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Here’s a detailed, unique article for the “Creamy Caramel Custard Pie” with a full step-by-step guide:

Creamy Caramel Custard Pie: A Step-by-Step Guide to a Decadent Dessert

If you’re searching for a dessert that’s both luxurious and comforting, the Creamy Caramel Custard Pie is a must-try. Smooth, velvety custard with the rich, buttery sweetness of caramel, all encased in a tender, buttery pie crust—it’s the kind of dessert that leaves everyone asking for seconds. Here’s a detailed guide on how to make this indulgent treat at home.

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
½ cup (1 stick) cold unsalted butter, cut into small cubes
3–4 tablespoons ice water

For the Caramel Custard Filling:

1 cup granulated sugar
¼ cup water
3 large eggs
2 large egg yolks
2 cups whole milk
1 teaspoon vanilla extract
¼ teaspoon salt

Optional Garnish:

Whipped cream
A drizzle of extra caramel sauce
A pinch of sea salt for a salted-caramel twist

Step 1: Prepare the Pie Crust

Mix dry ingredients: In a large bowl, combine flour, sugar, and salt.
Cut in butter: Add the cold butter cubes and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
Add ice water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
Chill: Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
Roll out: On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie pan. Trim the edges and refrigerate while preparing the filling.

Step 2: Make the Caramel

Combine sugar and water: In a medium saucepan over medium heat, stir together the sugar and water.
Cook without stirring: Allow the sugar to melt and turn a deep amber color. Avoid stirring too much—swirl the pan gently if needed.
Pour into pie crust: Once caramelized, immediately pour the caramel into the prepared pie crust, spreading evenly. Be careful, as caramel is extremely hot.