Oh, yes, that sounds like a dream! Creamy Caramel Custard Pie combines rich caramel and velvety custard in a delicious, buttery pie crust. It’s a perfect dessert for any occasion. Here’s a recipe that will surely become a favorite:
Creamy Caramel Custard Pie Recipe:
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 tsp vanilla extract (optional)
- For the Custard:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- For the Pie Crust:
- 1 pre-made pie crust (or homemade if you’re feeling extra)
- 1 tbsp butter (for greasing the pie dish)
Instructions:
1. Prepare the Caramel:
- In a medium saucepan, combine sugar and water. Heat over medium heat, stirring occasionally. The sugar will dissolve and start to bubble. Let it cook, without stirring, until it turns a golden amber color. Be sure to watch it closely as caramel can burn quickly.
- Once it reaches the golden color, carefully remove the saucepan from the heat and add the vanilla extract (if using). The caramel may bubble up, so be cautious. Stir to combine and set aside to cool.
2. Prepare the Custard:
- In a separate bowl, whisk together the eggs, sugar, and salt.
- In a saucepan, heat the milk and heavy cream over medium heat until just warmed (don’t bring it to a boil).
- Gradually pour the warm milk and cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, stir in the vanilla extract.
3. Assemble the Pie:
- Preheat your oven to 350°F (175°C).
- Grease your pie dish with butter and place the pie crust in the dish.
- Pour the caramel into the bottom of the pie crust. Then, slowly pour the custard mixture over the caramel, filling the pie crust.
- Gently tap the pie dish on the counter to release any air bubbles.
4. Bake:
- Place the pie in the oven and bake for 40-50 minutes, or until the custard is set but slightly jiggly in the center (like a cheesecake). You can insert a knife in the center, and it should come out clean or with a small amount of custard clinging to it.
- Let the pie cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
5. Serve:
- Before serving, carefully run a knife around the edges of the pie to loosen it from the dish. Flip the pie over onto a serving platter, allowing the caramel to drizzle over the top. You can garnish with whipped cream or even a sprinkle of sea salt for an extra touch!
This pie has a wonderful balance of sweet caramel with a creamy, silky custard filling, all wrapped in a buttery crust. It’s a decadent treat that everyone will love!
What do you think? Does this sound like the perfect dessert for you?