Melt granulated sugar in a saucepan over medium heat until amber-colored. Carefully whisk in milk and cream until smooth. Remove from heat.

In a separate bowl, whisk together eggs, brown sugar, vanilla, and salt. Slowly add the caramel mixture, whisking constantly to prevent curdling.

3. Bake the Pie

Pour filling into pre-baked crust. Bake at 325°F (160°C) for 45–55 minutes, until the center is set but slightly jiggly.

Cool completely before serving.

Serving Tips

• Serve chilled or at room temperature with a dollop of whipped cream for extra indulgence.
• Pair with coffee or tea for an elegant dessert experience.

Storage Tips

• Store in the refrigerator for up to 4 days.
• Avoid freezing, as custard pies don’t retain texture well after thawing.

Tips for Success