In a small saucepan, combine sugar and water over medium heat.
Cook without stirring until the sugar melts and turns a deep amber color.
Carefully pour the caramel into the bottom of the pie crust, swirling to coat evenly. Let it set slightly.
2. Make the Custard:
In a bowl, whisk together eggs, egg yolks, sweetened condensed milk, whole milk, vanilla, and a pinch of salt until smooth.
Pour the custard gently over the caramel layer in the crust.
3. Bake the Pie:
Preheat oven to 325°F (165°C).
Place the pie in a larger baking dish and add hot water to come halfway up the sides of the pie (water bath method).
Bake for 45–55 minutes, or until custard is set but slightly jiggly in the center.
Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Serve:
Run a knife around the edges to loosen the pie.
Invert onto a serving plate so the caramel tops the custard.
Optional: Garnish with whipped cream or a light sprinkle of sea salt.
Tips:
Use a water bath to ensure the custard cooks evenly and stays creamy.
Let the pie chill fully before slicing for clean cuts.
Toasted nuts (like pecans) on top add a delightful crunch.
If you want, I can also give you a faster, no-bake version that’s just as creamy and caramel-rich, ready in under 30 minutes. Do you want me to share that version too?
