Caramel Custard Pie

 Creamy Caramel Custard Pie recipe that’s rich, silky, and absolutely delicious!

Ingredients

For the Caramel Sauce:

1 cup granulated sugar

¼ cup water

½ cup heavy cream

2 tbsp unsalted butter

1 tsp vanilla extract

For the Custard Filling:

3 large eggs

1 cup whole milk

½ cup heavy cream

½ cup granulated sugar

1 tsp vanilla extract

¼ tsp salt

For the Crust:

1 pre-made or homemade pie crust, blind-baked

Instructions

Make the Caramel Sauce:

1. In a saucepan over medium heat, combine sugar and water. Stir until sugar dissolves.

2. Let it cook without stirring until it turns a deep amber color.

3. Remove from heat and carefully whisk in heavy cream (it will bubble).

4. Stir in butter and vanilla, then let cool slightly.

Make the Custard Filling:

1. Preheat oven to 350°F.

2. In a bowl, whisk eggs, milk, heavy cream, sugar, vanilla, and salt until smooth.

3. Slowly whisk in the caramel sauce.

Assemble & Bake:

1. Pour the custard mixture into the pre-baked pie crust.

2. Bake for 40–45 minutes or until the center is set but slightly jiggly.

3. Cool completely, then refrigerate for at least 4 hours before serving.