This rich caramel custard pie is a classic favorite. The secret is to make the caramel in a cast iron skillet! Serve it with lightly sweetened whipped cream if you like.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, mix together 1 cup sugar, flour, salt, milk, and egg yolks, stirring until smooth. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat and set aside.

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  • Sprinkle remaining 1 cup sugar in a 10 inch cast iron skillet. Cook over medium heat, stirring constantly until sugar is caramelized. Remove from heat and carefully pour into warm cream mixture. Stir until smooth. Pour mixture into pastry. Chill completely and serve with whipped cream

Nutrition Facts

387.8 calories; protein 5.3g 11% DV; carbohydrates 67.8g 22% DV; fat 11.2g 17% DV; cholesterol 107.3mg 36% DV; sodium 187.4mg 8% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/14/2010
This recipe is very similar to the one my great-grandmother used to make. She added a few pats of butter and a few drops of vanilla extract at the end. Oh and she put the left over sugar in a cast iron skillet and cooked it in the over for about 35-40 mins at 375. That gave her time to cook the custard. I prefer it topped with a meringue. Read More
(42)

Most helpful critical review

Rating: 2 stars
06/05/2006
Made this today and when I poured the caramelized sugar syrup it all broke up into little bits of hard sugar all through the pie. I tried to pick it out the best I could but some still remained. I'm not sure what I did wrong but I'm not planning on making this again Read More
(34)
21 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
07/14/2010
This recipe is very similar to the one my great-grandmother used to make. She added a few pats of butter and a few drops of vanilla extract at the end. Oh and she put the left over sugar in a cast iron skillet and cooked it in the over for about 35-40 mins at 375. That gave her time to cook the custard. I prefer it topped with a meringue. Read More
(42)
Rating: 2 stars
06/05/2006
Made this today and when I poured the caramelized sugar syrup it all broke up into little bits of hard sugar all through the pie. I tried to pick it out the best I could but some still remained. I'm not sure what I did wrong but I'm not planning on making this again Read More
(34)
Rating: 5 stars
12/22/2006
I used this recipe once before I'm so glad it's here. My brother in law requested a caramel pie like grandma used to make and this was the only recipe i could find. He loved it!! Thanks for sharing it. I'm making it again. Read More
(20)
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Rating: 5 stars
03/14/2003
This is a wonderful pie! I made it for my family and even my brother-in-law (who has never liked caramel pie) loved it!! I will be making this pie again. Read More
(15)
Rating: 4 stars
04/30/2004
Not that hard to make and really good. I had always wante dot make a caramel pie and this was my first. I will make it again. Read More
(11)
Rating: 3 stars
11/12/2005
I thought this was pie was way too sweet but my husband liked it so maybe it's just a matter of taste. Read More
(6)
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Rating: 5 stars
07/29/2011
I grew up on a pie made from a very similar recipe.Maybe a little less sugar. And Mom always made a meringue topping. Delicious. Read More
(6)
Rating: 5 stars
03/12/2012
Saundra I've been looking for this exact recipe for several years since I lost the one of a good friend of mine. Thanks for sharing it. Leeflea Read More
(5)
Rating: 3 stars
04/08/2012
This didn't turn out well for me at all. The custard was good but the caramel picked up all the blackness from the cast iron skillet. If I tried a next time I'd definitely try the caramel in a heavy saucepan. Very very sweet. Read More
(4)