In a saucepan, combine sugar + water over medium heat.
Cook without stirring until the sugar melts and turns a deep golden caramel.
Immediately pour the caramel into the bottom of your unbaked pie crust, swirling to coat the base evenly.
Let it harden while you prepare the custard.
2. Make the custard filling
In a large bowl, whisk together:
eggs
sweetened condensed milk
evaporated milk
whole milk
vanilla
salt
Whisk until fully smooth (don’t beat too much or the custard will get bubbles).
3. Assemble
Slowly pour the custard mixture into the caramel-lined pie crust.
4. Bake
Bake at 350°F (175°C) for 45–55 minutes, or until:
the center jiggles slightly
the edges are set
(Tip: Bake the pie on a lower oven rack for extra custard smoothness.)
If the crust browns too fast, cover the edges with foil.
5. Cool & chill
Let the pie cool completely. Refrigerate for at least 4 hours (overnight is best!).
As it cools, the caramel melts into a silky layer on the bottom, creating that magical caramel custard effect.
6. Serve
Slice and enjoy with:
whipped cream
extra caramel drizzle
toasted coconut
a sprinkle of cinnamon
Tips for a Perfect Smooth Custard
✨ Strain the custard before pouring if you want ultra-silky texture. ✨ Don’t overbake — slight jiggle = perfect. ✨ Chill fully so the caramel melts into the custard beautifully.
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