Caramel Custard Pie Recipe
- 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
- 1. Line a 9-in. pie plate with pastry; trim and flute edges. Combine brown sugar and flour; press into pastry.
- 2. In a large bowl, combine the eggs, milk, sugar, vanilla and salt; pour over brown sugar mixture.
- 3. 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.
1 piece: 277 calories, 10g fat (4g saturated fat), 89mg cholesterol, 201mg sodium, 41g carbohydrate (28g sugars, trace fiber), 6g protein
Reviews for Caramel Custard Pie
"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."
"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. :-)"
"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."
"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."