Indulge in the rich, velvety goodness of a Creamy Caramel Custard Pie that melts in your mouth with every bite. This classic dessert combines a buttery crust, smooth caramel custard filling, and a hint of sweetness that’s perfect for any occasion. Whether you’re hosting a family dinner or treating yourself, this pie is sure to impress with its silky texture and irresistible flavor. Let’s dive into the recipe!
Ingredients
For the Crust
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
3-4 tablespoons ice water
For the Caramel Custard Filling
1 cup granulated sugar
1/4 cup water
2 cups whole milk
1/2 cup heavy cream
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional Garnish
Whipped cream
Caramel drizzle
A sprinkle of sea salt
Instructions
Prepare the Crust
In a mixing bowl, combine flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing until the dough comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Poke the bottom with a fork to prevent puffing. Line with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and bake for an additional 10 minutes until golden. Cool completely.
Make the Caramel Custard Filling
In a medium saucepan, combine sugar and water. Cook over medium heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns a golden caramel color. Remove from heat. Carefully pour in the milk and cream, whisking constantly. The caramel will bubble vigorously, so be cautious. Return to low heat, whisking until smooth. Remove from heat and cool slightly. In a bowl, whisk together the eggs, vanilla extract, and salt. Gradually add the caramel mixture to the eggs, whisking continuously to temper and avoid curdling. Pour the custard filling into the cooled pie crust.
Bake the Pie
Reduce the oven temperature to 325°F (160°C). Bake the pie for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture. Allow the pie to cool completely, then refrigerate for at least 2 hours or overnight for the best texture.
Cook Notes
Sugar Tips: Watch the caramel closely while cooking to prevent burning. Once it reaches a golden color, immediately remove it from heat. Prevent a Soggy Crust: Blind baking (pre-baking the crust) is essential to ensure the crust stays crisp. Creamier Custard: Use room-temperature eggs for a smoother custard consistency.
Variations
Salted Caramel Custard Pie: Add 1/2 teaspoon of sea salt to the caramel for a salty-sweet twist. Chocolate Caramel Custard Pie: Drizzle melted dark chocolate over the pie or fold in 1/4 cup of melted chocolate into the custard filling. No-Crust Version: Skip the crust and bake the caramel custard in ramekins for a flan-like dessert.
Keto Version
Swap the traditional ingredients with keto-friendly options for a low-carb treat. For the crust, replace flour with almond flour and use unsweetened butter. For the custard, use unsweetened almond milk and a keto-approved sweetener like erythritol.
Keto Caramel Custard Filling
1/2 cup erythritol
1/4 cup water
1 1/2 cups unsweetened almond milk
1/4 cup heavy cream
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Prepare the same way as the traditional recipe.
Low-Carb Version
For a low-carb option, simply substitute regular sugar with a natural low-carb sweetener like monk fruit or stevia. Keep the crust gluten-free using almond or coconut flour.
Frequently Asked Questions (FAQs)
Can I use store-bought pie crust? Absolutely! If you’re short on time, a pre-made crust works perfectly.
How do I store leftovers? Cover the pie with plastic wrap or foil and refrigerate for up to 3 days. Serve chilled for the best flavor.
Can I freeze the pie? Yes, you can freeze the baked pie. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Why did my custard crack? Overbaking is usually the culprit. Be sure to remove the pie when the custard is still slightly jiggly in the center.
This Creamy Caramel Custard Pie is a show-stopping dessert that’s as delightful to eat as it is to make. With its luscious caramel flavor and creamy custard texture, it’s sure to be a hit at any gathering. Whether you’re enjoying the classic version or a keto/low-carb variation, this pie is a dessert you’ll come back to time and time again. Ready to make this pie? Bookmark this recipe and share it with friends for a sweet treat everyone will love!
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