Indulge in Nostalgic Southern Sweetness: Praline Custard Pie from Something Elsah (Make-Ahead Magic!)

 

 If there's one dessert that transports me straight back to the cozy charm of riverside Illinois diners, it's this Praline Custard Pie from Something Elsah. I was thrilled to unearth this gem from the offshoot restaurant of the legendary Elsah's Landing—that iconic eatery famed for its fluffy homemade breads, sky-high pies, and pies so irresistible they could've lured Lewis and Clark off the Mississippi. Something Elsah took that magic and bottled it into approachable recipes like this one, and let me tell you: it was the star of my recent luncheon, and that saying something because all of the food was absolutely delicious.

When it came time to serving dessert, forks flew faster than I could snap pictures — everyone was raving about the buttery praline crunch giving way to silky vanilla custard, all crowned with fluffy custard-infused whipped cream.

This pie screams Southern comfort with zero fuss. The praline layer toasts up in just 5 minutes, the custard thickens like a dream on the stovetop, and that whipped cream fold? Effortless elegance. Praline Custard Pie from Something Elsah

⅓ c. packed light brown sugar

½ c. chopped pecans

⅓ c. plus 1 T. butter, divided

1 (9-inch) baked pie shell

1 c. sugar

3 T. cornstarch

⅛ t. salt

3 egg yolks

2 c. milk

1 t. vanilla 

1½ c. whipped cream, plus more for optional garnish

 Lightly toasted pecans pieces, for option garnish

Preheat oven to 450°F.

In a small pan, heat brown sugar, pecans, and 1/3 cup butter; cook and stir until butter is melted. Spread in baked pie shell; place in oven and bake 5 minutes. Let cool.

Combine granulated sugar and cornstarch in a medium saucepan. Beat in salt, egg yolks and milk. Cook over medium heat until very thick, stirring constantly. Add vanilla and remaining 1 tablespoon butter; cook and stir just until butter is melted. Measure out 1 cup custard; set aside. Pour remaining custard into prepared pie shell.

When the 1 cup of custard cools, fold in whipped cream. Spread on top of pie; chill. Garnish with toasted pecans, dollops or whipped cream, or both.

*Recipe sourced from St. Louis Post-Dispatch Special Requests Cookbook.

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