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Caramel Custard Pie Recipe

Caramel Custard Pie 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
TOTAL TIME: Prep: 15 min. Bake: 55 min. + chilling YIELD:8 servings


  • 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.

Nutritional Facts

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

Reviews for Caramel Custard Pie

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Reviewed Dec. 14, 2011

"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 Nov. 21, 2011

"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 Nov. 4, 2011

"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 Oct. 9, 2011

"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."

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