Creamy Caramel Custard Pie

A Creamy Caramel Custard Pie sounds like pure indulgence! This dessert is a delicious combination of smooth, silky custard with a rich, golden caramel flavor, all baked in a buttery, flaky pie crust. It’s like a caramel flan but in pie form—comforting, sweet, and oh-so-creamy.

Here’s a fantastic recipe for Creamy Caramel Custard Pie:

Creamy Caramel Custard Pie

Ingredients:

For the crust:

• 1 pre-made pie crust (or homemade if you prefer)
  • (If you’re making your own, here’s a simple pie crust recipe: 1 1/4 cups all-purpose flour, 1/2 cup unsalted butter, chilled, 1/4 cup cold water, pinch of salt)

For the caramel:

• 3/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1/4 cup heavy cream (room temperature)
• 1/2 tsp vanilla extract

For the custard filling:

• 3 large eggs
• 1 cup heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)

Instructions:

1. Prepare the pie crust:

   • If you’re using a pre-made pie crust, fit it into a 9-inch pie dish and bake according to package instructions (usually 350°F for 10-12 minutes) until lightly golden. If you’re making your own, roll it out, fit it into the pie dish, and bake it for about 10 minutes at 350°F. Let it cool while you make the filling.

2. Make the caramel:

   • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns into a smooth amber-colored liquid (this will take about 5-7 minutes).
   • Once the sugar is fully melted and caramelized, add the butter. Stir until melted and smooth.
   • Carefully pour in the heavy cream (it will bubble up, so be cautious!). Stir until fully incorporated, then add the vanilla extract.
   • Set the caramel aside to cool slightly.

3. Make the custard filling:

   • In a mixing bowl, whisk together the eggs, sugar, vanilla extract, and cornstarch (if using).
   • In a separate saucepan, combine the milk and heavy cream and heat over medium heat until just warmed (do not boil).
   • Gradually pour the warm milk mixture into the egg mixture while whisking constantly to temper the eggs and avoid scrambling.
   • Once combined, return the mixture to the saucepan and cook over medium-low heat, whisking constantly until it thickens to a custard-like consistency (about 5-8 minutes). Be sure not to let it boil to avoid curdling the eggs.

4. Assemble the pie:

   • Once the custard has thickened, remove it from the heat. Stir in the cooled caramel sauce, mixing until smooth and fully combined.
   • Pour the caramel custard filling into the prepared pie crust, spreading it out evenly with a spatula.

5. Bake the pie:

   • Bake the pie at 350°F (175°C) for 30-40 minutes or until the custard is set but still slightly wobbly in the center (it will firm up as it cools).
   • Let the pie cool to room temperature, then refrigerate for at least 4 hours (overnight is best) to fully set the custard.

6. Serve:

   • Once chilled, slice the pie into wedges and serve. You can garnish with whipped cream, a drizzle of caramel sauce, or even a sprinkle of sea salt for an extra touch of elegance.

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Tips & Variations:

• Adding a bit of salt: If you like salted caramel, sprinkle a little sea salt on top before serving to enhance the caramel flavor.
• Caramel variation: You can also add a tablespoon of dark rum or bourbon to the caramel sauce for a deeper flavor profile.
• Crust alternatives: If you want to switch up the crust, try a graham cracker crust for a different texture and flavor.

This Creamy Caramel Custard Pie is a perfect dessert for any occasion, especially for anyone who loves the rich, velvety flavor of caramel and custard. It’s smooth, sweet, and comforting with that irresistible caramel kick—definitely a crowd-pleaser!