Made with an easy shortcut pie crust and a brown sugar caramel twist, this caramel custard pie is a delicious dessert and a family favorite recipe!
Caramel Custard Pie is not your ordinary custard pie. It has a caramel twist that adds an oomph to traditional custard pie, and it's easily become another one of my family's favorite pie recipes.
I remember my mom making custard and putting it in the oven to cook; much like pecan pie, it seemed to be one of her favorite desserts to make. Making this pie always brings back those memories of Mom in her kitchen cooking up a scrumptious dessert.
The brown sugar mixture I press into my crust gives this pie a great flavor, almost like a graham cracker crust but a different texture altogether.
While most custard pie recipes say to chill for an hour or two (and this one is delicious when it's been chilled overnight), I enjoy this pie just as much when it's warm from the oven. Mmmm, mmmm good.
If you're looking for more holiday recipes, you'll find a whole slew of them on my lists of Thanksgiving Recipes and Christmas Recipes.
WHERE CAN I FIND THE RECIPE FOR CARAMEL CUSTARD PIE?
If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious caramel custard pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
TIPS FOR HOW TO MAKE A CARAMEL CUSTARD PIE
- Pre-heat the oven to 350°.
- Make this Easy Shortcut No-Roll Pie Crust, and press it into your pie plate. If you prefer a more traditional roll-out crust, you may enjoy this crust.
- Mix the brown sugar, granulated sugar, and flour together.
- Then lightly press the brown sugar mixture into your crust, pressing into the bottom and sides. You may have a little bit left over.
- For the filling, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don't let the mixture become too frothy; just make sure it's blended well.
- Pour the egg mixture into your pie crust.
- Sprinkle the top of the pie with a pinch of nutmeg.
- Bake at 350° for about 45 minutes to an hour. You may want to use a pie shield to keep the edges of your pie from burning.
- Insert a knife or baking tester in the center; if it comes out clean, the pie should be done.
- Let the pie cool; it may sink just a bit.
- Store in the refrigerator, and you may even want to chill overnight before serving. Serve alone or with whipped cream and fresh fruit. Enjoy!
LOOKING FOR MORE DELICIOUS PIE RECIPES?
Classic Pumpkin Pie from Scratch
KITCHEN TOOLS YOU'LL NEED TO MAKE CUSTARD PIE
Mixing Bowl – Handy for mixing up the pie crust and even the pie filling if you’re using a hand mixer.
Stand Mixer or Hand Mixer – My mixer is the one small kitchen appliance I wouldn’t want to live without. I love it and use it all the time.
Glass Measuring Cup – for measuring out liquids.
Pie Plate – Can’t bake a pie without this.
Pie Shield or Aluminum Foil – to keep the edges of your crust from burning.
Baking Tester – Check whether your pie (or cake) is done.
Wire Rack – for cooling the pie.
Pie Server – for serving your pie.
CARAMEL CUSTARD PIE RECIPE
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Caramel Custard Pie
- 2 cups all-purpose flour
- 2 teaspoons cane sugar
- 1 1/4 teaspoons salt
- 2/3 cup canola oil
- 3 tablespoons whole milk
- 1/4 cup light brown sugar
- 1/4 cup cane sugar
- 2 teaspoons all-purpose flour
Custard Pie Filling:
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon caramel extract
- 1 3/4 cups whole milk
- 3 tablespoons cane sugar
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Pre-heat the oven to 350° F.
- Mix together 2 cups flour, 2 teaspoons cane sugar, and salt.
- In a separate bowl (or glass measuring cup), whisk together the oil and milk.
- Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
- Press the dough evenly into an un-greased 9-inch pie plate, covering the bottom and the sides. If you want to crimp the edges, go right ahead.
- In a small mixing bowl, mix the brown sugar, 1/4 cup cane sugar, and 2 teaspoons flour together.
- Then lightly press the brown sugar mixture into the crust, pressing into the bottom and sides. You may have a little bit left over.
Custard Pie Filling:
- In a large mixing bowl, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don't let the mixture become too frothy; just make sure it's blended well.
- Pour the egg mixture into your pie crust.
- Sprinkle the top of the pie with the ground nutmeg.
- Bake at 350° F for about 45 minutes to 1 hour. You may want to use a pie shield to keep the edges of your pie from burning. When a knife inserted in the center comes out clean, the pie should be done.
- Remove the pie from the oven, and let it cool on a wire rack; it may sink just a bit.
- Store the pie in the refrigerator, and you may even want to chill overnight before serving. Serve alone or with whipped cream and fresh fruit.
12 thoughts on “Caramel Custard Pie”
I tasted the pie today and found it lacking in flavor. The sugar measurement seems off; 3T? And the crust wasn’t done on the bottom. It definitely could have used a blind bake because my custard was done at around 55 minutes and even in a glass dish it didn’t cook.
Dawn, I don’t like the custard pie to be especially sweet. That being said, it’s odd that your pie crust was not cooked after 55 minutes. It really wouldn’t hurt to blind bake the crust for 10 minutes or so before adding the filling. I’ve never had that kind of trouble.
Did you blind bake the crust? I’ve always done that with a custard pie but I’m trying it your way with the no-roll crust. Also, I’ve always heated the milk but I don’t see that as a step. Just took it out of the oven! I’ll let you know how it tastes.
Hey Dawn, I don’t blind bake the crust for custard pie, neither do I heat the milk beforehand. Thanks for trying my recipe!
Is the pie crust. The brown sugar and granulated sugar and flour?
No, those are mixed and put on the crust, there is a link for crust recipe, just scroll back up and you will see it ????
Hi Rita, no… There’s a link to the pie crust in both the post and the recipe instructions.