Creamy Caramel Custard Pie
1 cup heavy cream
1 tsp pure vanilla extract
¼ tsp salt
For the Caramel Topping
1 cup granulated sugar
¼ cup water
½ cup heavy cream, warmed
2 tbsp unsalted butter
½ tsp vanilla extract
Pinch of flaky sea salt
Optional Garnish
Whipped cream
Extra flaky sea salt
Toasted coconut or chopped pecans
👩🍳 Step-by-Step Instructions
1️⃣ Make the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix graham crumbs, sugar, melted butter, and salt.
Press firmly into a 9-inch pie dish (use a flat-bottomed glass to compact it).
Bake 8–10 minutes until fragrant. Cool completely.
2️⃣ Prepare the Custard
In a bowl, whisk egg yolks, whole egg, sugar, and cornstarch until pale and smooth.
In a saucepan, heat milk and cream over medium heat until steaming (180°F)—do not boil.
Temper the eggs: Slowly pour ½ cup hot milk into egg mixture while whisking. Then pour everything back into the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon, 5–7 minutes until thick enough to coat the back of a spoon (170–175°F).
Strain through a fine-mesh sieve into a clean bowl.
Stir in vanilla and salt.
Pour into cooled crust.
