Search
Pies Cookies & Bars Ice Creams & Popsicles Cakes & Frostings Candies & Brittles Caramels & Dessert Sauces Fudge Other Desserts VIEW ALL >
Appetizers Main Dishes Breakfast & Brunch Side Dishes Sauces & Glazes Breads & Rolls VIEW ALL >
Beverages Popcorn & Snack Mixes VIEW ALL >
Kid-Friendly Recipes Craft Projects VIEW ALL >
Quick & Easy
Holiday Favorites
Benefits of Using Karo in Your Recipes About Corn Syrup LEARN MORE >
Our History

Caramel Custard Pie

PrintPrint Recipe
  • Yield: 1 pie
  • Prep Time: 0:45
  • Bake Time: 12 to 15 minutes

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 dash of salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) baked pie crust
  • 3 egg whites OR 1/2 cup pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar

Directions

  1. Preheat oven to 350°F.
  2. Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
  3. Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
  4. Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
  5. Bake for 12 to 15 minutes or until a delicate brown. Refrigerate.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

You May Also Like

Boston Cream Pie

Banana Cream Pie

Chocolate Bread Pudding with Vanilla Custard Sauce

You May Also Like

Boston Cream Pie

Banana Cream Pie

Chocolate Bread Pudding with Vanilla Custard Sauce
print image

Caramel Custard Pie

  • Yield: 1 pie
  • Prep Time:  45 minutes
  • Bake Time: 12 to 15 minutes

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons corn starch
  • 1 dash of salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup Karo® Dark Corn Syrup
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 (-inch) baked pie crust
  • 3 egg whites OR 1/2 cup pasteurized egg whites
  • 1/4 teaspoon cream of tartar
  • 5 tablespoons sugar

Directions

  • Preheat oven to 350°F.
  • Combine 1/2 cup sugar, corn starch and salt in heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly.
  • Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust.
  • Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar, beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust.
  • Bake for 12 to 15 minutes or until a delicate brown. Refrigerate.