Decadent Delight: The Ultimate Creamy Caramel Custard Pie

Step 1: Prepare the Crust
In a mixing bowl, combine flour, sugar, and salt.
Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
Roll out the chilled dough on a lightly floured surface and press it into a 9-inch pie pan. Trim any excess and chill for another 15 minutes.
Pre-bake the crust at 375°F (190°C) for 10 minutes until lightly golden. Let it cool.
Step 2: Make the Caramel Layer
In a saucepan over medium heat, combine sugar and water. Stir until the sugar dissolves.
Increase the heat and let the mixture boil without stirring until it turns a deep amber color.
Remove from heat, carefully whisk in butter and heavy cream until smooth.
Pour the caramel over the cooled crust and allow it to set.
Step 3: Prepare the Custard Filling
In a saucepan, heat the milk until just simmering (do not boil).
In a separate bowl, whisk together eggs, sugar, vanilla, and salt.
Slowly pour the hot milk into the egg mixture, whisking continuously to avoid scrambling the eggs.
Strain the mixture through a fine sieve for a smoother texture.
Step 4: Assemble and Bake
Gently pour the custard filling over the caramel layer in the pie crust.
Bake at 350°F (175°C) for 30-35 minutes, or until the custard is set but slightly wobbly in the center.
Let the pie cool to room temperature, then refrigerate for at least 2 hours to fully set.
Serving and Storage Tips
Serving: Serve chilled or at room temperature for the best flavor. Pair with a dollop of whipped cream or a drizzle of extra caramel sauce for added decadence.
Storage: Store the pie in the refrigerator, covered, for up to 4 days. Avoid freezing, as it may alter the custard’s texture.
Variants
Chocolate Caramel Custard Pie: Add 2 tablespoons of cocoa powder to the custard filling for a chocolatey twist.
Nutty Caramel Pie: Sprinkle chopped pecans or walnuts over the caramel layer before adding the custard.
Salted Caramel Pie: Add a pinch of sea salt to the caramel layer for a delightful salty-sweet balance.
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