Here’s a classic Caramel Custard Pie recipe 🥧—creamy, sweet, and perfect for dessert lovers.
Caramel Custard Pie
Ingredients (Serves 6–8)
For the crust:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the caramel:
- ¾ cup granulated sugar
- 2 tbsp water
- 2 tbsp unsalted butter
- ½ cup heavy cream
For the custard:
- 3 large eggs
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1½ cups milk
Instructions
1. Preheat oven
- Heat oven to 350°F (175°C).
2. Make the caramel
- In a small saucepan, combine sugar and water over medium heat.
- Cook without stirring until it turns golden brown.
- Remove from heat, stir in butter and cream carefully (mixture will bubble).
- Pour caramel into the bottom of the prepared pie crust.
3. Make the custard
- In a bowl, whisk eggs, sugar, milk, and vanilla until smooth.
4. Assemble the pie
- Carefully pour custard over the caramel layer in the crust.
5. Bake
- Bake 45–50 minutes, or until custard is set (center slightly jiggles).
- Let cool to room temperature, then refrigerate for at least 2 hours before serving.
6. Serve
- Optional: invert pie onto a plate so caramel is on top, or serve as-is with whipped cream.
Tips
- For a smoother caramel, don’t stir sugar while it melts—just swirl the pan gently if needed.
- Custard is done when the edges are set but the center has a slight jiggle.
- Serve chilled for best texture.
If you want, I can also share a simpler no-cook caramel custard pie version that’s easier and faster to make.
Do you want me to share that version?
