Creamy Caramel Custard Pie

Ingredients

For the Caramel Layer:

• 1/2 cup granulated sugar
• 2 tablespoons water

For the Custard Filling:

• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch (optional, for thicker texture)
• 1 teaspoon vanilla extract
• Pinch of salt

For the Crust:

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)

Instructions

1. Make the Caramel Layer:
   In a small saucepan over medium heat, combine 1/2 cup sugar and 2 tablespoons water. Stir gently until sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Immediately pour the hot caramel into the bottom of the pre-baked pie crust and swirl to coat the bottom evenly. Let it cool and harden.
2. Prepare the Custard Filling:
   In a medium saucepan, heat the milk and cream over medium heat until warm (do not boil).
   In a bowl, whisk together eggs, sugar, cornstarch (if using), vanilla, and salt until well combined. Slowly pour the warm milk mixture into the egg mixture while whisking constantly (this is called tempering the eggs).
3. Bake the Pie:
   Pour the custard mixture over the hardened caramel layer in the pie crust.
   Place the pie in a preheated oven at 325°F (160°C) and bake for 35–45 minutes, or until the custard is set but still slightly jiggly in the center.
   (You can bake it in a water bath for even texture, but it’s optional.)
4. Chill:
   Let the pie cool to room temperature, then refrigerate for at least 4 hours or until fully set.
5. Serve:
   Slice and serve chilled. The caramel layer will have slightly melted into a luscious sauce beneath the creamy custard.

Let me know if you’d like a whipped cream topping or garnish suggestion!