Creamy Caramel Custard Pie!!!

Step 3: Prepare the Custard

Warm the milk and cream: In a saucepan, gently heat the milk and cream until just warm (do not boil).
Mix eggs and sugar: In a separate bowl, whisk together the eggs, sugar, vanilla extract, and salt until well combined.
Temper the eggs: Slowly pour the warm milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
Strain (optional): For an extra smooth custard, strain the mixture through a fine sieve.

Step 4: Assemble and Bake

Layer the pie: Pour the slightly cooled caramel over the pie crust. Carefully pour the custard over the caramel.
Bake: Preheat your oven to 325°F (160°C). Bake the pie for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
Cool: Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight. This will help the custard set fully and the caramel layer to firm up.

Step 5: Serve and Enjoy

Slice carefully: Use a sharp knife dipped in hot water for clean slices.
Optional toppings: Whipped cream, a drizzle of extra caramel, or a sprinkle of sea salt elevate the flavors even more.
Savor: Each bite delivers a perfect balance of creamy custard and sweet, buttery caramel.

Tips for Success

Patience is key: Let the caramel cool slightly before adding the custard to prevent mixing layers.
Use room temperature eggs: This ensures even cooking and smooth custard texture.
Check doneness carefully: Custard should wiggle slightly in the center; it will continue to set as it cools.

With this Creamy Caramel Custard Pie, you’ll impress family and friends with a dessert that looks gourmet but is surprisingly easy to make. The combination of silky custard and rich caramel is pure bliss. Perfect for holidays, dinner parties, or a special weekend treat.

If you want, I can also create a shortcut version with no-bake steps for an even quicker creamy caramel custard pie. Do you want me to do that?