Vanilla

Oat Milk Caramel Custard Pie With Salty Pretzel Crust

September 24, 2020
4 Ratings
Photo by Julia Gartland
Test Kitchen Notes

This recipe is shared in partnership with Planet Oat. —The Editors

  • Prep time 1 hour 15 minutes
  • Cook time 20 minutes
  • Makes One 9-inch pie
Ingredients
  • For the crust:
  • 1 1/4 cups crushed pretzels
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 7 tablespoons melted unsalted butter
  • For the pie:
  • 6 tablespoons granulated sugar
  • 3 tablespoons water
  • 1 3/4 cups full-fat canned coconut milk
  • 1/2 teaspoon salt
  • 1/3 cup cornstarch
  • 1 1/2 cups Planet Oat Original Oatmilk
  • 1 teaspoon vanilla extract
In This Recipe
Directions
  1. For the crust: Preheat the oven to 350°F. Combine all the crust ingredients together and press the mixture into a 9-inch pie pan, pressing evenly into the base and up the sides. Bake for 10 minutes, then remove from the oven and let cool fully.
  2. For the filling: Place the sugar and water in a heavy-bottomed saucepan or Dutch oven. Bring to a boil and cook while stirring until the mixture begins to turn a deep golden-brown.
  3. While the sugar cooks, whisk the coconut milk together with the salt and cornstarch in a medium bowl until smooth. Set aside.
  4. Remove from the heat and immediately add the oat milk—a few bits of the caramel may harden but whisk rapidly and the heat will melt any hard bits. Continue whisking until smooth and amber-colored.
  5. Add in the coconut milk mixture, whisking until smooth. Return the saucepan to the heat and cook over medium-low heat, whisking constantly, until the mixture thickens slightly and the whisk begins to leave tracks on the bottom of the pot.
  6. Pour the mixture through a sieve into a mixing bowl, pressing with a spatula to remove any lumps (feel free to skip this step if you don’t mind an occasional lump!). Cover with plastic wrap, pressing the wrap gently onto the surface to prevent a skin from forming. Refrigerate the filling for at least 1 hour, or until fully chilled.
  7. Once chilled, remove the filling from the refrigerator and pour it into your baked and cooled pie crust, smoothing the top with a spatula.

See what other Food52ers are saying.

  • Ashley Latimer
    Ashley Latimer
  • Sophia Bull
    Sophia Bull
  • Allie Arey
    Allie Arey
  • Posie (Harwood) Brien
    Posie (Harwood) Brien

10 Reviews

Ssn August 21, 2021
Why why didn’t I listen to other reviewers!?! Of course in retrospect how could 6 tablespoons of sugar ever be enough to sweeten a whole “custard” pie!?!? Yes I made it into a caramel. And it’s bland and the crust is meh.So second attempt, I doctored this recipe. I added white chocolate to the custard and 2 T flour and double the caramel. Much better and it sets.
 
Ssn August 21, 2021
Also don’t touch that sugar once it’s combine cold just let it heat and do it’s thing. Oh and because starches break down once cooled and stirred. I just put this right into crust and than cooked I wouldn’t cool in a bowl and transfer ever
 
Emmabell October 7, 2020
This is not a great recipe. The pretzel crust is way too salty and the flavors are not balanced. The caramel flavor is not strong enough to match the pretzels. The pie also does not slice cleanly and the custard doesn't set up. I'll try freezing it like other reviewers suggest. The instructions are confusing. Would've been better off making the pudding and dipping pretzels into it.
 
Ashley L. September 28, 2020
I found this recipe unsuccessful, but so tasty! I followed the instructions exactly and was left with a pie that would not set up into a custard, so I had to freeze it. I'm very experienced with making custard-type pies, so will probably adjust my family's butterscotch pie recipe to try this again. I really did like the use of oat milk and the salty pretzel crust! The other reviewer that suggest doubling the caramel has a good idea, it could use a little more flavor for sure.
 
Sophia B. September 27, 2020
Very good, with a few adjustments advised. Caramel needs to NOT be stirred at all, otherwise it risks crystallising. Also I suggest double the caramel portion as the final product tasted more custardy, with only a hint of caramel. Also, instructions leave out when to mix the vanilla in - I added into the coconut.
 
Sophia B. September 27, 2020
Very good, with a few adjustments advised. Caramel needs to NOT be stirred at all, otherwise it risks crystallising. Also I suggest double the caramel portion as the final product tasted more custardy, with only a hint of caramel. Also, instructions leave out when to mix the vanilla in - I added into the coconut.
 
Allie A. September 27, 2020
This recipe is not good. I am an experienced home cook and baker, but these instructions are confusing. Usually when making a wet sugar caramel, you only stir while the sugar is dissolving. These instructions lead one to believe you stir continuously- DON'T DO THIS! I followed recipe and ended up with a dry, clumpy mess of sugar. Recipe needs a lot of work.
 
dependingonthelight September 25, 2020
Cooking sugar makes me a little nervous- is there a specific temperature it should get up to before I take it off the burner to add the oat milk? I tend to always veer on the side of overly cautious when doing things like this, and then am at the stove ages, so it would be helpful to know if they're a specific temp I'm aiming for. Thanks!
 
Author Comment
Posie (. September 25, 2020
Aim for about 340 degrees!
 
dependingonthelight September 25, 2020
Thanks!