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Caramel Custard Pie

 Caramel Custard Pie
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
8 ServingsPrep: 15 min. Bake: 55 min. + chilling

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 McCormick® Pure 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.