Ohhh yes 😍🥧 Caramel Custard Pie—rich, creamy, with that luscious caramel flavor and a silky custard set in a buttery pie crust. Here’s a foolproof recipe you can make at home.
🍮 Caramel Custard Pie
Ingredients (9-inch pie)
For the caramel
- 3/4 cup granulated sugar
- 2 tbsp water
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
For the custard
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups whole milk
- Pinch of salt
For the crust
- 1 9-inch pre-baked pie crust (store-bought or homemade)
Instructions
1️⃣ Make the caramel
- In a small saucepan, combine sugar and water over medium heat.
- Stir until sugar dissolves, then stop stirring and let it boil until golden amber.
- Remove from heat, carefully whisk in butter and cream (caramel will bubble aggressively).
- Let cool slightly, then pour into pre-baked pie crust.
2️⃣ Make the custard
- Whisk eggs, sugar, vanilla, milk, and a pinch of salt until smooth.
- Slowly pour over the slightly cooled caramel in the crust.
3️⃣ Bake
- Preheat oven to 325°F (160°C).
- Place pie in a water bath (baking dish with hot water halfway up the sides of the pie dish).
- Bake 35–40 min, or until custard is set but slightly jiggly in the center.
4️⃣ Cool
- Remove from oven, cool to room temperature.
- Refrigerate at least 2 hours before serving.
5️⃣ Serve
- Slice and optionally garnish with whipped cream or a drizzle of extra caramel.
Pro Tips
- Water bath prevents cracks and ensures silky custard.
- Test doneness: gently shake the pan; custard should jiggle slightly in the center.
- Caramel caution: it’s extremely hot—use care when adding butter and cream.
- Make ahead: Pie tastes even better after chilling overnight.
I can also give a “extra-decadent, ultra-creamy version with browned butter crust and caramel swirl” that takes it to bakery-level perfection 😏.
Do you want me to do that?
