Description
A creamy, old-fashioned dessert with deep caramel flavor and a silky, custard-like texture.
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup brown sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Fit the pie crust into a 9-inch pie pan, crimp the edges, and line with parchment and pie weights or dried beans. Bake until the crust is golden, about 12–15 minutes. Remove weights and let the crust cool completely on a wire rack.
- Combine the brown sugar, cornstarch, and salt in a medium saucepan. Whisk to blend the dry ingredients. Slowly pour in the milk while whisking to prevent lumps. Heat the mixture over medium heat, stirring often, until it starts to thicken and becomes smooth.
- Whisk the egg yolks in a separate bowl until smooth. Temper the yolks by slowly adding about a cup of the hot milk mixture while whisking constantly. Pour the tempered yolks back into the saucepan. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 2–4 minutes. Do not boil.
- Remove the pan from heat. Stir in the butter and vanilla until glossy and fully incorporated. Pour the warm filling into the cooled pie crust. Smooth the top with a spatula. Cover loosely and refrigerate for at least 3 hours, or until fully set.
Notes
For serving, top each slice with a dollop of lightly sweetened whipped cream or a sprinkle of flaky sea salt. This pie also pairs well with toasted pecans or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 34g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg