Creamy Caramel Custard Pie
Caramel Custard Pie
Caramel Custard Pie is pure dessert heaven—where silky smooth custard meets rich caramel for a luscious, melt-in-your-mouth experience. Wrapped in a golden, flaky crust and crowned with drizzles of buttery caramel, each slice feels like a special occasion. It’s perfect for holidays, dinner parties, or any time you want a sweet showstopper that turns heads and melts hearts.
Ingredients
For the Crust
- Pre-made pie crust or shortcrust pastry – 1 (9-inch)
- Finely chopped pecans or walnuts (optional) – ¼ cup
For the Caramel Custard Filling
- Eggs – 3 large
- Granulated sugar – 1 cup
- Brown sugar (packed) – ½ cup
- Heavy cream or half-and-half – 1 cup
- Milk – ½ cup
- Salt – ½ teaspoon
- Pure vanilla extract – 1 teaspoon
- Caramel sauce (store-bought or homemade) – ½ cup
For the Topping
- Caramel sauce – for drizzling
- Whipped cream (optional) – to taste
- Toasted pecans or flaked coconut (optional) – for garnish
Instructions
1. Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. If using homemade crust, roll it out and press into the dish. Sprinkle chopped nuts onto the base if adding for crunch.
2. Whisk the filling
In a large bowl, whisk together the eggs, granulated sugar, brown sugar, cream, milk, salt, and vanilla extract until smooth. Stir in the caramel sauce until well combined.
3. Fill the pie
Pour the custard mixture into the prepared crust, smoothing the top with a spatula.
4. Bake with care
Place the pie dish on a baking sheet to catch any drips. Bake for 45–50 minutes, or until the center is just set with a slight wobble. Midway through baking, cover the crust edges with foil to prevent over-browning.
5. Cool and chill
Let the pie cool completely on a wire rack. Then transfer it to the fridge and chill for at least 2 hours to allow the custard to fully set.
6. Serve in style
Before serving, drizzle with caramel sauce and add whipped cream, toasted pecans, or flaked coconut if desired.
