Best Custard Pie Recipe – Creamy Filling & Caramel Pecan Topping
A creamy, classic custard pie topped with warm, buttery praline sauce made from brown sugar, pecans, and cream. A Southern dessert that’s perfect for holidays and gatherings.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours 10 minutes
- Yield: 8 slices 1x
Ingredients
For the Custard Pie:
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1 unbaked 9-inch pie crust
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1 ¼ cups whole milk
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¾ cup heavy cream
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4 large eggs
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⅔ cup granulated sugar
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2 tsp vanilla extract
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¼ tsp salt
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Optional: ¼ tsp ground nutmeg
For the Praline Sauce:
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¾ cup brown sugar
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½ cup heavy cream
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4 tbsp unsalted butter
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¾ cup chopped toasted pecans
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 375°F. Blind bake crust for 15–18 mins with weights, then 5–7 mins without. Cool.
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Lower oven to 325°F.
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Warm milk and cream in a saucepan. Whisk eggs, sugar, salt, and vanilla in a bowl. Slowly add warm milk mixture, whisking constantly.
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Strain custard and pour into crust. Sprinkle with nutmeg if using.
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Bake 35–45 minutes until edges are set and center jiggles slightly.
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Cool completely and refrigerate 2+ hours.
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For sauce: Heat brown sugar, butter, and cream over medium heat, stirring until smooth. Remove from heat, stir in pecans, vanilla, and salt.
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Serve pie slices topped with warm praline sauce.
Notes
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Praline sauce can be made ahead and reheated.
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Store pie chilled for up to 3 days.