There’s something undeniably magical about the combination of silky caramel and velvety custard, especially when it’s nestled in a buttery, flaky pie crust. If you’re looking for a dessert that’s equal parts comforting and luxurious, this Creamy Caramel Custard Pie is about to become your new favorite.
Picture this: a golden, all-butter pie crust that shatters with every bite, filled with a luscious caramel custard that’s rich, smooth, and perfectly balanced with a hint of vanilla. Topped with a cloud of whipped cream, a sprinkle of toasted pecans, and a delicate touch of flaked sea salt, this pie is a symphony of textures and flavors that will leave everyone at the table swooning.
Whether you’re celebrating a special occasion or simply treating yourself to a little midweek indulgence, this recipe is surprisingly approachable. With a little patience and a lot of love, you’ll create a dessert that’s as beautiful as it is delicious. So, grab your apron, preheat your oven, and let’s dive into the world of buttery crusts, creamy fillings, and caramel dreams. Trust me, this pie is worth every minute!
Ingredients
All-Butter Pie Crust:
220 g plain flour (all-purpose)
¼ teaspoon fine salt
115 g unsalted butter, cold and cubed
45-60 ml ice cold water
1 egg white
Caramel Pie Filling:
70 g brown sugar
48 g corn flour
¼ teaspoon fine salt
5 large egg yolks
2 teaspoon vanilla extract, or vanilla bean paste
600 ml whole milk
150 g granulated sugar
30 ml water
30 g unsalted butter
Decoration:
240 ml double cream (heavy cream)
30 g pecans, toasted and finely chopped
¼ teaspoon flaked sea salt
Instructions
Make Pie Crust:
-Rub the butter into the flour. Into a large mixing bowl, add the flour and salt and quickly mix together. Add cubed butter and toss until coated. Using your fingers, rub the butter into the flour until the butter is the size of large peas.
-Add in water and bring the dough together. Add in the water a little at a time and use your fingers tips to gently toss the mixture together until the dough starts to hold when pressed. Gently squeeze the dough in the bowl and form it into a disc. Wrap well in plastic wrap and refrigerate for 1 hour minimum.
-Roll out dough. Remove the dough from the fridge and leave it at room temperature for 10 to 15 minutes. Rolling out dough that is too cold will cause it to crack. On a lightly floured surface, roll it out to circle approximately 30cm (12-inches) in diameter. Fold it over the rolling pin and lift it gently into the pie pan. Press the dough into the pan, making sure not to stretch it.
-Trim the edges 1.5cm (½-inch) wider than the pan and tuck under the excess. Using index fingers and thumbs, crimp the edges of the pastry all around.
Bake:
Preheat the oven to 180°C/350°F. Refrigerate the pie for 20 minutes. Fill Cover base with parchment paper and fill with baking beans. Bake for 20 minutes. Remove the paper and baking beans. Whisk the egg white, then brush the base and sides of the pie. Bake again for another 15-20 minutes until the pastry is a rich golden brown. Cover the crimped edges in foil if they brown too quickly. Set aside to cool.