Description
This luscious Caramel Pie features a buttery baked pie crust filled with a rich, creamy caramel custard made from brown sugar, egg yolks, milk, cream, and caramelized granulated sugar. Chilled to perfection and topped with optional whipped cream, it’s a decadent dessert perfect 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 (optional)
- Whipped cream
Instructions
- Combine Initial Ingredients: Add the brown sugar, flour, egg yolks, and salt to a medium saucepan set over medium heat. Gradually stir in the milk and heavy cream, whisking continuously to prevent curdling of the egg yolks.
- Cook Custard Base: Continue whisking the mixture for 3 to 4 minutes as it heats, until it thickens to a custard-like consistency. If it’s not thick enough, keep cooking and whisking until it is thick and smooth, then set aside.
- Caramelize Sugar: In a separate saucepan or skillet, add the granulated sugar and place over low to medium heat. Stir frequently with a wooden spoon until the sugar melts and turns a golden caramel color.
- Add Butter to Caramel: Stir in the unsalted butter into the melted sugar until fully incorporated. If small hardened caramel bits form, keep stirring and heating gently until they melt again.
- Combine Caramel and Custard: Pour the hot caramel mixture into the thickened custard, whisking until fully blended and smooth.
- Fill Pie Crust: Pour the caramel custard filling into the pre-baked 9-inch pie crust, smoothing the top.
- Cover and Chill: Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Place the pie in the refrigerator.
- Set the Pie: Chill for at least 2 hours, though overnight chilling is recommended for best results and proper setting.
- Serve: Remove from refrigerator, optionally top with whipped cream, slice into 8 pieces, and serve chilled.
Notes
- Use heavy cream and do not substitute for a richer, creamier filling.
- Ensure to whisk constantly during custard cooking to avoid scrambling the eggs.
- When caramelizing sugar, maintain low to medium heat to prevent burning.
- Chilling the pie overnight improves texture and flavor.
- Use a baked pie crust as the base for proper structure and taste.