Creamy Caramel Custard Pie

This decadent pie features a velvety vanilla custard nestled in a buttery crust, topped with a luscious layer of homemade caramel. It’s rich, smooth, and perfect for any special occasion.

Ingredients

For the Crust:

1 ¼ cups (160g) all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (113g) cold unsalted butter, cubed
3-4 tablespoons ice water

For the Caramel Layer:

1 cup (200g) granulated sugar
¼ cup (60ml) water
6 tablespoons (85g) unsalted butter, cubed
½ cup (120ml) heavy cream, at room temperature
½ teaspoon sea salt (optional, for salted caramel)

For the Custard Filling:

2 ½ cups (600ml) whole milk
4 large egg yolks
½ cup (100g) granulated sugar
¼ cup (30g) cornstarch
¼ teaspoon salt
2 teaspoons vanilla extract
1 tablespoon (14g) unsalted butter

For Topping (Optional):

Whipped cream
Extra caramel drizzle
Flaky sea salt

Instructions

1. Make the Crust:

In a food processor, pulse flour, salt, and sugar. Add cold butter and pulse until mixture resembles coarse meal.
Gradually add ice water, 1 tbsp at a time, pulsing until dough just comes together.
Form into a disc, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie dish. Trim and crimp edges. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans.
Bake for 15 minutes, remove weights/parchment, and bake for another 10-12 minutes until golden. Let cool completely.

2. Make the Caramel:

In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let mixture boil until it turns a deep amber color (about 8-10 minutes).
Remove from heat and carefully whisk in butter (it will bubble vigorously). Once butter is melted, slowly whisk in heavy cream until smooth. Stir in salt if using.
Pour about ½ cup of caramel into the cooled pie crust, spreading evenly. Reserve the rest for topping. Let caramel layer set while you make the custard.

3. Make the Custard Filling:

In a medium saucepan, heat milk over medium until just steaming (do not boil).
In a separate bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour about ½ cup of the hot milk into the egg mixture while whisking constantly (this tempers the eggs). Then pour the egg mixture back into the saucepan with the remaining milk.
Cook over medium heat, whisking constantly, until mixture thickens and bubbles (about 3-5 minutes). Continue cooking for 1 more minute.
Remove from heat, stir in vanilla and butter until smooth.
Pour custard over the caramel layer in the pie crust. Smooth the top.

4. Chill & Set:

Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until completely set.

5. Serve:

Before serving, gently reheat the reserved caramel (add a splash of cream if too thick). Drizzle over the pie.
Slice and serve with whipped cream and a pinch of flaky sea salt if desired.

Tips:

Caramel Caution: Be very careful when making caramel, as it gets extremely hot. Use a deep saucepan to avoid splatters.
Smoother Custard: For an ultra-smooth custard, strain through a fine-mesh sieve before pouring into the crust.
Make Ahead: The pie can be made 1-2 days in advance. Add caramel drizzle and whipped cream just before serving.

Enjoy this dreamy, creamy dessert that’s sure to impress!