Here’s a delightful recipe for a Creamy Caramel Custard Pie—a rich, smooth custard filling with a delicious caramel flavor, all nestled in a flaky pie crust!
Ingredients:
For the caramel:
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon butter
- 1/4 cup heavy cream (at room temperature)
For the custard filling:
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
For the crust:
- 1 store-bought or homemade pie crust (9-inch, unbaked)
Instructions:
1. Make the caramel:
- In a medium saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar dissolves.
- Once the sugar has dissolved, increase the heat to medium-high and cook without stirring until the mixture turns a golden amber color (about 8-10 minutes). Watch carefully to avoid burning.
- Remove the saucepan from heat and carefully stir in the butter. Once the butter is melted, slowly pour in the heavy cream while stirring constantly. The mixture will bubble up—just keep stirring until smooth.
- Pour the caramel into the bottom of your unbaked pie crust and spread it evenly to coat.
2. Make the custard filling:
- In a medium bowl, whisk the eggs until lightly beaten.
- Add the sweetened condensed milk, whole milk, vanilla extract, and a pinch of salt. Whisk until everything is well combined.
3. Assemble the pie:
- Carefully pour the custard mixture over the caramel in the pie crust. Do this slowly to avoid disturbing the caramel layer too much.
4. Bake:
- Preheat your oven to 350°F (175°C).
- Place the pie on a baking sheet and bake for 45-50 minutes, or until the custard is set and a knife inserted into the center comes out clean.
- The custard should have a slight jiggle in the center but should not be liquid.
5. Cool and serve:
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results). This allows the custard to fully set and the caramel to firm up.
- Once chilled, run a knife around the edge of the pie to loosen it from the pan, and then invert the pie onto a serving plate to reveal the caramel topping.
Tips:
- For an even smoother custard, you can strain the custard mixture before pouring it into the pie crust.
- If you prefer a more pronounced caramel flavor, you can add a touch of caramel extract to the custard filling.
- Serve with whipped cream or a sprinkle of sea salt for extra flair!
This Creamy Caramel Custard Pie is a deliciously indulgent dessert that combines the rich flavors of caramel and creamy custard with a buttery pie crust. Enjoy!