Description

This luscious Caramel Pie combines a smooth, rich caramel custard filling nestled in a perfectly baked pie crust. The filling is made by cooking a mixture of brown sugar, egg yolks, and cream into a thick custard, then folding in homemade caramel for a deep, buttery flavor. Chilled to set and topped with optional whipped cream, this dessert is ideal for special occasions or a decadent treat.

Ingredients

Scale

Pie Crust

1 9-inch pie crust (213 grams; baked according to the package)

Custard Filling

1 cup brown sugar (213 grams)
½ cup all-purpose flour (60 grams)
4 large egg yolks (56 grams)
½ teaspoon kosher salt
1 cup milk (227 grams, 2% or whole)
1 cup heavy cream (227 grams, do not substitute)

Caramel

1 cup granulated sugar (200 grams)
3 tablespoons unsalted butter (42 grams; salted works too)

Topping (Optional)

Whipped cream

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Instructions

Combine Custard Ingredients: Add the brown sugar, flour, egg yolks, and kosher salt to a saucepan set over medium heat. Slowly stir in the milk and heavy cream, whisking continuously to ensure the egg yolks do not scramble and the mixture is smooth.
Thicken Custard: Continue whisking the mixture over medium heat for 3-4 minutes until it thickens to a custard-like consistency. If it remains thin, keep cooking and whisking until it becomes thick and creamy, then set aside from heat.
Prepare Caramel: In a separate saucepan or skillet over low-medium heat, add the granulated sugar. Stir constantly with a wooden spoon until the sugar melts completely and turns a golden caramel color.
Incorporate Butter: Stir in the unsalted butter to the caramelized sugar until fully melted and combined. If hardened caramel pieces form, continue whisking over low-medium heat until smooth again.
Combine Caramel and Custard: Pour the melted caramel mixture into the prepared custard, whisking thoroughly to blend the flavors and ensure a smooth filling.
Fill Pie Crust: Pour the caramel custard filling into the pre-baked 9-inch pie crust, spreading evenly.
Chill the Pie: Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming, then refrigerate.
Set the Filling: Chill the pie for at least 2 hours, preferably overnight, to allow the caramel filling to fully set and develop flavor.
Serve with Whipped Cream: Before serving, optionally top each slice with whipped cream for added richness and decoration.

Notes

Use heavy cream as specified; substitutes will affect texture and flavor.
Whisking continuously during cooking prevents lumps and ensures smooth custard.
Chilling overnight improves the pie’s firmness and flavor melding.
Use a wooden spoon for caramel to avoid scratching pans and to control caramelization better.
Ensure pie crust is fully baked before adding the filling to avoid sogginess.