Here’s a Creamy Caramel Custard Pie recipe that’s smooth, rich, and indulgent — perfect for caramel lovers. It combines the silky texture of custard with the sweetness of caramel, all nestled in a buttery pie crust.
🥧 Creamy Caramel Custard Pie
Ingredients
For the Pie Crust:
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1 9-inch pre-baked pie crust (store-bought or homemade)
For the Caramel:
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1 cup granulated sugar
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¼ cup water
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½ cup heavy cream
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2 tbsp unsalted butter
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Pinch of salt
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1 tsp vanilla extract
For the Custard:
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1 cup whole milk
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¾ cup heavy cream
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3 large eggs
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½ cup granulated sugar
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1 tsp vanilla extract
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Pinch of salt
🧑🍳 Instructions
Step 1: Make the Caramel
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In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves.
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Stop stirring and let it boil until it turns a deep amber color (about 7–9 minutes). Watch closely to avoid burning.
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Remove from heat and carefully stir in heavy cream, butter, and salt. It will bubble — stir until smooth.
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Stir in vanilla extract and let it cool slightly.
Step 2: Make the Custard Base
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In a bowl, whisk together eggs, sugar, milk, heavy cream, salt, and vanilla extract until smooth.
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Slowly whisk in the cooled caramel sauce into the custard mixture. Make sure it’s not too hot or the eggs could scramble.
Step 3: Assemble & Bake
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Preheat oven to 325°F (163°C).
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Place the pre-baked pie crust on a baking sheet.
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Pour the custard-caramel mixture into the crust.
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Bake for 35–45 minutes, or until the custard is just set — it should jiggle slightly in the center.
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Cool at room temperature, then chill in the fridge for at least 3 hours, preferably overnight.
🍬 Optional Toppings:
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Whipped cream
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A drizzle of caramel sauce
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Sea salt flakes
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Crushed toffee or candied pecans
✅ Tips:
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Use a water bath (bain-marie) during baking if you want extra smooth custard.
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If your caramel seizes when adding cream, gently reheat and stir until smooth.
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Want a shortcut? Use store-bought caramel sauce in the custard, but reduce the added sugar slightly.