Creamy Caramel Custard Pie

Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.
Bake the crust for 8–10 minutes until golden. Let cool completely.
Step 2: Make the Caramel Layer
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves.
Stop stirring and let the mixture boil until it turns a deep amber color, about 8–10 minutes.
Remove from heat and carefully whisk in the warmed cream and butter. Stir until smooth.
Pour the caramel evenly over the cooled crust and let it set in the fridge while you prepare the custard.
Step 3: Prepare the Custard Filling
In a large bowl, whisk together the eggs, sugar, and salt until well combined.
Heat the milk in a saucepan over medium heat until warm (do not boil). Gradually whisk the warm milk into the egg mixture to temper it.
Stir in the vanilla extract.
Step 4: Assemble and Bake
Pour the custard mixture over the caramel layer in the prepared crust.
Place the pie pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the pie pan (this water bath prevents the custard from cracking).
Bake at 325°F (160°C) for 40–50 minutes, or until the custard is set but still slightly jiggly in the center.
Step 5: Cool and Chill
Remove the pie from the water bath and let it cool to room temperature.
Refrigerate for at least 2–3 hours, or until fully chilled and set.
Serving Suggestions