Here’s a luscious and silky Creamy Caramel Custard Pie — a no-fuss dessert with a buttery crust, velvety custard filling, and rich caramel flavor throughout. It’s like a mashup of crème caramel and custard pie, perfect for holidays or Sunday dinner.
🥧 Creamy Caramel Custard Pie
🍮 Ingredients:
For the Pie:
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1 (9-inch) pie crust (store-bought or homemade, pre-baked)
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¾ cup granulated sugar
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¼ cup water (for caramel)
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2 cups whole milk
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3 large eggs
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2 tsp vanilla extract
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¼ tsp salt
Optional Topping:
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Whipped cream
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A drizzle of caramel sauce
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A sprinkle of sea salt
🔪 Instructions:
1. Make the Caramel:
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In a small saucepan, combine sugar and water.
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Heat over medium heat, stirring just until sugar dissolves.
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Stop stirring and let it bubble until it turns a deep golden amber (watch closely).
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Carefully add ½ cup of the milk (it will bubble up), stirring constantly to dissolve the caramel.
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Remove from heat and let cool slightly.
2. Preheat Oven:
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Set your oven to 350°F (175°C).
3. Make the Custard:
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In a bowl, whisk the eggs, remaining 1½ cups of milk, vanilla, and salt.
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Slowly whisk in the slightly cooled caramel mixture to avoid scrambling the eggs.
4. Assemble the Pie:
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Place the pre-baked pie crust on a baking sheet.
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Pour the custard mixture into the crust.
5. Bake:
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Bake for 40–50 minutes, or until the center is just set and jiggles slightly.
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Let cool at room temperature, then chill in the fridge for at least 2 hours before slicing.
🍽️ Serve With:
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Fresh whipped cream
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Caramel drizzle
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Sea salt flakes for a sweet-salty twist
🧁 Tips:
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You can make it in a tart pan for a fancier presentation.
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For extra richness, sub ½ cup of the milk with heavy cream.
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Want a deeper caramel flavor? Cook the caramel a few seconds longer before adding milk.