Creamy Caramel Custard Pie

If you’re a fan of silky custard and rich caramel, this Creamy Caramel Custard Pie is about to become your new favorite dessert. With a buttery crust, a luscious caramel base, smooth vanilla custard filling, and a brûléed sugar topping, every bite feels like a cross between classic crème brûlée and a traditional pie. Elegant yet surprisingly simple, it’s perfect for special occasions, holidays, or whenever you’re craving something indulgent.

Why You’ll Love This Recipe

Rich flavor layers – buttery crust, gooey caramel, creamy custard, and a crisp caramelized top.
Elegant presentation – looks like a bakery-quality dessert but is simple to prepare.
Make-ahead friendly – chill the pie in advance and brûlée the top just before serving.
Crowd-pleaser – a unique twist that combines pie and crème brûlée in one dessert.

Ingredients

For the Crust

1 ½ cups (190 g) all-purpose flour
1 tbsp granulated sugar
½ tsp salt
½ cup (115 g) unsalted butter, cold and cubed
3–5 tbsp ice water

For the Caramel Layer

½ cup (100 g) granulated sugar
2 tbsp water
2 tbsp unsalted butter
¼ cup (60 ml) heavy cream

For the Custard Filling

2 cups (480 ml) whole milk
½ cup (100 g) granulated sugar
3 large egg yolks
1 tbsp cornstarch
1 tsp vanilla extract

For the Caramelized Topping

2 tbsp granulated sugar

Instructions

Step 1: Prepare the Crust

In a bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Roll out the dough and press into a 9-inch pie pan. Trim excess and prick the base with a fork. Pre-bake the crust at 375°F (190°C) for 15 minutes or until lightly golden. Let cool.

Step 2: Make the Caramel Layer

In a saucepan, heat sugar and water over medium heat until dissolved and golden brown. Remove from heat and quickly stir in butter and cream. Pour over the baked crust and let set.

Step 3: Prepare the Custard Filling

Heat milk in a saucepan until warm (do not boil). In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour warm milk into the mixture, whisking constantly.

Return to the saucepan and cook over low heat, stirring, until thickened. Stir in vanilla extract. Pour over the caramel layer in the crust and smooth the top. Chill for at least 3 hours.

Step 4: Create the Caramelized Topping

Sprinkle sugar evenly over the chilled pie. Use a kitchen torch to caramelize until golden and crisp. Let cool briefly before slicing.

Tips for Success

Work quickly with caramel – it hardens fast, so have butter and cream ready.
Prevent lumps in custard – whisk continuously and use low heat for a silky finish.
No torch? Place the pie under a broiler for 1–2 minutes, watching closely.
Make ahead – the pie can chill overnight; caramelize the top just before serving.

Final Thoughts

This Creamy Caramel Custard Pie is the ultimate dessert when you want something both decadent and impressive. The buttery crust, golden caramel, and smooth custard topped with a brûléed sugar layer create a symphony of textures and flavors that everyone will love.