This Creamy Caramel Custard Pie is silky, rich, and irresistibly smooth. It blends a buttery crust with a caramel-infused custard that bakes into a velvety, melt-in-your-mouth filling. Simple to prepare yet elegant enough for holidays and special occasions, this pie delivers classic comfort with a luxurious caramel twist.
Ingredients
For the Pie:
- 1 unbaked 9-inch pie crust
- 1 cup granulated sugar
- 3 tbsp water
- 1½ cups whole milk, warmed
- 4 large eggs
- ½ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Optional Topping:
- Whipped cream
- Caramel drizzle
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a pie dish and crimp the edges. Set aside.
- Pour the sugar and water into a medium saucepan. Heat over medium without stirring until the sugar dissolves and begins to turn a deep golden caramel color. Watch closely to avoid burning.
- Once the caramel reaches a rich amber color, slowly whisk in the warm milk a little at a time. The mixture will bubble vigorously, so add it carefully. Continue whisking until the caramel fully dissolves and the mixture is smooth. Remove from heat and let it cool slightly.
- In a large bowl, whisk the eggs, heavy cream, vanilla extract, and salt until combined.
- Slowly pour the warm caramel mixture into the egg mixture while whisking continuously. This prevents the eggs from curdling and helps create a silky custard.
- Strain the custard through a fine mesh sieve into another bowl to remove any undissolved bits and ensure a smooth filling.
- Pour the custard into the prepared pie crust.
- Bake for 40 to 50 minutes, or until the custard is set around the edges but still slightly wobbly in the center. The pie will firm up as it cools.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve chilled with whipped cream or a drizzle of caramel if desired.
If you want, I can also write a version with a graham cracker crust, a no-bake caramel pie, or a full blog-style story introduction.
