Caramel Custard Pie is the perfect blend of silky smooth custard and rich caramel flavor, all nestled in a flaky or buttery crust. It’s like a cross between a flan and a custard tart — creamy, sweet, and totally irresistible.
Here’s a classic recipe you’ll love:
🥧 Caramel Custard Pie Recipe
🍽️ Serves: 8
⏱️ Time: 20 min prep + 45–50 min bake + chill time
🛒 Ingredients:
For the caramel:
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3/4 cup granulated sugar
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2 tbsp water
For the custard filling:
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3 large eggs
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1 can (14 oz) sweetened condensed milk
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1 ½ cups whole milk (or half-and-half for richness)
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1 tsp vanilla extract
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Pinch of salt
For the crust:
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1 unbaked 9-inch pie crust (store-bought or homemade)
👩🍳 Instructions:
1. Preheat oven:
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges if desired.
2. Make the caramel:
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In a small saucepan, combine sugar and water over medium heat.
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Stir until the sugar dissolves, then stop stirring and let it simmer until it turns a deep amber color.
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Immediately pour the caramel into the bottom of the pie crust and tilt the dish to spread it evenly. Let it cool and harden.
⚠️ Be careful — caramel is extremely hot!
3. Mix the custard:
In a bowl, whisk together eggs, sweetened condensed milk, regular milk, vanilla, and salt until smooth.
4. Assemble the pie:
Pour the custard mixture gently over the set caramel layer in the pie crust.
5. Bake:
Bake for 45–50 minutes, or until the custard is set but still has a slight jiggle in the center.
Cool completely, then refrigerate for at least 2 hours before slicing.
6. Serve:
Slice and serve chilled or slightly cool. You’ll get that golden caramel flavor in every bite as it melts into the custard.
💡 Tips:
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Add a dash of cinnamon or nutmeg to the custard for a warm twist.
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For a firmer crust, blind bake it for 10 minutes before adding caramel.
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Garnish with whipped cream, toasted coconut, or a drizzle of extra caramel sauce.
Would you like a crustless version (like flan), or a salted caramel twist? Happy to help!
