🛒 Ingredients (Serves 8–10)
For the Crust
1½ cups graham cracker crumbs (about 10–12 sheets)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt
For the Custard Filling
4 large egg yolks
1 whole egg
½ cup granulated sugar
2 tbsp cornstarch
2 cups whole milk
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.
Press plastic wrap directly onto the surface (prevents skin).
Chill at least 4 hours, preferably overnight.
3️⃣ Make the Caramel (The Magic Moment!)
⚠️ Caramel is hot—use caution!
In a heavy-bottomed saucepan, combine sugar and water. Stir to moisten.
Cook over medium heat—do not stir again! Swirl pan gently if needed.
Watch closely as it turns amber (8–12 mins). Remove from heat at medium-brown (it keeps cooking!).
Carefully whisk in warmed cream (it will bubble violently!).
Whisk in butter, vanilla, and sea salt until smooth.
Cool 10–15 minutes (thickens as it cools).
4️⃣ Assemble & Serve
Pour warm (not hot) caramel over chilled custard pie.
Tilt pie to spread evenly.
Chill 30+ minutes to set caramel.
Garnish with whipped cream, flaky salt, or toasted coconut.
Slice with a hot, dry knife for clean cuts.
💡 Pro Tips for Perfection
Temper eggs slowly: Prevents scrambled custard!
Strain the custard: Guarantees silky-smooth texture.
Caramel timing: Pull off heat before it looks perfect—it darkens as it cools.
Storage: Keep refrigerated. Best eaten within 2 days (caramel softens crust over time).
Make ahead: Bake crust + custard 2 days ahead. Add caramel day-of.
❤️ Why This Pie Feels Like Celebration
This isn’t just dessert—it’s generosity in pie form.
It says: “You’re special. Stay awhile. Savor this.”
No fancy skills. No stress. Just warmth, richness, and caramelized joy—shared with the people who matter most.
💛 Final Thought
Great desserts aren’t about complexity.
They’re about contrast, care, and the courage to make caramel.
So stir that custard.
Swirl that sugar.
And get ready for the kind of pie that lingers in memory long after the last crumb is gone.