Caramel Custard Pie
A rich, creamy caramel custard pie with a buttery crust, featuring a smooth custard filling infused with caramel notes—perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Add enough water to the evaporated milk to make 2 cups, then beat in the eggs.
- Combine brown sugar and flour, then cut in margarine until the mixture resembles coarse crumbs.
- Add the milk mixture to the brown sugar mixture and beat until well blended.
- Pour the batter into the unbaked 9-inch pastry shell.
- Bake at 400°F (200°C) until a knife inserted halfway between the center and edge comes out clean, about 30 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of evaporated milk. If you're out of margarine, butter is a great substitute. Make sure to let the pie cool completely before slicing; this helps it set properly. If you like, add a pinch of nutmeg for extra flavor. This pie can be made a day ahead for a more developed taste.
Serving Suggestions
Serve the caramel custard pie chilled, optionally topped with whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with fresh fruit, like berries or sliced bananas, for a delightful contrast. For a complete meal, consider serving it alongside a light salad or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover caramel custard pie in the refrigerator, covered with plastic wrap or foil. It will keep well for up to three days. To reheat, slice individual portions and warm them in the microwave for about 20-30 seconds, or enjoy them chilled for a refreshing dessert.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Custard Pie contains roughly 357 calories, with 5g protein, 68g carbohydrates, and 8g fat. It is a good source of calcium (14% of the Daily Value), iron (12% of the Daily Value), and protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk for this recipe?
Yes, you can substitute evaporated milk with whole milk or a non-dairy alternative like almond milk. However, using whole milk will give you a richer custard, while non-dairy options may alter the flavor slightly.
How do I know when the pie is done baking?
The pie is done when a knife inserted halfway between the center and the edge comes out clean. Keep an eye on the baking time; if it starts browning too much, cover the edges with foil to prevent burning while the center finishes cooking.
Can I freeze this caramel custard pie?
Yes, you can freeze the pie, but it's best to do so before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).