Creamy Caramel Custard Pie 

Creamy Caramel Custard Pie 🍮🥧

Silky-smooth custard nestled in a buttery crust, topped with a luscious caramel glaze—decadent yet simple!

⏰ Prep Time: 30 mins (+ chilling) | 🍳 Bake Time: 45 mins | ❄️ Chill Time: 4+ hours | 🍴 Servings: 8

📝 Ingredients

For the Crust:

• 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)

• ¼ cup (50g) granulated sugar

• 6 tbsp (85g) unsalted butter, melted

• Pinch of salt

For the Custard Filling:

• 4 large egg yolks

• 1 whole egg

• ½ cup (100g) granulated sugar

• 2 tbsp cornstarch

• 2 cups (480ml) whole milk

• 1 cup (240ml) heavy cream

• 1 tsp vanilla extract

• ¼ tsp salt

For the Caramel Topping:

• 1 cup (200g) granulated sugar

• ¼ cup (60ml) water

• ½ cup (120ml) heavy cream, warmed

• 2 tbsp (28g) unsalted butter

• ½ tsp vanilla extract

• Pinch of sea salt

Optional Garnish:

• Whipped cream

• Flaky sea salt

• Toasted coconut

📌 Instructions

1️⃣ Make the Crust:

1. Preheat oven to 350°F (175°C). Mix crumbs, sugar, melted butter, and salt.

2. Press firmly into a 9-inch pie dish. Bake for 8-10 mins, then cool.

2️⃣ Prepare the Custard:

1. Whisk egg yolks, whole egg, sugar, and cornstarch in a bowl.

2. In a saucepan, heat milk and cream until steaming (not boiling). Slowly temper into egg mixture.

3. Return to heat; cook on medium, stirring constantly, until thickened (5-7 mins). Strain, then stir in vanilla and salt.

4. Pour into crust, cover with plastic (touching surface), and chill 4+ hours.

3️⃣ Make the Caramel:

1. In a clean saucepan, melt sugar and water over medium heat (do not stir!). Swirl pan until golden amber.

2. Off heat, carefully whisk in warm cream (it will bubble!), then butter, vanilla, and salt. Cool slightly.

3. Pour over chilled custard, tilting to coat evenly. Chill 1 hour to set.

4️⃣ Serve:

Slice cold, garnish with whipped cream and a sprinkle of sea salt.

💡 Pro Tips:

✅ Smooth custard? Strain to remove any cooked egg bits.
✅ Caramel too thick? Add 1 tbsp hot water to thin.
✅ No-bake option? Use store-bought caramel sauce (warmed for drizzling).
✅ Make ahead: Keeps refrigerated for 3 days (cover tightly).

This velvety, caramel-kissed pie is a dreamy cross between flan and cheesecake! Let me know if you try it. 😊🍯