Get ready, because I’m about to drop a dessert BOMB on you. This isn’t your grandma’s wimpy pie. We’re talking about a Custard Pie with Praline Sauce so outrageously good, it’ll make you wanna slap your abuela! (But don’t actually slap your abuela, okay?)
I knew I needed to share this Custard Pie with Praline Sauce with you the moment I perfected the praline sauce. The first few batches were… let’s say “educational.” Too grainy, too sweet, not enough oomph. Then, BAM! The perfect balance of buttery, nutty, caramelly goodness. It’s the kind of sauce you want to eat straight from the spoon!
This Custard Pie with Praline Sauce is pure Cuba Queen – bold, unapologetic flavor that screams “CELEBRATION!” It’s rich, decadent, and guaranteed to make any day feel like a fiesta. I’m practically bursting with excitement to share this recipe with you. Get your aprons ready, mis amigos – we’re about to make some magic!
INGREDIENTS You Need for This
This Custard Pie with Praline Sauce ingredient list is short but mighty! Don’t let the simplicity fool you – each element is crucial for achieving maximum flavor impact. We’re going for a custard pie that’s rich, creamy, and utterly irresistible.
- 1 1/2 cups heavy cream: The foundation of our creamy dream. Don’t skimp – this is where the magic happens.
- 1/2 cup whole milk: Adds a touch of lightness while still keeping the custard rich.
- 1/2 cup granulated sugar: Sweetness, but not TOO sweet. We want the praline sauce to be the star of the show.
- 1/4 teaspoon salt: Enhances all the other flavors. Trust me, it’s important!
- 1 teaspoon vanilla extract: The best vanilla you can find. Splurge on this one Custard Pie with Praline Sauce ingredient – trust me, it makes a difference.
- 4 large egg yolks: These babies are what give our custard its velvety texture and rich flavor.
- 1 pre-made pie crust: (Or, if you’re feeling ambitious, make your own!) I won’t judge.
- 1 cup packed brown sugar: The base for our glorious praline sauce. The darker the sugar, the richer the flavor.
- 1/2 cup (1 stick) unsalted butter: Adds richness and helps create that luscious, caramelly sauce.
- 1/4 cup heavy cream: Creates the perfect consistency for our praline sauce.
- 1/2 cup chopped pecans: Toasted for extra flavor! Nutty goodness that complements the custard perfectly.
Here’s the Custard Pie with Praline Sauce game-changer that will blow your mind: instead of using regular milk, try using sweetened condensed milk for an extra decadent and creamy custard.
You’ll find the best ingredients for this Custard Pie with Praline Sauce at your local farmer’s market. Fresh eggs and high-quality butter make a HUGE difference.
STEP-BY-STEP INSTRUCTIONS
Alright, flavor adventurers, let’s get down to business! This praline custard pie recipe isn’t complicated, but following these steps carefully will ensure a smooth, creamy custard and a luscious praline sauce that will make everyone weak in the knees. Don’t stress – your Custard Pie with Praline Sauce is going to be incredible!
- Preheat your oven to 350°F (175°C). This is crucial for even baking.
- Prepare your pie crust. If you’re using a pre-made crust, simply place it in your pie dish. If you’re making your own, follow your favorite recipe. Blind bake the crust for 15 minutes before adding the filling. This helps prevent a soggy bottom!
- Make the custard filling. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Don’t let it boil!
- Temper the egg yolks. In a separate bowl, whisk the egg yolks until smooth. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to prevent scrambling. This is important! We don’t want scrambled egg pie!
- Combine the mixtures. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir gently to combine. Add the vanilla extract.
- Pour the custard into the pie crust. Gently pour the custard mixture into the prepared pie crust.
- Bake the pie. Bake for 45-55 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be firm. Pro tip for Custard Pie with Praline Sauce perfection: place a pie shield around the crust to prevent it from burning.
- Make the praline sauce. 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.
- Simmer the sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until it thickens slightly. Be careful not to burn it!
- Add the pecans. Remove the sauce from the heat and stir in the toasted pecans.
- Cool the pie. Let the pie cool completely on a wire rack before adding the praline sauce. This prevents the sauce from melting into the custard.
- Pour the sauce. Once the pie is cool, pour the praline sauce evenly over the top.
- Chill and serve. Chill the pie in the refrigerator for at least 2 hours before serving. This allows the custard to set completely and the flavors to meld together.
Here’s where most people mess up their Custard Pie with Praline Sauce – they rush the cooling process! Patience, mis amigos, patience!
In my kitchen, this Custard Pie with Praline Sauce takes exactly 52 minutes to bake to perfection. Keep an eye on yours, as oven temperatures can vary. Your Custard Pie with Praline Sauce should look golden brown around the edges and slightly jiggly in the center.
This is where your Custard Pie with Praline Sauce transforms into pure magic! The aroma alone will drive you wild. While your Custard Pie with Praline Sauce is working its magic, grab your camera – this is Instagram gold!
PRESENTATION
Okay, flavor adventurers, now that you’ve created this masterpiece, it’s time to present it like the star it is! We’re not just throwing this praline custard pie recipe on a plate – we’re creating an experience!
For maximum impact, slice a generous piece of this Custard Pie with Praline Sauce and place it on a beautiful plate. A simple white plate will allow the pie’s golden hues and the rich praline sauce to truly shine.
People absolutely lose their minds when I serve this Custard Pie with Praline Sauce at dinner parties! It’s always the first thing to disappear.
Add a dollop of freshly whipped cream. The cool, creamy texture is the perfect complement to the rich custard and nutty praline sauce. Garnish with a few extra toasted pecans. It adds a touch of elegance and emphasizes the delicious nutty flavor.
Pair this Custard Pie with Praline Sauce with a glass of chilled dessert wine or a cup of strong Cuban coffee. The flavors complement each other beautifully.
This Custard Pie with Praline Sauce absolutely slays at dinner parties! It’s sophisticated, delicious, and guaranteed to impress your guests.
Leftover praline sauce? Drizzle it over ice cream, pancakes, or waffles. Trust me, you won’t regret it!
For a seasonal twist, try adding a pinch of cinnamon or nutmeg to the custard filling during the holidays. A little spice adds warmth and depth of flavor.
This Custard Pie with Praline Sauce reminds me of another flavor explosion, the Sweet Potato Praline Bread Pudding with Praline Sauce – Dash of … Check it out for more praline perfection!
FAQs
Alright, mis amigos, let’s tackle some common questions and challenges that might pop up while you’re creating your own epic Custard Pie with Praline Sauce. Don’t worry, I’ve got you covered!
Can I make this Custard Pie with Praline Sauce spicier?
Absolutely! Add a pinch of cayenne pepper to the custard filling for a little kick. It’ll create a delightful contrast with the sweetness of the praline sauce.
What if I don’t have pecans for the praline sauce?
No problem! You can substitute walnuts, almonds, or even macadamia nuts. Just make sure to toast them for maximum flavor!
How do I know when my Custard Pie with Praline Sauce is perfectly done?
The custard should be set around the edges but still slightly jiggly in the center. If it’s too firm, it’ll be dry. If it’s too jiggly, it’ll be runny. It’s a delicate balance!
Can I make this Custard Pie with Praline Sauce ahead of time?
Yes! In fact, I recommend it. The flavors meld together beautifully overnight in the refrigerator.
What if my pie crust is browning too quickly?
Cover the edges of the crust with foil or a pie shield to prevent burning.
Can I use a different type of milk in the custard?
While I recommend whole milk for the richest flavor, you can use 2% milk if you prefer. Just be aware that the custard might not be as creamy.
My praline sauce is too thick/thin! What do I do?
If it’s too thick, add a splash of heavy cream to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
If this recipe rocks your world, you NEED to try my egg muffins with spinach and feta. It’s another flavor adventure waiting to happen!
Killer Southern Pumpkin Praline Pie. Recipe from Livin’ the Pie Life … This Custard Pie with Praline Sauce has people raving just like this!
CONCLUSION
This Custard Pie with Praline Sauce embodies everything Cuba Queen stands for – bold, unforgettable flavors that turn any occasion into a celebration! It’s a testament to the power of simple ingredients combined with a little bit of love and a whole lot of flavor.
My Custard Pie with Praline Sauce Power Tips:
- Don’t skip the blind bake! It’s crucial for preventing a soggy crust.
- Temper your egg yolks carefully! Nobody wants scrambled egg pie.
- Be patient! Let the pie cool completely before adding the praline sauce and chilling.
Here are a few Custard Pie with Praline Sauce variations I’ve created and loved:
- Chocolate Custard Pie with Praline Sauce: Add a few ounces of melted dark chocolate to the custard filling for a decadent twist.
- Bourbon Custard Pie with Praline Sauce: Add a splash of bourbon to the praline sauce for a boozy kick.
- Coconut Custard Pie with Praline Sauce: Add shredded coconut to the custard filling and toast the pecans for the praline sauce for a tropical vibe.
The Bourbon Custard Pie with Praline Sauce always gets the biggest reactions at my parties! People go wild for that boozy kick.
I have absolute confidence that you can make this Custard Pie with Praline Sauce your signature dish. It’s easier than you think, and the results are absolutely worth it.
For more bold flavor adventures, check out my greek turkey meatballs with tzatziki sauce. Your taste buds will thank you!
I’m so excited for you to create your own Custard Pie with Praline Sauce memories! Now go forth, flavor adventurers, and make some magic! Don’t forget to share your results with me! I wanna see your pie pics! And if you are more into classic pumpkin pie with pecan praline sauce – smitten kitchen, then this recipe is also a great choice. You might also enjoy this strawberry danish with cream cheese as a lighter alternative.
Custard Pie with Praline Sauce
This classic custard pie gets a decadent upgrade with a rich and nutty praline sauce. The creamy, smooth custard pairs perfectly with the sweet and crunchy praline topping for an unforgettable dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Custard:
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 pre-made pie crust (9-inch)
- For the Praline Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Prepare the Custard: Preheat oven to 350°F (175°C).
- In a saucepan, combine heavy cream, milk, sugar, and salt. Heat over medium heat, stirring until sugar is dissolved. Do not boil. Remove from heat and stir in vanilla extract.
- In a separate bowl, whisk eggs until lightly beaten. Slowly pour the warm cream mixture into the eggs, whisking constantly to temper the eggs.
- Pour the custard mixture into the pre-made pie crust.
- Bake the Pie: Bake for 45-55 minutes, or until the custard is set but still slightly wobbly in the center.
- Let the pie cool completely on a wire rack before refrigerating for at least 2 hours.
- Make the Praline Sauce: While the pie is cooling, prepare the praline sauce. In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, pecans, and salt. Bring to a simmer, stirring constantly, and cook for 3-5 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in vanilla extract.
- Serve: Slice the chilled custard pie and drizzle generously with warm praline sauce.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.