Step-by-Step Instructions
1. Prepare the Crust
Preheat the oven to 325°F (165°C).
Place the crust in a pie dish. For a crisp bottom, blind-bake by lining with parchment, filling with weights, and baking for 10 minutes. Remove weights and set aside.
2. Make the Custard
Heat the milk and cream in a saucepan over medium heat until steaming (but not boiling).
In a separate bowl, whisk together the sugar, eggs, vanilla, and salt. Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
Strain the mixture through a fine-mesh sieve into the crust for an ultra-smooth finish.
3. Bake Until Silky
Place the pie on a baking sheet and bake for 35–45 minutes, or until the edges are set and the center has a gentle jiggle—like soft-set Jell-O.
Cool for 2 hours, then refrigerate for at least 2 hours (overnight is ideal).
4. Add the Caramel
Combine sugar and water in a saucepan over medium heat. Cook without stirring until it turns a deep amber, about 5–8 minutes.
Remove from heat and whisk in warm cream carefully—it will bubble—then add butter and salt.
Let cool for 5 minutes, then pour over the chilled pie. Allow 15–20 minutes to set before slicing.
Tips for Perfection
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Straining the custard guarantees smooth texture
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For velvet-soft results, bake using a water bath (optional)
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Make ahead: custard pie keeps 3–4 days
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For clean slices, use a warm knife
Serving Ideas
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Classic: Add whipped cream and a mint sprig
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Elegant: Drizzle extra caramel or add edible gold
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Holiday-ready: Serve with spiced apple compote
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Summer-style: Add berries or sliced peaches
FAQs
Can I skip the caramel?
Yes—the custard pie is delicious on its own, though the caramel adds a beautiful finish.
Why is my custard watery?
It was likely underbaked. Bake until the center jiggles slightly—not liquid.
Can I use evaporated milk?
Yes. Replace the milk + cream with 1 can (12 oz) evaporated milk + ½ cup whole milk.
Can I freeze the pie?
No—custard tends to separate when thawed.
Final Thoughts: Effortless Elegance
This Creamy Caramel Custard Pie is more than dessert—it’s a moment of quiet luxury. With its smooth custard, buttery crust, and shiny caramel crown, it’s the kind of pie that stops conversations and starts compliments.
When you make it, tell me how it turned out! Did you add extra sea salt? Serve it with fruit? Share your masterpiece in the comments—or tag me. And if you know someone who thinks custard pies are complicated, send them this recipe. They’ll thank you later. 🥧✨💛