Creamy Caramel Custard Pie
Of course! This Creamy Caramel Custard Pie is a show-stopping dessert that combines a silky smooth custard filling with a rich, deep caramel. It’s a classic with an elegant twist.
Here is a detailed, recipe-formatted guide to creating this delicious pie.
Creamy Caramel Custard Pie
This recipe consists of three main components: a buttery graham cracker crust, a luxurious caramel layer, and a velvety baked custard filling. Plan for some cooling and chilling time for the best results.
- Yield: One 9-inch pie (8-10 servings)
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Chill Time: 4 hours (minimum), best overnight
Ingredients
For the Graham Cracker Crust:
· 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)
· ⅓ cup (67g) granulated sugar
· 6 tablespoons (85g) unsalted butter, melted
· Pinch of salt
For the Caramel Layer:
· 1 cup (200g) granulated sugar
· ¼ cup (60ml) water
· 6 tablespoons (85g) unsalted butter, cut into tablespoons
· ½ cup (120ml) heavy cream, at room temperature
· 1 teaspoon flaky sea salt (optional, for garnish)
For the Custard Filling:
· 4 large eggs
· 1 can (14 oz / 396g) sweetened condensed milk
· 1 ½ cups (360ml) heavy cream, at room temperature
· 2 teaspoons pure vanilla extract
· ¼ teaspoon salt
Instructions
- Prepare the Crust:
· Preheat your oven to 350°F (175°C).
· In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Pour the melted butter over the mixture and stir until it resembles wet sand and holds together when pressed.
· Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a flat glass or measuring cup to help compact it.
· Bake for 8-10 minutes, until fragrant and slightly darkened. Set aside to cool completely. Reduce oven temperature to 325°F (160°C).
- Make the Caramel:
· In a medium, heavy-bottomed saucepan (light-colored is best so you can see the color change), combine the sugar and water. Stir gently just until the sugar is moistened.
· Place over medium-high heat and bring to a boil. Do not stir again from this point on. Instead, you can swirl the pan gently if needed to ensure even cooking.
· Cook until the sugar melts and turns a deep amber color. This can take 8-12 minutes. Watch it carefully, as it can burn quickly at the end.
· Immediately remove the pan from the heat and carefully whisk in the butter. The mixture will bubble vigorously. Whisk until the butter is fully melted and incorporated.
· Slowly and carefully, drizzle in the room temperature heavy cream while whisking constantly. The caramel will bubble up again. Whisk until you have a smooth, homogenous sauce.
· Immediately pour about ⅔ of the warm caramel into the bottom of the cooled crust, spreading it into an even layer. Set the remaining caramel aside to cool for drizzling on top later.
· Let the caramel layer in the crust set and cool for at least 15-20 minutes.
- Make the Custard Filling:
· In a large bowl, whisk the eggs until they are well beaten and uniform.
· Add the sweetened condensed milk, heavy cream, vanilla extract, and salt. Whisk gently until the mixture is completely smooth and combined. Try not to incorporate too much air.
· Carefully pour the custard filling over the set caramel layer in the pie crust.
- Bake the Pie:
· Place the pie plate on a rimmed baking sheet (this makes it easier to handle and catches any potential drips).
· Bake at 325°F (160°C) for 45-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle (like Jell-O) when you gently shake the pan. It should not be liquidy.
· Remove the pie from the oven and place it on a wire rack to cool to room temperature.
- Chill and Serve:
· Once at room temperature, loosely cover the pie with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This is crucial for the custard to set fully and for the flavors to meld.
· Just before serving, gently warm the reserved caramel (10 seconds in the microwave should do it) to make it drizzle-able. Drizzle it over the top of the pie.
· Slice with a sharp knife wiped clean between cuts for neat slices. Optionally, garnish each slice with a tiny pinch of flaky sea salt to enhance the caramel flavor.
Chef’s Notes & Tips for Success:
· Room Temperature is Key: Using room temperature cream for the caramel prevents it from seizing and creating hard clumps.
· Watch the Caramel: Don’t walk away from the sugar as it cooks. Amber is the goal; a moment too long and it becomes bitter.
· Water Bath (Optional): For an even creamier texture with no risk of curdling, you can bake the pie in a water bath. Wrap the outside of the pie plate in foil to prevent water seepage. Place the pie plate in a larger pan and fill the larger pan with about 1 inch of hot water before putting it in the oven.
· Preventing Bubbles: To minimize bubbles on top of your custard, pour the filling through a fine-mesh sieve into the crust.
· Storage: Keep the pie covered in the refrigerator for up to 4 days.
Enjoy your incredibly delicious homemade Creamy Caramel Custard Pie
