[X]

Home > Recipes > Caramel Custard Pie

Caramel Custard Pie Recipe

Caramel Custard Pie Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

Here’s a traditional custard pie that’s been in our family for over 100 years. A fun layer of caramel jazzes up the creamy old-fashioned flavor. Great with whipped topping! —Roger Clapper, Delavan, Wisconsin

This recipe is:

Healthy

[X]

Rate Caramel Custard Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Caramel Custard Pie Recipe

Prep: 15 min. Bake: 55 min. + chilling

Yield: 8 Servings

15 55 70

Ingredients

Pastry for single-crust pie (9 inches)
2/3 cup packed brown sugar
4 teaspoons all-purpose flour
3 eggs
2 cups 2% milk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture.
Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack; sprinkle with nutmeg. Refrigerate for at least 2 hours before serving. Yield: 8 servings.

Nutritional Facts 1 piece equals 277 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 201 mg sodium, 41 g carbohydrate, trace fiber, 6 g protein.

Originally published as Caramel Custard Pie in Healthy Cooking October/November 2011, p22

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Caramel Custard Pie

Caramel Custard Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Dec. 14, 2011 by danid

I thought it was good. The night we tried it it was ok, but the flavors blended nicely after a day. I used coconut extract instead of the vanilla. Tasty Pie.

Reviewed on Nov. 21, 2011 by diligentfrog

My family loved this recipe. I actually added about a 1/4 cup of coconut to the milk mixture. Next time, I will add 1/2 cup coconut. Excellent with a scoop of vanilla ice cream. :-)

Reviewed on Nov. 04, 2011 by chynook73

Sigh, I really hate to give this a one star review. I saw this recipe in my TOH magazine and it looked delicious. I made it exactly as the recipe states. It was disgusting. The "caramel" was very gritty and the "custard" was more like the consistency of a curdled omelet. I threw it out. But I was sure I did something wrong, so I made it again. This time I substituted fat free evaporated milk for the 2%. The custard was a much more pleasant consistency the second time around, but it had no taste. And the caramel, alas, still gritty.

Reviewed on Oct. 09, 2011 by rhonda1

I had never had a custard pie so I don't have anything to compare this one to, but I did not like this. I threw it out.