Here’s the full recipe for your Creamy Caramel Custard Pie, completed and organized with instructions, tips, and optional toppings:Creamy Caramel Custard Pie
This pie is smooth, rich, and beautifully caramel-flavored. The custard filling bakes to a silky texture, and every bite melts in your mouth.
Ingredients
For the Crust:
1 pre-made pie crust (or homemade shortcrust pastry)
1/4 cup finely chopped pecans or walnuts (optional, for texture and flavor)
For the Caramel Custard Filling:
3 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup milk
1/2 teaspoon salt
2 teaspoons pure vanilla extract
Optional Topping:
Extra caramel sauce for drizzling
Whipped cream
A pinch of flaky sea salt
Instructions
Preheat the oven to 175°C (350°F).
Prepare the crust:
Place the pie crust into a 9-inch pie dish.
Press it gently into the dish and crimp the edges.
Sprinkle the finely chopped nuts over the bottom if using, and lightly press them in.
Make the custard filling:
In a medium bowl, whisk the eggs until smooth.
Add granulated sugar and brown sugar. Whisk until the mixture is thick and smooth.
Stir in the heavy cream, milk, salt, and vanilla extract. Mix until fully combined.
Assemble the pie:
Pour the custard mixture into the prepared pie crust.
Tap gently to remove air bubbles.
Bake:
Bake for 45–50 minutes or until the edges are set but the center still has a gentle wobble.
If the crust starts browning too quickly, tent with foil.
Cool:
Let the pie cool at room temperature for about 1 hour, then chill in the fridge for at least 2 hours or overnight to fully set.
Serve:
Top with warm caramel sauce, whipped cream, and a pinch of sea salt if desired.
✅ Tips:
For a deeper caramel flavor, brown the sugar slightly before mixing (carefully melt and stir until amber, then add to the custard base).
Make sure your ingredients (eggs, dairy) are at room temperature for a smoother custard.
Don’t overbake—custard continues to set as it cools.
