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Custard Pie with Praline Sauce

Mouthwatering Custard Pie with Praline Sauce
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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.

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

Instructions

  1. 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.
  2. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. 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.
  4. Preheat oven to 375°F (190°C).
  5. Make the Custard: In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat until just simmering, stirring occasionally.
  6. Remove from heat and whisk in vanilla extract.
  7. 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.
  8. 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.
  9. Pour the custard into the prepared pie crust.
  10. Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
  11. Let cool completely on a wire rack.
  12. 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.
  13. Remove from heat and stir in pecans and vanilla extract.
  14. 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.

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