Caramel Custard Pie

Pie Hint:  This pie calls for nutmeg sprinkled on the top of the pie. Treat yourself to a nutmeg grater and whole nutmeg. Both of these are available at Kitchen Kneads. Have a pie shield on hand in case you notice that your crust is getting browner than you want. I also used LorAnn Caramel Extract that is alcohol-based for a more distinct caramel flavor. I also used a Danish dough hook to mix the caramelized crust ingredients. I have found that a Danish dough hook is so useful in the kitchen, not just for bread dough.

Caramel Custard Pie

Caramelized Crust:

• 1 deep dish pie crust (store bought or home-made)
• ¼ cup light brown sugar
• ¼ cup pure cane sugar
• 2 teaspoons unbleached all-purpose flour

Custard Filling:

• 3 large eggs
• 1 teaspoon vanilla
• 1 teaspoon caramel extract
• 1 ¾ cups whole milk
• 3 tablespoons pure cane sugar
• 1 teaspoon salt (I use Real salt)
• 1 teaspoon nutmeg

Instructions:

1. Preheat oven to 350 degrees.
2. Place a pie pan filled with pie crust (home-made or store bought) on a cookie sheet
3. Mix the brown sugar, pure cane sugar, and flour together.
4. Lightly press the brown sugar mixture into your crust, pressing into the bottom and sides. You may have a little bit left over.
5. For the filling, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don’t let the mixture become too frothy; just make sure it’s blended well.
6. Pour the egg mixture into your pie crust.
7. Sprinkle the top of the pie with the nutmeg (I used fresh grated nutmeg)
8. Bake at 350 for about 45 minutes to an hour. Have the pie shield on hand.
9. Insert a knife in the center; if it comes out clean, the pie should be done.
10. Let the pie cool, it may sink just a bit.
11. Store in the refrigerator, and you may even want to chill overnight before serving.
12. Serve alone or with whipped cream and fresh fruit. Enjoy!!

Sources: adventuresofmel.com