Creamy Caramel Custard Pie

This Creamy Caramel Custard Pie features a buttery graham cracker crust, a thick and silky vanilla custard layer, and a smooth caramel topping, finished with decorative whipped cream around the edges. The pie sets firmly in the refrigerator, allowing clean slices while maintaining a soft and creamy texture.

The combination of crisp crust, light custard, and rich caramel creates a balanced dessert that is visually elegant and comforting in flavor. This is a chilled, homemade-style pie prepared with classic ingredients and traditional techniques.

Ingredients

For the Crust

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 2 tablespoons granulated sugar

For the Custard Filling

• 2 cups whole milk

• ¾ cup granulated sugar

• 3 tablespoons cornstarch

• 4 large egg yolks

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the Caramel Topping

• ¾ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

For Decoration

• 1 cup whipped cream (homemade or prepared)

Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.

Press firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes. Remove and let cool completely.

Step 2: Make the Custard Filling

In a medium saucepan, whisk together milk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture begins to thicken.

In a separate bowl, whisk the egg yolks. Slowly whisk in about ½ cup of the hot milk mixture, then return everything to the saucepan.

Continue cooking for 2–3 minutes until thick, smooth, and glossy.

Remove from heat. Stir in butter and vanilla extract.

Step 3: Fill and Chill

Pour the warm custard into the cooled crust and smooth the surface.

Refrigerate for at least 4 hours, or until fully set and firm.

Step 4: Prepare the Caramel Topping

In a saucepan, combine brown sugar and butter over medium heat. Cook until melted and bubbling.

Add heavy cream and stir until smooth. Simmer for 1–2 minutes.

Remove from heat and stir in vanilla. Let cool slightly.

Step 5: Add the Caramel Layer

Pour the caramel evenly over the chilled custard. Spread gently.

Return to the refrigerator for 30–40 minutes to set.

Step 6: Decorate

Pipe or spread whipped cream around the edges of the pie before serving.

Serving Suggestions

Serve well chilled. This pie pairs well with:

• Coffee or tea

• Fresh berries

• Light dessert sauces

Storage Instructions

• Store covered in the refrigerator for up to 3 days

• Do not freeze, as texture may change

Recipe Notes

• Stir constantly when cooking custard to prevent lumps

• Allow full chilling time for clean slices

• Caramel should be warm, not hot, when poured