This Creamy Caramel Custard Pie is a rich and silky dessert that combines the classic flavors of flan and pie in one simple, satisfying bake. With a buttery crust, velvety custard filling, and a sweet caramel layer, it’s perfect for holidays, dinner parties, or just when you’re craving something smooth and sweet.
Prep Time
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Chill Time: 3–4 hours
Total Time: ~5 hours
Equipment
9-inch pie dish
Saucepan
Mixing bowls
Whisk
Fine mesh strainer (optional)
Baking sheet
Aluminum foil
Cooling rack
Ingredients
For the Caramel Layer:
1/2 cup granulated sugar
2 tablespoons water
For the Custard Filling:
1 1/4 cups whole milk
1 1/4 cups heavy cream
4 large eggs
2/3 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
For the Crust:
1 pre-baked 9-inch pie crust (store-bought or homemade)
Ingredient Notes
Caramel: Make sure to watch closely while cooking—burnt caramel turns bitter quickly.
Milk and Cream: A mix of both creates the best texture: creamy but not overly rich.
Eggs: Room temperature eggs mix more smoothly and prevent curdling.
Pie Crust: Use a traditional pie shell, graham cracker crust, or even puff pastry base if desired.
Nutrition Facts (per slice, 8 servings)
Calories: 350
Fat: 22 g
Saturated Fat: 12 g
Carbohydrates: 32 g
Sugar: 26 g
Protein: 6 g
Sodium: 180 mg
Instructions
Step 1: Prepare the Caramel
In a small saucepan, combine sugar and water over medium heat. Stir gently until sugar dissolves.
Once dissolved, stop stirring and let the mixture simmer until it turns a deep amber color.
Immediately pour the hot caramel into the bottom of the pre-baked pie crust and tilt to coat evenly. Set aside to cool slightly.
Step 2: Make the Custard Filling
In a separate saucepan, heat the milk and cream together until warm (do not boil).
In a mixing bowl, whisk together eggs, sugar, vanilla, and salt until smooth.
Slowly pour the warm milk mixture into the eggs while whisking constantly to avoid curdling.
Strain the mixture through a fine mesh sieve (optional) for extra-smooth texture.
Step 3: Assemble and Bake
Preheat oven to 325°F (160°C).
Carefully pour the custard filling over the cooled caramel layer in the pie crust.
Place the pie dish on a baking sheet and loosely cover the edges of the crust with foil to prevent over-browning.
Bake for 45–50 minutes, or until the custard is set but slightly jiggly in the center.
Remove from oven and cool on a wire rack for 1 hour, then refrigerate for at least 3 hours.
Step 4: Serve
Serve chilled. For an extra flourish, top with whipped cream, caramel drizzle, or a sprinkle of sea salt.
Tips
Do not stir the caramel after the sugar dissolves or it may crystallize.
Let custard cool completely before chilling to avoid condensation.
To slice neatly, use a sharp knife dipped in hot water and wipe between cuts.
For an ultra-smooth custard, strain before baking.
Variations
Salted Caramel Custard Pie: Add a pinch of sea salt to the caramel before pouring into the crust.
Espresso Caramel Pie: Add 1 teaspoon instant espresso powder to the custard.
Graham Cracker Crust: Swap traditional crust for a graham cracker base.
Toasted Coconut Topping: Sprinkle toasted coconut flakes over the pie before serving.
