| For the Crust | |
|---|---|
| Pre-made pie crust or shortcrust pastry | 1 (9-inch) |
| Finely chopped pecans or walnuts (optional) | 1/4 cup |
| For the Caramel Custard Filling | |
|---|---|
| Eggs | 3 large |
| Granulated sugar | 1 cup |
| Brown sugar (packed) | 1/2 cup |
| Heavy cream or half-and-half | 1 cup |
| Milk | 1/2 cup |
| Salt | 1/2 teaspoon |
| Pure vanilla extract | 1 teaspoon |
| Caramel sauce (store-bought or homemade) | 1/2 cup |
| For the Topping | |
|---|---|
| Caramel sauce | For drizzling |
| Whipped cream (optional) | To taste |
| Toasted pecans or flaked coconut (optional) | For garnish |
Instructions
1. Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. If using homemade crust, roll it out and press into the dish. Sprinkle chopped nuts onto the base if you’re adding crunch.
2. Whisk the filling
In a large bowl, combine eggs, both sugars, cream, milk, salt, and vanilla. Whisk until silky smooth, then stir in the caramel sauce until evenly blended.
3. Fill the pie
Pour the custard mixture into the prepared crust, smoothing it out with a spatula.
4. Bake with care
Place the pie dish on a baking sheet to catch drips. Bake for 45–50 minutes, until the center is just set but still slightly wobbly. Midway through, cover the crust edges with foil to prevent over-browning
5. Cool and chill
Once baked, let the pie cool completely on a wire rack. Then chill in the fridge for at least 2 hours to let the custard set fully.
6. Serve in style
Just before serving, drizzle with extra caramel and top with whipped cream, toasted nuts, or coconut for extra flair
