This Creamy Caramel Custard Pie is a dessert dream come true. Imagine a golden flaky crust filled with silky, velvety custard infused with rich caramel sweetness. Each bite is smooth, indulgent, and perfectly balanced with a buttery caramel drizzle on top. Whether you’re hosting a holiday dinner, celebrating a special occasion, or simply craving a decadent treat, this pie will surely impress your guests and satisfy your sweet tooth.
Who is this Recipe For?
This recipe is perfect for:
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Home bakers looking for a showstopping dessert that isn’t overly complicated.
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Caramel lovers who enjoy the deep, buttery richness of caramel in every bite.
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Holiday hosts searching for a unique yet classic dessert to serve at family gatherings, dinner parties, or festive events.
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Anyone who wants to make a restaurant-quality dessert at home with simple ingredients.
Why It’s Great
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Elegant yet simple: No fancy techniques required—just basic baking skills.
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Rich and creamy flavor: The caramel custard filling is smooth, sweet, and absolutely irresistible.
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Versatile garnish options: Top with whipped cream, toasted nuts, or coconut to make it your own.
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Perfect make-ahead dessert: Chill it in the fridge a day before and serve when ready.
Ingredients
For the Crust
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1 (9-inch) pre-made pie crust or homemade shortcrust pastry
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1/4 cup finely chopped pecans or walnuts (optional)
For the Caramel Custard Filling
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3 large eggs
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1 cup granulated sugar
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1/2 cup packed brown sugar
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1 cup heavy cream or half-and-half
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1/2 cup milk
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1/2 teaspoon salt
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1 teaspoon pure vanilla extract
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1/2 cup caramel sauce (homemade or store-bought)
For the Topping
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Extra caramel sauce for drizzling
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Whipped cream (optional)
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Toasted pecans or flaked coconut (optional)
Instructions
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Preheat the oven
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish. Roll out your crust and press it into the dish. Sprinkle nuts on the bottom for extra crunch if desired. -
Prepare the filling
In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, cream, milk, salt, and vanilla until smooth. Stir in the caramel sauce until fully incorporated. -
Fill the crust
Pour the custard mixture into the prepared crust, spreading it evenly with a spatula. -
Bake to perfection
Place the pie dish on a baking sheet to catch drips. Bake for 45–50 minutes, until the custard is set but slightly wobbly in the center. Cover the edges of the crust with foil halfway through baking to prevent over-browning. -
Cool and chill
Allow the pie to cool completely on a wire rack. Transfer to the fridge and chill for at least 2 hours before serving. -
Serve and enjoy
Just before serving, drizzle with caramel sauce and top with whipped cream, nuts, or coconut for a beautiful finish.
Kitchen Equipment Needed
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9-inch pie dish
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Mixing bowls
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Whisk
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Spatula
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Baking sheet
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Aluminum foil
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Cooling rack
Storage
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Refrigerator: Store leftover caramel custard pie covered in the fridge for up to 4 days.
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Freezer: You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
1. Can I use a graham cracker crust instead of pastry?
Yes! A graham cracker crust works beautifully and adds a delicious crunch.
2. Do I have to use heavy cream?
Heavy cream gives the custard its richness, but you can substitute with half-and-half for a lighter version.
3. Can I make this pie ahead of time?
Absolutely. This pie tastes even better when made a day ahead, as the flavors deepen while chilling.
4. How do I know when the custard is done baking?
The center should be slightly jiggly but not liquid. It will firm up as it cools.
Conclusion
This Creamy Caramel Custard Pie is a dessert that combines elegance with comfort. Its silky caramel filling and buttery crust make it a standout dish for holidays, celebrations, or even a cozy night in. Simple to prepare, yet impressive to serve, it’s a recipe you’ll return to again and again.
✨ Serve this pie chilled, garnished with caramel and whipped cream, and watch it disappear slice by slice!
