Here’s a decadent Creamy Caramel Custard Pie—rich, silky, and topped with golden caramel 🍮🥧
Creamy Caramel Custard Pie
Ingredients
Crust (1 9-inch pie)
- 1 pre-baked pie crust (store-bought or homemade)
Caramel Custard Filling
- 1 cup granulated sugar
- 3 tbsp water
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1¼ cups whole milk
Optional Topping
- Whipped cream
- Sea salt flakes (for salted caramel flavor)
Instructions
1. Make caramel
- In a medium saucepan, combine sugar and water over medium heat.
- Cook without stirring until sugar melts and turns a deep amber (about 5–7 minutes).
- Carefully pour caramel into the bottom of the prepared pie crust. Tilt to coat evenly. Set aside.
2. Prepare custard
- In a bowl, whisk eggs until smooth.
- Stir in sweetened condensed milk, milk, and vanilla until combined.
3. Assemble
- Pour custard mixture gently over the caramel in the pie crust.
- Place pie on a baking sheet to catch any drips.
4. Bake (water bath for smooth custard)
- Preheat oven to 325°F (165°C).
- Place pie in a larger pan and pour hot water halfway up the sides.
- Bake 50–60 minutes, until custard is just set (center should slightly jiggle).
5. Cool
- Remove pie from water bath. Cool to room temperature.
- Refrigerate 4+ hours or overnight before serving.
6. Serve
- Optional: top with whipped cream and sprinkle with sea salt.
- Slice carefully to showcase the caramel layer at the bottom.
Tips for Perfect Caramel Custard Pie
- Use a water bath for smooth, crack-free custard
- Don’t overbake; the center will firm as it cools
- Caramel can be made in advance, but wait to pour eggs until caramel slightly cools
Variations
- Salted caramel: Sprinkle sea salt over caramel before pouring custard
- Chocolate caramel custard: Add 2 tbsp cocoa powder to custard
- Mini pies: Use muffin tins with mini crusts
If you want, I can also give a simpler 4-ingredient version or no-bake caramel custard pie for a faster dessert.
Do you want me to do that?
