Creamy Caramel Custard Pie

A Creamy Caramel Custard Pie sounds like a dream dessert! It’s smooth, rich, and has that perfect balance of sweetness from the caramel and the creamy texture of the custard. If you’re in the mood for something indulgent and decadent, this pie is sure to impress!

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

Creamy Caramel Custard Pie

For the Caramel:

• 1 cup (200g) granulated sugar

• 1/4 cup (60ml) water

• 2 tbsp unsalted butter

• 1/2 cup (120ml) heavy cream (room temperature)

• 1/2 tsp vanilla extract (optional)

For the Custard Filling:

• 1 1/2 cups (360ml) heavy cream

• 1 cup (240ml) whole milk

• 4 large eggs

• 1/2 cup (100g) granulated sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• Pinch of salt

For the Crust (Optional – Store-Bought or Homemade):

• 1 pre-made 9-inch pie crust (or homemade, see below)

Instructions:

1. Make the Caramel:

1. Melt the Sugar:
   In a medium saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar dissolves. Then, stop stirring and let the sugar mixture come to a boil. Let it cook until it turns a deep amber color (about 5-7 minutes). Be careful, as it can burn quickly.

2. Add Butter and Cream:
   Once the caramel has reached a deep amber color, immediately add the butter, stirring until it melts. Then slowly add the heavy cream, stirring continuously (it will bubble up, so be careful). Stir until smooth, and remove from heat. Stir in the vanilla extract, if using.

3. Pour into the Pie Dish:
   Pour the caramel into the bottom of your pie crust, swirling to coat the bottom evenly. Set it aside to cool slightly.

2. Make the Custard Filling:

1. Heat the Dairy:
   In a medium saucepan, heat the heavy cream and whole milk over medium heat until just simmering (don’t let it boil). Remove from heat and set aside.

2. Whisk the Eggs and Sugar:
   In a separate bowl, whisk together the eggs, sugar, cornstarch, and salt until smooth.

3. Temper the Eggs:
   Slowly pour about 1/4 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Then, gradually pour the egg mixture into the rest of the cream mixture, whisking constantly to combine.

4. Cook the Custard:
   Return the custard mixture to the saucepan over medium-low heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens and coats the back of the spoon (about 5-7 minutes). Don’t let it boil. Once thickened, remove from heat and stir in the vanilla extract.

3. Assemble the Pie:

1. Pour the Custard into the Crust:
   Once the custard has thickened and the caramel has cooled slightly, pour the custard filling into the pie crust over the caramel. Smooth the top with a spatula.

2. Bake the Pie:
   Preheat your oven to 325°F (163°C). Place the pie on the middle rack and bake for 40-45 minutes, or until the center is just set but still slightly wobbly. If the crust starts to brown too much, you can cover the edges with foil.

3. Cool the Pie:
   Allow the pie to cool completely at room temperature, then refrigerate it for at least 4 hours or overnight to set.

4. Serve:

• Once chilled, slice the pie and serve! The caramel will have a smooth, sticky layer at the bottom, while the custard will be rich and creamy on top. Garnish with whipped cream or a sprinkle of sea salt for extra flavor.

Tips:

• Crust Options: If you’re looking for a homemade crust, a simple graham cracker crust or a shortcrust pastry works perfectly. For a quick option, store-bought pie crust works great.

• Extra Caramel: If you have leftover caramel sauce, drizzle it on top of the pie when serving, or use it for ice cream or pancakes.

• Flavored Custard: You can add a bit of cinnamon or nutmeg to the custard filling for an extra twist.

This pie is such a showstopper—creamy, rich, and indulgent. If you try it, let me know how it turns out!