Oh, Creamy Caramel Custard Pie — that’s pure indulgence! A silky smooth custard with a rich caramel flavor nestled in a flaky pie crust. Perfect for a special dessert that wows!
🥧 Creamy Caramel Custard Pie
🕒 Total Time: ~1 hour 20 minutes (including baking and cooling)
Servings: 8
🧾 Ingredients:
For the Crust:
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1 9-inch pie crust (store-bought or homemade, unbaked)
For the Caramel Custard Filling:
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1 cup granulated sugar
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¼ cup water
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3 large eggs
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2 large egg yolks
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2 cups whole milk
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1 cup heavy cream
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1 teaspoon vanilla extract
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¼ teaspoon salt
🔪 Instructions:
🔹 1. Preheat Oven & Prepare Crust
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Preheat oven to 350°F (175°C).
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Fit pie crust into a 9-inch pie plate.
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Blind bake crust for 10 minutes to prevent sogginess, then set aside.
🔹 2. Make Caramel
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In a medium saucepan over medium heat, combine sugar and water (do not stir).
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Cook until sugar dissolves and turns a deep amber caramel color (about 8–10 minutes).
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Immediately and carefully pour caramel into the bottom of the pie crust, tilting to coat evenly. Let set.
🔹 3. Prepare Custard
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In a mixing bowl, whisk together eggs and egg yolks until smooth.
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In a saucepan, heat milk and cream until just warm (do not boil).
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Slowly pour warm milk mixture into eggs while whisking constantly (tempering the eggs).
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Stir in vanilla extract and salt.
🔹 4. Assemble & Bake
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Pour custard mixture gently over set caramel in the pie crust.
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Place pie dish in a large baking pan and add hot water to come halfway up the sides (water bath).
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Bake for 50–60 minutes, or until custard is set but still slightly jiggly in the center.
🔹 5. Cool & Chill
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Remove pie from water bath and cool to room temperature.
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Refrigerate for at least 4 hours or overnight for best texture.
🍽️ Serving Tips:
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Serve chilled or at room temperature.
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Garnish with whipped cream or a sprinkle of sea salt for contrast.
Tips:
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Watch caramel closely to avoid burning.
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Use whole milk and cream for that luscious custard texture.
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For extra depth, add a splash of bourbon or rum to the custard mixture.