Creamy Caramel Custard Pie

Creamy Caramel Custard Pie is a deliciously rich and smooth dessert, combining a sweet, silky caramel flavor with a velvety custard filling. The combination of the caramelized sugar and the custard is irresistible, and the pie crust provides a perfect base.

Creamy Caramel Custard Pie Recipe

Ingredients:

For the Caramel:

• 1 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream (warmed)
• 1 tablespoon unsalted butter

For the Custard Filling:

• 2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon cornstarch (optional, for extra creaminess)

For the Pie Crust:

• 1 pre-baked pie crust (store-bought or homemade)

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Instructions:

Make the Caramel:

1. In a medium saucepan, combine the granulated sugar and water over medium heat.
2. Stir until the sugar has dissolved, then stop stirring and allow the mixture to cook. Let it bubble and cook for about 8-10 minutes, or until the sugar turns an amber caramel color.
3. Once the sugar has reached the desired color, carefully add the warmed heavy cream (it will bubble up), stirring constantly until smooth.
4. Stir in the butter and continue to cook for 1-2 minutes. Remove from heat and set aside to cool slightly.

Prepare the Custard:

1. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to steam, but not boiling.
2. In a separate bowl, whisk together the eggs, sugar, vanilla extract, salt, and cornstarch (if using). Whisk until smooth and well combined.
3. Gradually add a little of the warm milk mixture to the egg mixture, whisking constantly to temper the eggs (this prevents them from scrambling).
4. Slowly pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking continuously.
5. Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 6-8 minutes). Do not let it boil. Once thickened, remove from heat and set aside to cool slightly.

Assemble the Pie:

1. Preheat your oven to 350°F (175°C).
2. Pour the cooled caramel into the bottom of the pre-baked pie crust, spreading it evenly.
3. Pour the custard filling over the caramel layer in the pie crust, spreading it out evenly.
4. Bake the pie for about 30-35 minutes, or until the custard is set but still slightly wobbly in the center. The pie will continue to set as it cools.

Cool and Serve:

1. Let the pie cool to room temperature for about 30 minutes, then refrigerate it for at least 4 hours (or overnight) to fully set.
2. Before serving, you can add a dollop of whipped cream or a sprinkle of cinnamon on top if desired.
3. Slice and enjoy the creamy, caramel-flavored goodness!

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Serving Suggestions:

• Creamy Caramel Custard Pie is rich on its own, but it pairs wonderfully with a cup of coffee or a dollop of fresh whipped cream.
• You can also garnish it with a few thin slices of caramelized fruit, like apples or pears, for an extra touch.

This pie is the perfect balance of sweetness and richness, and it’s sure to be a hit at your next dessert gathering. Enjoy every bite!