Creamy Caramel Custard Pie Recipe
Introduction
Welcome to our delicious and indulgent recipe for creamy caramel custard pie. This delightful dessert is the perfect combination of smooth custard and rich caramel flavors, all nestled inside a flaky pie crust. Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe is sure to impress.
Ingredients
For the crust:
– 1 ½ cups of all-purpose flour
– ½ teaspoon of salt
– ½ cup of unsalted butter, cold and cubed
– 3-4 tablespoons of ice water
For the caramel custard filling:
– 1 ½ cups of granulated sugar
– ¼ cup of water
– 4 large eggs
– 2 cups of whole milk
– 1 teaspoon of vanilla extract
Steps
Step 1: Start by preparing the crust. In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Step 2: Gradually add the ice water, one tablespoon at a time, mixing with a fork until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges.
Step 4: In a saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar has dissolved, then increase the heat to high and cook without stirring until the mixture turns a deep amber color.
Step 5: Remove the caramel from the heat and carefully pour it into the prepared pie crust. Tilt the pie dish to evenly coat the bottom. Set aside to cool and harden.
Step 6: In a mixing bowl, whisk together the eggs, milk, and vanilla extract until well combined. Pour the custard mixture over the hardened caramel in the pie crust.
Step 7: Place the pie on a baking sheet and bake for 40-45 minutes, or until the custard is set around the edges but slightly jiggly in the center. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours.
Step 8: Once chilled, carefully run a knife around the edges of the pie to loosen it from the dish. Invert the pie onto a serving plate to reveal the beautiful caramel layer on top.
Variations
While this creamy caramel custard pie is already a decadent treat on its own, you can always add your own personal touch. Here are a few variations to consider:
– Sprinkle crushed nuts, such as pecans or walnuts, on top of the caramel layer before pouring in the custard.
– Add a hint of flavor by infusing the milk with a cinnamon stick or a vanilla bean before making the custard mixture.
– For a chocolate twist, melt some chocolate chips and drizzle them over the cooled caramel layer before adding the custard.
Tips
Here are some helpful tips to ensure your creamy caramel custard pie turns out perfectly:
– Use cold butter when making the crust to achieve a flaky texture.
– Be cautious when working with hot caramel, as it can cause severe burns. Use oven mitts and handle the caramel with care.
– Allow the pie to cool completely before refrigerating to prevent condensation from forming on top of the custard.
Conclusion
Indulge in the rich and creamy goodness of our caramel custard pie. The combination of silky smooth custard and luscious caramel creates a dessert that is truly irresistible. Whether you’re serving it for a special occasion or simply treating yourself, this pie is sure to satisfy your sweet tooth.
FAQs
1. Can I use a store-bought pie crust instead of making my own?
Yes, you can certainly use a pre-made pie crust if you prefer. Just make sure to follow the baking instructions on the package.
2. Can I use low-fat milk instead of whole milk?
While whole milk provides a richer and creamier texture, you can use low-fat milk as a substitute if desired. However, keep in mind that the custard may be slightly less rich.
3. How long can I store the pie in the refrigerator?
The pie can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap or foil to prevent it from drying out.
