You searched for “Creamy Caramel Custard Pie”—and you’re in luck. It’s not just any dessert. It’s a dreamy hybrid of caramel custard and classic cream pie: a buttery pastry filled with a velvety vanilla-scented custard, all covered in a glossy, bittersweet caramel glaze that gently cracks under your fork.
Think tart meets French silk pie—rich but not heavy, sweet but balanced, and incredibly soft. And the best part? You can make it with just 7 basic pantry ingredients and no tub of water, no thermometer, no stress.
Let's bake a pie that tastes like a Parisian patisserie—but made in your kitchen.
Why This Pie Stands Out
✅ Two desserts in one: caramel + cream
✅ Ready in 50 minutes (mostly hassle-free!)
✅ Uses store-bought or homemade dough
✅ Naturally nut-free
✅ Best the next day—the flavors meld beautifully
Ingredients You’ll Need
For the dough:
1 (9-inch) unbaked pie crust (homemade or store-bought)
→ Blind bake for 10 minutes, if your recipe calls for it
For the cream filling:
1 1/2 cups whole milk
1 cup heavy cream
½ cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon fine salt
For the caramel topping:
¾ cup granulated sugar
3 tablespoons water
¼ cup heavy cream, warm
1 tablespoon unsalted butter
¼ teaspoon powdered sea salt
🍯 Pro tip: Use room temperature eggs—cold eggs will cause lumps in the custard.
Step-by-step instructions
1. Bake the dough
Preheat oven to 325°F.
If using store-bought dough, place in a pie pan. For a crispier base, blind bake:
Line the dough with parchment paper, fill with pie weights
Bake for 10 minutes, then remove the weights
2. Prepare the custard
In a saucepan, heat the milk and cream over medium heat until steaming (do not boil).
In a bowl, whisk together the sugar, eggs, vanilla, and salt. Slowly add the hot milk mixture.
Strain through a fine mesh strainer into the dough (this removes any bubbles and lumps).
3. Bake until silky smooth
Place the pie on a baking sheet. Bake for 35-45 minutes, until the edges are set and the center is slightly jiggly.
⏱️ Don’t overbake – it will continue to set as it cools.
Let cool for 2 hours at room temperature, then refrigerate for at least 2 hours (or overnight).
4. Add the caramel topping
In a small saucepan, combine the sugar and water. Cook over medium heat without stirring until it turns a deep amber color (5-8 minutes).
Remove from heat. Carefully add the hot heavy cream (it will bubble!), then the butter and salt.
Let cool for 5 minutes, then pour evenly over the frozen pie.
Let set for 15-20 minutes before slicing.
Tips for the perfect pie
Strain the custard—this ensures a silky texture
Use a double boiler (optional): Place the pie pan in a larger saucepan with 1 inch of hot water for an extra-smooth texture
Make ahead: The custard pie will keep for 3-4 days. Add caramel just before serving
Cut with a hot knife for clean cuts
Serving suggestions that sparkle
Classic: With whipped cream and a mint leaf
Elegant: Sprinkle with extra caramel and edible gold flakes
Holiday: Pair with spiced apple compote
Summer: Garnish with fresh berries or peach slices
FAQs
Q: Can I skip the caramel topping?
A: Yes! Cream tart is delicious on its own, but caramel elevates it to a spectacular level.
Q: Why is my cream soggy?
A: It probably wasn’t cooked through. Bake until the center is set (not runny, but jiggly like jelly).
Q: Can I use evaporated milk?
A: Yes! Replace the milk + heavy cream with 1 (12 oz) can evaporated milk + ½ cup whole milk.
Q: Can I freeze this?
A: Not recommended – the cream will become watery when thawed.
Final Thoughts: Elegant Simplicity
Creamy Caramel Cream Pie is more than just a dessert – it’s a celebration of texture, balance and quiet luxury. With its silky cream, buttery pastry and crunchy caramel crown, it’s the kind of pie that earns a silent table – followed by “Can I have a second?”
So heat the cream, caramelise the sugar and bake a pie that doesn’t just feed people – it impresses them.
Did you make it and feel that wave of elegance? I'd love to hear how it turned out! Did you serve it?v