Here’s a classic Caramel Custard Pie recipe — creamy, silky custard with a rich caramel layer.
🥧 Caramel Custard Pie
Ingredients (Serves 6–8)
For the Caramel
- ¾ cup sugar
- 2 tbsp water
For the Custard
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups whole milk
- 1 tsp vanilla extract
- Pinch of salt
For the Pie Crust
- 1 pre-made 9-inch pie crust (or homemade)
Instructions
1️⃣ Make the Caramel
- In a small saucepan, combine sugar and water over medium heat.
- Stir until sugar dissolves, then cook without stirring until it turns a deep amber color.
- Quickly pour caramel into the bottom of the pie crust, tilting to coat evenly.
2️⃣ Prepare the Custard
- In a bowl, whisk eggs until smooth.
- Add sweetened condensed milk, whole milk, vanilla, and a pinch of salt; whisk until well combined.
3️⃣ Assemble the Pie
- Pour custard mixture gently over the set caramel in the crust.
4️⃣ Bake
- Preheat oven to 350°F (175°C).
- Place pie in a water bath (a larger pan with about 1 inch of hot water) to prevent cracking.
- Bake 45–55 minutes, until custard is set but slightly jiggly in the center.
5️⃣ Cool & Chill
- Let pie cool to room temperature, then refrigerate at least 3 hours (or overnight) before serving.
- This helps the custard fully set and the caramel meld with the pie.
6️⃣ Serve
- Invert pie onto a serving plate to showcase the caramel topping.
- Slice and enjoy — optionally serve with whipped cream or fresh fruit.
✨ Tips
- Even caramel: Pour it while still hot, but handle carefully — it can burn quickly.
- Water bath: Essential for smooth custard without cracks.
- Flavor variations: Add a pinch of cinnamon or nutmeg to the custard for a warm twist.
If you want, I can also give a quick stovetop version of caramel custard that sets in a dish without needing a water bath — perfect if you want a faster dessert.
Do you want me to do that?
