“A Smooth and Decadent Dessert with a Perfect Caramel Touch!”
This Creamy Caramel Custard Pie is the ultimate indulgence. Featuring a buttery crust, silky custard filling, and a luscious caramel layer, it’s perfect for special occasions or as a comforting treat any day of the week.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Caramel Layer:
1 cup granulated sugar
1/4 cup water
1/3 cup heavy cream (warmed)
2 tablespoons unsalted butter
For the Custard Filling:
4 large eggs
1/2 cup granulated sugar
1/4 teaspoon salt
2 cups whole milk (or half-and-half, for extra creaminess)
1 teaspoon vanilla extract
Optional Garnishes:
Whipped cream
Shaved chocolate
Caramel drizzle
How to Make Creamy Caramel Custard Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.
Bake the crust for 8–10 minutes until golden. Let cool completely.
Step 2: Make the Caramel Layer
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a deep amber color, about 8–10 minutes.
Remove from heat and carefully whisk in the warmed cream and butter. Stir until smooth.
Pour the caramel evenly over the cooled crust and let it set in the fridge while you prepare the custard.
Step 3: Prepare the Custard Filling
In a large bowl, whisk together the eggs, sugar, and salt until well combined.
Heat the milk in a saucepan over medium heat until warm (do not boil). Gradually whisk the warm milk into the egg mixture to temper it.
Stir in the vanilla extract.
Step 4: Assemble and Bake
Pour the custard mixture over the caramel layer in the prepared crust.
Place the pie pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pie pan (this water bath prevents the custard from cracking).
Bake at 325°F (160°C) for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
Step 5: Cool and Chill
Remove the pie from the water bath and let it cool to room temperature.
Refrigerate for at least 2–3 hours, or until fully chilled and set.
Serving Suggestions
Slice and serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Garnish with shaved chocolate or a sprinkle of sea salt for a gourmet touch.
Why You’ll Love This Recipe
Rich and Creamy: The custard is silky smooth, perfectly balanced by the buttery crust and caramel.
Elegant and Simple: A classic dessert with a touch of sophistication.
Make Ahead Friendly: Perfect for preparing a day in advance for gatherings.
Pro Tips for Success
Watch the Caramel Closely: Caramel can burn quickly, so keep an eye on the color as it cooks.
Prevent Custard Cracks: Use a water bath and avoid overbaking for a smooth texture.
Use High-Quality Vanilla: A good vanilla extract elevates the flavor of the custard.
This Creamy Caramel Custard Pie is an irresistible dessert that will wow your family and friends with its luxurious flavors and textures. Enjoy every creamy, caramel-filled bite!
