Creamy Caramel Custard Pie

Here’s a detailed, unique article about making Creamy Caramel Custard Pie with a full step-by-step guide:

Creamy Caramel Custard Pie: A Decadent Dessert to Savor

If you’ve ever dreamt of a dessert that perfectly balances silky custard, rich caramel, and a buttery crust, the Creamy Caramel Custard Pie is your answer. This dessert is a delightful blend of textures and flavors — a golden caramel top, a smooth custard filling, and a crisp pie crust that brings it all together. Whether for a special occasion or a cozy evening at home, this pie will impress anyone who takes a bite. Here’s how to make it step by step.

Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 pinch of salt
• 3–4 tablespoons ice water

For the Caramel:

• ¾ cup granulated sugar
• 3 tablespoons unsalted butter
• ½ cup heavy cream

For the Custard:

• 3 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ teaspoon salt

Step 1: Prepare the Pie Crust

1. In a large mixing bowl, combine flour, sugar, and salt.
2. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Keeping the butter cold ensures a flaky crust.

Step 2: Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
3. Transfer the dough to the pan, trim excess edges, and prick the bottom with a fork.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake for 15–18 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.

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