Here’s a classic Caramel Custard Pie recipe—a rich, creamy custard with a golden caramel topping, baked in a pie crust.
Caramel Custard Pie
Ingredients (8 servings)
For the caramel:
- ½ cup sugar
- 2 tbsp water
For the custard:
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sugar
- 1 tsp vanilla extract
- Pinch of salt
For the crust:
- 1 pre-made 9-inch pie crust (or homemade)
Instructions
Make the caramel:
- In a small saucepan, combine sugar and water.
- Heat over medium heat, swirling occasionally (don’t stir) until sugar turns a golden amber color.
- Pour caramel into the bottom of the pie crust and quickly tilt to coat evenly. Set aside to cool slightly.
Prepare the custard:
- Preheat oven to 350°F (175°C).
- In a bowl, whisk eggs and sugar until smooth.
- Warm milk and cream in a saucepan until just simmering, then slowly whisk into the eggs to temper.
- Stir in vanilla and a pinch of salt.
Assemble and bake:
- Pour custard mixture over the caramel in the pie crust.
- Place pie in a larger baking dish and add hot water halfway up the sides of the pie (water bath).
- Bake 45–55 minutes, until custard is set but still slightly wobbly in the center.
- Remove from water bath and cool to room temperature, then refrigerate at least 2 hours.
Serve:
- Run a knife around the edge of the pie.
- Invert onto a serving plate to reveal the caramel topping.
- Slice and enjoy!
💡 Tips:
- Use a light-colored pan for caramel to prevent burning.
- Don’t overcook custard—slight jiggle in the center ensures smooth texture.
- Can add a pinch of cinnamon or nutmeg to the custard for extra warmth.
If you like, I can also give a simpler stovetop version where the caramel custard is cooked in a saucepan and chilled, without baking. It’s quicker and just as creamy.
Do you want me to share that version?
