Caramel Custard Pie is pure dessert heaven—where silky smooth custard meets rich caramel for a luscious, melt-in-your-mouth experience. Wrapped in a golden, flaky crust and crowned with drizzles of buttery caramel, each slice feels like a special occasion. It’s perfect for holidays, dinner parties, or any time you want a sweet showstopper that turns heads and melts hearts.
Ingredients
For the Crust
Pre-made pie crust or shortcrust pastry 1 (9-inch)
Finely chopped pecans or walnuts (optional) 1/4 cup
For the Caramel Custard Filling
Eggs 3 large
Granulated sugar 1 cup
Brown sugar (packed) 1/2 cup
Heavy cream or half-and-half 1 cup
Milk 1/2 cup
Salt 1/2 teaspoon
Pure vanilla extract 1 teaspoon
Caramel sauce (store-bought or homemade) 1/2 cup
For the Topping
Caramel sauce For drizzling
Whipped cream (optional) To taste
Toasted pecans or flaked coconut (optional) For garnish
Instructions
- Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. If using homemade crust, roll it out and press into the dish. Sprinkle chopped nuts onto the base if you’re adding crunch.Yum! Best I’ve ever had! - Whisk the filling
In a large bowl, combine eggs, both sugars, cream, milk, salt, and vanilla. Whisk until silky smooth, then stir in the caramel sauce until evenly blended.Frozen Creamy Fruit Salad - Fill the pie
Pour the custard mixture into the prepared crust, smoothing it out with a spatula. - Bake with care
Place the pie dish on a baking sheet to catch drips. Bake for 45–50 minutes, until the center is just set but still slightly wobbly. Midway through, cover the crust edges with foil to prevent over-browning. - Cool and chill
Once baked, let the pie cool completely on a wire rack. Then chill in the fridge for at least 2 hours to let the custard set fully. - Serve in styleGround Beef Cheesy Quesadillas
Just before serving, drizzle with extra caramel and top with whipped cream, toasted nuts, or coconut for extra flair.