American Pie Council

Creamy Caramel Custard Pie

Pastry Crust:
2 c. plain flour
1 tsp salt
2/3 c. butter Crisco
1/3 c. cold milk

In a medium size bowl, cut Crisco into flour & salt until it reaches a course consistency. Gradually add water until dough holds together. Form into a ball, wrap in plastic & refrigerate at least an hour. Turn out onto a floured surface & roll out to fit pie plate. Place dough into pie plate & blind bake at 350degrees for 15minutes.

Use any left over dough to form decorative border.

Caramel Custard
5 eggs, room temperature
1 1/2 c. half & half
1 c. whole milk
3/4 c. Smuckers Caramel Ice Cream Topping
1/2 tsp vanilla extract
1/4 c. Smuckers Caramel Ice Cream Topping

In a medium bowl, whisk eggs until light. Add 3/4 c. caramel ice cream topping & vanilla. Whisk until well incorporated. Add half & half . Whisk until well incorporated. Add milk. Whisk until well incorporated.

Pour into pie crust. Add decorative border, brush with egg wash, and sprinkle the decorative crust border with sugar.

Bake at 350 degrees for 50 minutes. Test by inserting a wet knife into center. If knife comes out clean, pie is done. If the knife does not come out clean, continue baking & check in 5-10 minute intervals. If crust begins to brown prematurely, cover edges with aluminum foil.

When pie is removed from the oven, pour 1/4 c. caramel ice cream topping over the custard & allow to cool completely before refrigerating. Allow pie to refrigerate overnight before serving. Serve cold.

Serves 8-12.