Description
This rich and creamy Caramel Pie features a luscious caramel custard filling made from brown sugar, cream, and caramelized granulated sugar, set in a buttery baked pie crust. Perfectly chilled and topped with light whipped cream, this dessert offers a perfect balance of sweet and smooth textures, ideal for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (213 grams; baked according to the package)
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)
- 1 cup granulated sugar (200 grams)
- 3 tablespoons unsalted butter (42 grams, salted works too)
Topping
- Whipped cream (optional, for topping)
Instructions
- Combine Custard Ingredients: Add the brown sugar, flour, egg yolks, and salt to a saucepan set over medium heat. Stir in the milk and heavy cream, whisking continuously to prevent the egg yolks from scrambling.
- Cook Custard: Whisk continuously for 3-4 minutes, until the mixture thickens to a custard-like consistency. Set aside. (If not thick enough, continue cooking and whisking until thickened.)
- Caramelize Sugar: Add the granulated sugar to a separate saucepan or skillet over low-medium heat.
- Melt and Stir Sugar: Using a wooden spoon, stir the sugar until it melts and caramelizes. Stir in the butter until incorporated. If hardened caramel pieces form, keep whisking over low-medium heat until they melt smoothly.
- Combine Caramel and Custard: Pour the caramelized sugar into the custard mixture, whisking until fully combined.
- Fill Pie Crust: Pour the pie filling into the baked pie crust.
- Cover and Chill: Cover the pie with plastic wrap and place it in the refrigerator.
- Set Filling: Chill for at least 2 hours (overnight recommended) until the filling is fully set.
- Serve: Top the pie with whipped cream before serving, if desired.
Notes
- Be sure to whisk continuously when cooking the custard to avoid scrambling the egg yolks.
- If your caramel hardens unexpectedly, maintain low heat and whisk thoroughly to re-melt lumps.
- Use heavy cream as specified; substituting may affect the texture and richness.
- Overnight chilling helps to achieve the best set and flavor.
- Leftover pie should be refrigerated and consumed within 3 days.
