Caramel Custard Pie.

Here’s a classic, creamy Caramel Custard Pie—rich, silky, and topped with golden caramel 🍮🥧

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Caramel Custard Pie

This dessert combines a buttery crust, smooth custard, and a sweet caramel topping. It’s perfect for a special treat or festive dessert.

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🧺 Ingredients (Serves 6–8)

For the Caramel

• ½ cup sugar
• 2 tablespoons water

For the Custard

• 2 cups milk (whole milk preferred)
• 3 large eggs
• ½ cup sugar
• 1 teaspoon vanilla extract

For the Pie Crust

• 1 premade pie crust (or homemade, 9-inch)

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🍳 Instructions

1. Preheat Oven

• Preheat oven to 350°F (175°C).
• Place pie crust in a 9-inch pie pan and set aside.

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2. Make the Caramel

1. In a small saucepan over medium heat, combine sugar and water.
2. Cook without stirring until sugar melts and turns a deep amber color.
3. Pour caramel into the bottom of the pie crust, spreading evenly.

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3. Prepare the Custard

1. In a bowl, whisk eggs, sugar, and vanilla.
2. Heat milk until warm (not boiling).
3. Slowly pour warm milk into egg mixture while whisking to prevent curdling.

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4. Assemble & Bake

1. Pour custard over caramel in the pie crust.
2. Place the pie pan in a water bath (larger pan with hot water halfway up the sides).
3. Bake 45–55 minutes until custard is set but slightly jiggly in the center.

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5. Cool & Serve

• Let pie cool to room temperature, then refrigerate 2–3 hours before serving.
• To serve, run a knife around the edge and invert onto a plate so caramel is on top.

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🌟 Tips

• Water bath: Keeps custard smooth and prevents cracks.
• Caramel caution: It’s very hot—handle carefully.
• Flavor twist: Add a pinch of cinnamon or nutmeg to custard for warmth.
• Storage: Keeps in the fridge up to 3 days.

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If you want, I can also make a quick stovetop caramel custard pie that’s simpler, no water bath needed, but still creamy and delicious.

Do you want me to do that?