Caramel Custard Pie
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Ingredients:
For the crust:
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1 9-inch pie crust (store-bought or homemade)
For the caramel custard:
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1 cup granulated sugar
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2 tbsp water
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2 cups whole milk
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3 large eggs
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1 tsp vanilla extract
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¼ tsp salt
Instructions:
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Preheat oven:
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Preheat to 350°F (175°C).
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Place the pie crust in a 9-inch pie pan and set aside.
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Make the caramel:
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In a small saucepan, combine sugar and water.
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Cook over medium heat, swirling occasionally (do not stir), until sugar melts and turns a golden amber color.
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Immediately pour caramel into the pie crust, tilting to coat the bottom evenly.
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Prepare the custard:
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In a medium saucepan, heat milk over medium heat until warm (do not boil).
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In a bowl, whisk eggs, vanilla, and salt together.
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Slowly pour warm milk into the egg mixture while whisking constantly to temper the eggs.
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Assemble and bake:
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Pour the custard over the caramel in the pie crust.
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Place the pie pan in a larger baking dish. Add hot water to the outer dish to create a water bath (about halfway up the sides of the pie pan).
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Bake for 50–60 minutes, or until the custard is set but still slightly jiggly in the center.
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Cool and serve:
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Remove from oven and let cool to room temperature.
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Refrigerate for at least 2 hours before serving.
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To serve, run a knife around the edges and invert onto a plate so the caramel drizzles over the top.
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Tips & Variations:
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🍫 Chocolate twist: Mix 2 tbsp cocoa powder into the custard for a chocolate caramel pie.
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🥥 Coconut flavor: Use half coconut milk and half whole milk for a tropical version.
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🍮 Mini pies: Make in small tart pans for individual servings.
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🕒 Make-ahead: Can be prepared a day in advance; keeps well in the fridge for 3–4 days.
I can also give a no-bake caramel custard pie version that’s easier and just as creamy. Do you want that version?
