Creamy Caramel Custard Pie
A Silky-Smooth Classic That Melts in Your Mouth
There’s something truly special about this Creamy Caramel Custard Pie — it’s elegant, comforting, and irresistibly smooth. Every bite combines the rich flavor of caramel with a velvety vanilla custard, all nestled inside a buttery pie crust. It’s a dessert that feels fancy yet familiar, perfect for holidays like Christmas, family gatherings, or any time you crave something indulgent but not too heavy.
I make this every Christmas, and it never fails to impress. The caramel glaze on top adds that signature glossy finish and a touch of golden sweetness that makes everyone come back for seconds!
Ingredients
For the Pie Crust (or use store-bought):
1 ¼ cups all-purpose flour
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice-cold water
For the Caramel Custard Filling:
1 cup granulated sugar
¼ cup water
2 cups whole milk
1 cup heavy cream
4 large eggs
3 large egg yolks
½ cup granulated sugar (for custard)
1 teaspoon pure vanilla extract
Pinch of salt
Instructions
Step 1: Make the Pie Crust
- In a bowl, mix flour and salt.
- Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time until the dough holds together.
- Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
- Roll out and fit into a 9-inch pie dish. Trim and crimp the edges.
- Blind bake at 375°F (190°C) for 12–15 minutes or until lightly golden. Set aside to cool.
Step 2: Make the Caramel
- In a heavy-bottomed saucepan, combine 1 cup sugar and ¼ cup water over medium heat.
- Let the sugar dissolve without stirring — gently swirl the pan as it begins to turn golden.
- Once it reaches a rich amber color, remove from heat immediately.
- Carefully pour in ½ cup of warm milk, whisking constantly (it will bubble up!).
- Add the remaining milk and cream gradually, stirring until smooth.
Step 3: Prepare the Custard
- In a separate bowl, whisk eggs, yolks, sugar, vanilla, and salt until blended.
- Slowly pour the warm caramel mixture into the eggs, whisking continuously so they don’t curdle.
- Strain the custard through a fine sieve to remove any cooked egg bits.
Step 4: Bake the Pie
- Pour the custard into the pre-baked crust.
- Place the pie dish in a larger baking pan and pour in hot water until halfway up the sides — this water bath ensures a silky texture.
- Bake at 325°F (160°C) for 45–55 minutes, or until the edges are set but the center still jiggles slightly.
- Remove from the oven and cool to room temperature.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Step 5: Optional Caramel Glaze Topping
For extra shine and sweetness, melt ½ cup sugar with 2 tablespoons water until amber-colored, then drizzle or brush lightly over the
