Caramel custard pie

Ah yes 😏—Caramel Custard Pie is a silky, creamy custard with a rich caramel layer, perfect as a decadent dessert. Here’s a complete recipe:

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Caramel Custard Pie

Ingredients

For the caramel:

• 1 cup sugar
• ¼ cup water

For the custard filling:

• 3 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 tsp vanilla extract

For the crust:

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

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Instructions

1. Make the caramel

1. In a small saucepan, combine sugar and water.
2. Heat over medium, swirling occasionally (don’t stir), until sugar melts and turns deep amber.
3. Pour the caramel into the bottom of the prepared pie crust. Tilt to coat evenly. Be careful—caramel is extremely hot.

2. Make the custard

1. In a bowl, whisk together eggs, sweetened condensed milk, evaporated milk, and vanilla until smooth.
2. Pour the custard gently over the caramel in the pie crust.

3. Bake the pie

1. Preheat oven to 350°F (175°C).
2. Place the pie in a water bath (baking dish with hot water halfway up the sides of the pie pan) to prevent cracking.
3. Bake 50–60 minutes, until the custard is set but slightly jiggly in the center.

4. Cool & chill

1. Let the pie cool to room temperature.
2. Refrigerate at least 4 hours, preferably overnight.

5. Serve

• To unmold, run a knife around the edge and invert onto a plate so the caramel layer is on top.

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Tips

• Caramel caution: Use a metal or heat-resistant spoon; don’t touch with bare hands.
• Water bath: Ensures a smooth, creamy custard without cracks.
• Flavor twists: Add a pinch of cinnamon or nutmeg for warmth, or a splash of rum for depth.
• Optional topping: Whipped cream or toasted nuts for garnish.

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If you want, I can also give a quick “one-bowl shortcut version” that’s faster but still creamy and caramel-rich 😏.

Do you want that shortcut version?