Here’s a smooth and creamy Caramel Custard Pie recipe—rich caramel flavor with a silky custard filling in a flaky crust.
🥧 Caramel Custard Pie
Ingredients
For the Pie Crust
- 1 unbaked 9-inch pie crust (store-bought or homemade)
For the Caramel Custard Filling
- 1 cup sugar (for caramel)
- 2 cups milk
- 3 large eggs
- ½ cup sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
1. Prepare the Caramel
- In a saucepan over medium heat, melt 1 cup sugar until it turns golden brown.
- Quickly pour the hot caramel into the bottom of the pie crust, tilting to spread evenly.
- Let it cool and harden.
2. Make the Custard
- In a bowl, whisk together eggs, ½ cup sugar, vanilla, and salt.
- Heat the milk until warm (not boiling).
- Slowly whisk the warm milk into the egg mixture.
3. Fill the Pie
- Pour the custard mixture gently over the hardened caramel layer in the crust.
4. Bake
- Preheat oven to 350°F (175°C).
- Place the pie dish in a larger pan filled with hot water (water bath).
- Bake 40–50 minutes, until the custard is set but slightly jiggly in the center.
5. Cool and Serve
- Let the pie cool completely.
- Chill in the refrigerator for 2–3 hours before slicing.
💡 Tips
- The water bath prevents the custard from cracking.
- Serve with whipped cream or a sprinkle of sea salt.
- For deeper flavor, add 1–2 tbsp butter to the caramel while melting.
If you’d like, I can also give you a super easy 5-ingredient caramel custard pie that takes about 10 minutes to prepare before baking.
