Caramel custard pie

Here’s a detailed, step-by-step recipe for Caramel Custard Pie—a creamy, silky custard with a rich caramel layer, baked in a buttery pie crust. 🍮🥧

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🥧 Caramel Custard Pie Recipe

Ingredients

For the Caramel

• ¾ cup granulated sugar

• 3 tbsp water

• 2 tbsp unsalted butter

• ½ tsp vanilla extract (optional)

For the Custard

• 3 large eggs

• 1 cup heavy cream

• 1 cup whole milk

• ½ cup granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Pie Crust

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

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Step-by-Step Directions

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1. Preheat Oven

• Preheat oven to 350°F (175°C).

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2. Make the Caramel

1. In a small saucepan, combine sugar and water.

2. Cook over medium heat without stirring until the sugar melts and turns a deep amber color (watch carefully—it can burn quickly).

3. Remove from heat and stir in butter and vanilla (be careful, it may bubble).

4. Pour the caramel evenly into the bottom of the prepared pie crust.

5. Set aside to cool slightly.

Tip: Tilt the pan to coat the bottom evenly.

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3. Prepare the Custard

1. In a medium bowl, whisk together eggs, sugar, and pinch of salt.

2. In a saucepan, heat milk and cream over medium heat until just warm (do not boil).

3. Gradually whisk warm milk mixture into eggs to temper them.

4. Stir in vanilla extract.

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4. Assemble the Pie

1. Pour the custard mixture over the caramel in the pie crust.

2. Optionally, place the pie pan in a larger baking dish and add hot water halfway up the sides of the pie pan (water bath) to ensure even baking and prevent cracking.

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5. Bake

1. Bake at 350°F (175°C) for 35–45 minutes.

2. The custard should be set but slightly jiggly in the center.

3. Remove from oven and cool to room temperature.

4. Refrigerate for at least 2–3 hours, preferably overnight, to fully set.

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6. Serve

1. Run a knife around the edges of the pie.

2. Invert onto a serving plate so the caramel is on top.

3. Slice and serve chilled.

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✅ Tips for Perfect Caramel Custard Pie

• Use a water bath to prevent custard from cracking.

• Watch the caramel carefully—it goes from perfect to burnt very quickly.

• Let the pie cool completely before inverting to avoid spilling caramel.