This Creamy Caramel Custard Pie is a luscious dessert that combines silky smooth custard with a rich, golden caramel topping, baked to perfection in a buttery pie crust. Every bite melts in your mouth, offering the perfect balance of sweetness and creaminess—ideal for impressing guests or indulging in a cozy treat at home.
Servings: 8
Ingredients
Crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter chilled and cubed
- 3 –4 tbsp cold water
Caramel
- ¾ cup granulated sugar
- 3 tbsp water
- 2 tbsp unsalted butter
- ½ tsp vanilla extract
Custard Filling
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
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Make the Pie Crust
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In a bowl, combine flour and salt.
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Cut in butter until mixture resembles coarse crumbs.
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Gradually add cold water, 1 tbsp at a time, until dough holds together.
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Form dough into a disk, wrap in plastic, and chill at least 30 minutes.
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Roll dough into a 9-inch circle and fit into a 9-inch pie pan.
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Prick the bottom with a fork and pre-bake at 375°F (190°C) for 15 minutes. Let cool.
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Prepare the Caramel
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In a small saucepan, combine sugar and water over medium heat.
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Stir until sugar dissolves, then let it cook without stirring until golden amber.
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Remove from heat and carefully stir in butter and vanilla.
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Pour the caramel evenly into the cooled pie crust.
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Make the Custard
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In a medium bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth.
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Pour custard over the caramel layer in the pie crust.
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Bake the Pie
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Place pie in a preheated oven at 350°F (175°C).
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Bake 35–40 minutes, until custard is set but slightly wobbly in the center.
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Remove from oven and let cool to room temperature.
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Chill & Serve
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Refrigerate 2–3 hours or overnight.
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Slice and serve chilled for a smooth, creamy texture.