Creamy Caramel Custard Pie

SAVE THIS!

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Introduction

This Creamy Caramel Custard Pie is a dreamy dessert that melts in your mouth with every bite. The filling combines creamy custard with deep caramel notes, baked to perfection in a flaky pie crust. It’s elegant enough for special occasions yet simple enough for a weekend treat.

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Ingredients

For the Pie Crust (or use store-bought):

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 tsp salt
• 3–4 tbsp ice water

For the Caramel Custard Filling:

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups whole milk, warmed
• 1 cup heavy cream
• 4 large eggs
• 1 tsp vanilla extract
• Pinch of salt

Optional Topping:

• Whipped cream
• Caramel drizzle

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Instructions

1. Make the Crust:
   
   • In a bowl, mix flour and salt.
   • Cut in butter until mixture resembles coarse crumbs.
   • Gradually add ice water until dough comes together.
   • Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Prepare Caramel:
   
   • In a heavy saucepan, combine sugar and water over medium heat.
   • Cook without stirring until sugar dissolves and turns a deep amber color.
   • Remove from heat and slowly whisk in warm milk and cream (be careful — mixture will bubble). Stir until smooth.
3. Make Custard Mixture:
   
   • In a separate bowl, whisk eggs, vanilla, and salt.
   • Slowly pour in the warm caramel mixture, whisking constantly to temper the eggs.
4. Assemble the Pie:
   
   • Roll out pie crust and fit it into a 9-inch pie dish.
   • Pour in the caramel custard filling.
5. Bake:
   
   • Preheat oven to 350°F (175°C).
   • Bake for 40–45 minutes, or until the center is set but slightly jiggly.
6. Cool & Serve:
   
   • Let pie cool to room temperature, then chill in the fridge for at least 3 hours before serving.

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Serving Suggestions

• Top each slice with whipped cream and a drizzle of extra caramel.
• Pair with a hot coffee or chai latte for a cozy dessert.