Impossible Caramel–Egg Custard Pie

Ingredients

For the Caramel

• ¾ cup granulated sugar

• 2 tbsp water

For the Custard

• 4 large eggs

• 1 (12-oz / 354 ml) can evaporated milk

• 1 cup whole milk

• ½ cup granulated sugar

• 2 tsp vanilla extract

• Pinch of salt

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Instructions

1. Make the Caramel Base

1. In a small heavy saucepan, combine ¾ cup sugar + 2 tbsp water.

2. Cook over medium heat, swirling (don’t stir), until the sugar melts and turns deep golden amber.

3. Quickly pour the caramel into a 9-inch deep pie dish, tilting to coat the bottom evenly.

4. Set aside to cool and harden.

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2. Make the Impossible Custard

1. Heat oven to 350°F (175°C).

2. In a bowl, whisk together:

   • 4 eggs

   • evaporated milk

   • whole milk

   • ½ cup sugar

   • vanilla

   • salt

3. Whisk until smooth — mixture will be thin.

4. Pour gently over the hardened caramel in the pie dish.

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3. Bake

1. Place the pie dish into a larger baking pan.

2. Pour hot water into the larger pan halfway up the pie dish (water bath).

3. Bake 45–60 minutes, or until:

   • center is just slightly jiggly,

   • a knife inserted near the center comes out clean.

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4. Cool & Flip

1. Cool completely, then chill for at least 2 hours.

2. Run a thin knife around the edges.

3. Invert onto a plate in one motion.

4. The caramel will flow over the custard like flan.

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Texture & Flavor

✔ Ultra-smooth custard
✔ Buttery caramel top
✔ Soft "impossible" crust formed during baking
✔ Very flan-like but sliceable

ANOTHER RECIPES

Egg Custard Pie Recipe Ingredients

• 2 cups milk
• 1/4 cup butter melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1/2 cup biscuit baking mix (bisquick)
• 1/2 cup coconut flaked, optional

Egg Custard Pie Recipe Instructions

Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth.
Pour into a greased 10-inch pie place.
Sprinkle coconut on top, if desired.
Bake at 350 degrees for 40 to 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting...enjoy the egg custard pie with caramel !
Egg custard pie recipes: amazing-egg-custard-pie

VIDEO:

Easiest Egg Custard Pie Recipe

Easiest Egg Custard Pie Recipe

Deep Dish Egg Custard Pie

Ingredients

• 1 deep-dish 9-inch unbaked pie crust

• 5 large eggs

• 1 ¼ cups sugar

• 3 cups whole milk

• 1 tsp vanilla extract

• ½ tsp ground nutmeg (or to taste)

• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C).

2. Place your deep-dish pie crust into a deep 9-inch pie pan.

3. In a large bowl, whisk eggs until smooth.

4. Add sugar, milk, vanilla, nutmeg, and salt. Whisk well — the mixture will be thin.

5. Pour custard filling into the crust slowly so it doesn’t spill.

6. Bake 55–70 minutes, or until:

   • the center is mostly set (slightly wiggly),

   • a knife inserted 1 inch from the center comes out clean.

7. Cool completely at room temperature so it firms up.

8. Serve chilled or room temperature.

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Deep Dish Tips

• Use whole milk or even a mix of milk + cream for the thickest custard.

• If the crust browns early, cover edges with foil halfway through baking.

• For extra smooth custard, strain the mixture before pouring it into the crust.

ANOTHER RECIPES

Egg Custard Pie Recipe Ingredients

* 4 Large eggs
* 1 1/2 c. sugar
* 1 c. evaporated lowfat milk
* 3/4 c. fresh lowfat milk
* 5 tbsp. flour
* 1/2 teaspoon salt
* 1 3/4 teaspoon vanilla
* 2 tbsp. melted butter
* 1/4 teaspoon nutmeg

Egg Custard Pie Recipe Instructions:

1. Blend all ingredients. Pour into 9 inch pie pan. Bake for 45 min at 350 degrees. May sprinkle extra nutmeg on top before baking.
The egg custard pie recipe is ready...enjoy it !
old-fashion-egg-custard-pie.

VIDEO:

Egg Custard Pie With Meringue

Egg Custard Pie With Meringue

Here is a classic recipe for a rich Egg Custard Pie finished with a fluffy Meringue Topping.

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🥧 Classic Egg Custard Pie with Meringue

This recipe makes one 9-inch pie.

🍽️ Ingredients

For the Pie Crust

• 1 (9-inch) unbaked pie crust (store-bought or homemade)

For the Custard Filling

• 3 large Egg Yolks

• 3 large Whole Eggs

• $\frac{3}{4}$ cup Granulated Sugar

• $\frac{1}{2}$ teaspoon Salt

• 2 cups Whole Milk or half-and-half (do not use skim)

• 1 teaspoon Vanilla Extract

• $\frac{1}{4}$ teaspoon fresh ground Nutmeg (for dusting)

For the Meringue Topping

• 4 large Egg Whites (must be at room temperature)

• $\frac{1}{2}$ cup Granulated Sugar

• $\frac{1}{2}$ teaspoon Cream of Tartar (or 1 tsp lemon juice)

• $\frac{1}{2}$ teaspoon Vanilla Extract

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🔪 Instructions

1. Prepare and Bake the Custard

1. Preheat your oven to $350^\circ \text{F}$ ($175^\circ \text{C}$).

2. Blind Bake the Crust (Recommended): To prevent a soggy bottom, lightly prick the bottom of the unbaked crust with a fork. Bake for 10 minutes until set, then let it cool slightly.

3. Mix the Custard: In a large bowl, whisk together the egg yolks, whole eggs, sugar, and salt until the mixture is light yellow and slightly frothy.

4. Warm the Milk: Gently warm the milk (do not boil) on the stovetop or in the microwave.

5. Temper the Eggs: Slowly and constantly pour the warm milk into the egg mixture while whisking rapidly. This tempering process prevents the eggs from scrambling.

6. Stir in the vanilla extract.

7. Bake: Pour the custard mixture into the pre-baked crust. Dust the top lightly with nutmeg.

8. Bake for 35 to 45 minutes. The pie is done when the edges are set and a knife inserted about one inch from the edge comes out clean, but the center still has a slight jiggle.

2. Prepare the Meringue

1. Once the custard is set, remove the pie from the oven and increase the oven temperature to $400^\circ \text{F}$ ($200^\circ \text{C}$).

2. In a clean, grease-free bowl, beat the room-temperature egg whites with the cream of tartar until soft peaks form.

3. Gradually add the $\frac{1}{2}$ cup of granulated sugar, one tablespoon at a time, continuing to beat until the sugar is fully dissolved and stiff, glossy peaks form. The meringue should hold its shape firmly.

4. Beat in the vanilla extract.

3. Top and Finish

1. Immediately spread the meringue over the hot pie, ensuring the meringue touches the crust all the way around the perimeter. This seal prevents the meringue from shrinking or weeping. Create decorative peaks with the back of a spoon.

2. Return the pie to the $400^\circ \text{F}$ ($200^\circ \text{C}$) oven for 5 to 8 minutes, or until the peaks of the meringue are lightly golden brown.

3. Cooling (Crucial Step): Remove the pie and allow it to cool completely on a wire rack for at least 2 hours before slicing. Do not refrigerate until the pie is fully cooled, as a rapid temperature change can cause the meringue to "weep" (secrete liquid).

Enjoy this classic, comforting dessert!

Egg Custard Pie With Meringue VIDEO