Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Caramel Custard:
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions:
1.
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well mixed.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove from the oven and set aside to cool completely.
2.
Make the Caramel Custard Filling:
- In a saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is warm but not boiling.
- In a separate bowl, whisk together the eggs and vanilla extract.
- Gradually pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- Add the caramel sauce into the egg mixture and continue whisking until smooth.
3.
Cook the Custard:
- Pour the custard mixture into a saucepan over medium-low heat.
- Stir constantly until the custard thickens slightly, about 5-7 minutes. Be careful not to let it boil. It should coat the back of a spoon when it’s done.
- Once thickened, remove from heat and let it cool slightly before pouring it into the cooled graham cracker crust.
4.
Assemble the Pie:
- Pour the caramel custard mixture into the cooled graham cracker crust. Use a spatula to smooth the top.
- Refrigerate the pie for at least 4 hours, or until the custard has set and is firm to the touch.
5.
Prepare the Whipped Cream:
- In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Pipe or spread the whipped cream over the top of the chilled pie, decorating the edges with a decorative swirl or rosettes.
6.
Serve:
- Slice the pie and enjoy! For an extra touch, drizzle a bit of caramel sauce on top before serving.
Tips:
- Make-Ahead: This pie can be made the day before and stored in the fridge. It actually tastes better after sitting for a while, allowing the flavors to meld.