It’s like flan meets pie — simple to make, impressive to serve, and perfect for holidays or any cozy dessert night.Here’s a classic homemade recipe 👇
🍮 Caramel Custard Pie
🧂 Ingredients
For the crust:
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1 (9-inch) pie crust — store-bought or homemade, baked and cooled
For the caramel custard filling:
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¾ cup granulated sugar
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3 tbsp water
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2 cups whole milk (warmed slightly)
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3 large eggs
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3 large egg yolks
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½ cup granulated sugar (for the custard)
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1 tsp vanilla extract
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Pinch of salt
Optional toppings:
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Whipped cream or caramel drizzle
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A sprinkle of sea salt or toasted pecans for garnish
🥄 Instructions
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Prepare the crust:
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If using raw pie dough, blind-bake it first:
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Preheat oven to 375°F (190°C).
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Line crust with parchment and fill with pie weights or beans.
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Bake 15 minutes, remove weights, and bake another 10 minutes until golden.
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Let cool completely.
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Make the caramel:
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In a medium saucepan, combine ¾ cup sugar and 3 tbsp water over medium heat.
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Do not stir — just swirl the pan occasionally.
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Cook until the sugar turns a deep golden amber color (5–8 minutes).
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Carefully pour in the warm milk while whisking (it will bubble up!).
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Stir until smooth and remove from heat.
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Make the custard base:
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In a bowl, whisk together eggs, egg yolks, ½ cup sugar, vanilla, and salt.
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Slowly whisk in the warm caramel milk mixture, a little at a time, so the eggs don’t scramble.
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Bake the pie:
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Pour the custard into the cooled pie crust.
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Place the pie dish in a larger baking pan and pour hot water into the outer pan until it reaches halfway up the pie dish (a water bath).
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Bake at 325°F (160°C) for 45–55 minutes, until the edges are set but the center still jiggles slightly.
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Cool & chill:
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Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours (overnight is best).
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Serve:
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Top with whipped cream or drizzle with caramel sauce before serving.
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💡 Tips
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For deeper caramel flavor, let the sugar go a shade darker before adding milk — but be careful not to burn it.
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Want it richer? Replace ½ cup of milk with heavy cream.
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Store leftovers covered in the fridge for up to 3 days.
Would you like a no-bake caramel custard pie version (with a graham cracker crust and whipped filling)?
