Ooo, caramel custard pie 🍮🥧—silky, cozy, and a little dramatic in the best way. Here’s a classic baked version with a flaky crust and that deep caramel flavor.
🍮 Caramel Custard Pie
🥧 Crust
- 1 9-inch pie crust (homemade or store-bought), blind-baked
🍮 Caramel Custard Filling
- ¾ cup sugar (for caramel)
- 2 cups whole milk (or 1½ cups milk + ½ cup cream)
- 3 large eggs
- 2 egg yolks
- ¼ cup sugar (for custard)
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 How to Make It
1. Blind-bake the crust
- Bake at 180°C / 350°F until lightly golden. Let cool.
2. Make the caramel
- In a saucepan, heat ¾ cup sugar over medium heat until melted and amber-colored.
- Carefully add warm milk slowly (it will bubble aggressively—normal!).
- Stir until smooth. Let cool slightly.
3. Make the custard
- Whisk eggs, yolks, ¼ cup sugar, salt, and vanilla gently (don’t whip).
- Slowly whisk in the warm caramel milk.
4. Bake
- Pour custard into crust.
- Bake at 160°C / 325°F for 35–45 minutes, until edges are set and center jiggles slightly.
5. Cool & chill
- Cool to room temp, then refrigerate at least 4 hours (overnight is better).
✨ Pro Tips
- Bake the pie in a water bath for ultra-smooth custard.
- Strain the custard before baking for a flawless texture.
- If the crust browns too fast, shield with foil.
🍯 Variations
- Salted caramel: add ½ tsp flaky sea salt
- Coconut caramel custard: swap milk for coconut milk
- Crème brûlée pie: sprinkle sugar on top and torch before serving
Want a no-bake version, a shortcrust base, or a mini tart style?
