Ingredients
Crust
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter chilled and cubed
3 –4 tbsp cold water
Caramel
¾ cup granulated sugar
3 tbsp water
2 tbsp unsalted butter
½ tsp vanilla extract
Custard Filling
3 large eggs
1 cup whole milk
1 cup heavy cream
¼ cup granulated sugar
1 tsp vanilla extract
Instructions
Make the Pie Crust
In a bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Gradually add cold water, 1 tbsp at a time, until dough holds together.
Form dough into a disk, wrap in plastic, and chill at least 30 minutes.
Roll dough into a 9-inch circle and fit into a 9-inch pie pan.
Prick the bottom with a fork and pre-bake at 375°F (190°C) for 15 minutes. Let cool.
Prepare the Caramel
In a small saucepan, combine sugar and water over medium heat.
Stir until sugar dissolves, then let it cook without stirring until golden amber.
Remove from heat and carefully stir in butter and vanilla.
Pour the caramel evenly into the cooled pie crust.
Make the Custard
In a medium bowl, whisk eggs, milk, cream, sugar, and vanilla until smooth.
Pour custard over the caramel layer in the pie crust.
Bake the Pie
Place pie in a preheated oven at 350°F (175°C).
Bake 35–40 minutes, until custard is set but slightly wobbly in the center.
Remove from oven and let cool to room temperature.
Chill & Serve
Refrigerate 2–3 hours or overnight.
Slice and serve chilled for a smooth, creamy texture.