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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
  • Total Time
    Prep: 15 min. Bake: 55 min. + chilling
  • Makes
    8 servings

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 in 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.
Nutrition Facts
1 piece: 277 calories, 10g fat (4g saturated fat), 89mg cholesterol, 201mg sodium, 41g carbohydrate (28g sugars, 0 fiber), 6g protein.

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