classic! You’re likely not baking it long enough, or your oven temperature is off. You know what I do when my Custard Pie with Praline Sauce doesn’t set properly? I let it cool completely and then pop it back into the oven for another 10-15 minutes. Just keep a close eye on it!

Q: Can I use a different type of nut in the praline sauce?

A: Absolutely! Pecans are traditional, but walnuts, almonds, or even hazelnuts would work well. My family prefers pecans, but they’ll gobble it up regardless!

Q: My praline sauce is too thick. How can I thin it out?

A: Add a tablespoon or two of heavy cream or milk until it reaches the desired consistency.

Q: Can I make this pie ahead of time?

A: Yes, definitely! In fact, I recommend making it a day ahead of time. It allows the custard to set completely and the flavors to meld together. It’s also less stress on the day of serving!

Q: Can I freeze this Custard Pie with Praline Sauce?

A: While you *can* freeze it, the texture of the custard may change slightly. It’s best enjoyed fresh.

Q: The crust is browning too quickly. What should I do?

A: Cover the edges of the crust with foil or a pie shield. This will prevent them from burning.

Q: Can I use a store-bought praline topping instead of making my own sauce?

A: Yes, but be sure to choose a good quality one. Homemade is always better, but sometimes convenience wins! One blog reader told me she likes to add a little bit of bourbon to her store-bought topping to give it an extra kick, which you might like to try. And hey, if you’re short on time, why not try my Caramel Apple Slices with Chocolate Drizzle as an alternative quick dessert.

My Final Thoughts on This Custard Pie with Praline Sauce

This Custard Pie with Praline Sauce holds a special place in my heart because it represents family, tradition, and the joy of sharing good food with loved ones. It’s a reminder that even the simplest ingredients, when combined with a little love and patience, can create something truly extraordinary. This Easy Custard Pie Recipe never fails to comfort me!

My Custard Pie with Praline Sauce Pro Tips:

Use a high-quality vanilla extract for the best flavor.
Don’t overbake the custard. It should be slightly jiggly in the center.
Let the pie cool completely before adding the praline sauce.

I’ve tried a few Custard Pie with Praline Sauce variations over the years. My husband loves it with a hint of cinnamon in the custard. My daughter prefers it with a drizzle of chocolate sauce on top of the praline sauce. And my son, well, he just wants more of everything!

Here are a few Custard Pie with Praline Sauce variations:

Chocolate Custard Pie with Praline Sauce: Add a melted chocolate to the custard base for a decadent twist.
Bourbon Pecan Custard Pie with Praline Sauce: Add a splash of bourbon to both the custard and the praline sauce.
Salted Caramel Custard Pie with Praline Sauce: Increase the amount of sea salt in the praline sauce for a salty-sweet flavor.

I hope you’ll make this Custard Pie with Praline Sauce your own, adding your own personal touches and creating memories that will last a lifetime. Don’t be afraid to experiment, to tweak the recipe to your liking, and to share it with those you love. Remember, cooking is about more than just following a recipe; it’s about creating something special, something that nourishes both the body and the soul.

Don’t worry about perfection; just have fun and enjoy the process. And if you want some inspiration, why not take a look at this post on Santa Fe Foodies about Killer Southern Pumpkin Praline Pie?

I hope you have a great cooking experience with this Homemade Custard Pie!

Custard Pie with Praline Sauce

Print Recipe

This Custard Pie with Praline Sauce is a decadent dessert with a smooth, creamy custard filling and a rich, buttery praline topping. It’s the perfect indulgence for any occasion.

Author: Liliana
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Custard:
1 ½ cups heavy cream
½ cup milk
½ cup granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
4 large egg yolks
For the Crust:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
4-6 tablespoons ice water
For the Praline Sauce:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
¼ cup heavy cream
¼ cup chopped pecans
1 teaspoon vanilla extract

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Instructions

Make the Crust: In a large bowl, whisk together flour and salt. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate, trim and crimp the edges.
Preheat oven to 375°F (190°C).
Make the Custard: In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat until just simmering, stirring occasionally.
Remove from heat and whisk in vanilla extract.
In a separate bowl, whisk egg yolks until lightly beaten. Gradually whisk in about 1/2 cup of the hot cream mixture to temper the yolks.
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not boil.
Pour the custard into the prepared pie crust.
Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
Let cool completely on a wire rack.
Make the Praline Sauce: In a saucepan, melt butter over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce is smooth and thickened.
Remove from heat and stir in pecans and vanilla extract.
Assemble: Pour the praline sauce over the cooled custard pie. Slice and serve.

Notes

Serve the custard pie chilled or at room temperature. For an extra touch, garnish with a dollop of whipped cream and a sprinkle of chopped pecans.