Crème Brûlée Pie brings together two beloved desserts in one delicious treat: the silky custard of a crème brûlée and the golden, crispy caramelized sugar topping of the classic French dessert. This pie is the ultimate indulgence, offering a creamy filling with a perfectly crisp topping, all set in a buttery pie crust. It’s sure to impress at any gathering or as a special treat to enjoy at home.

Why You’ll Love This Recipe

Creme Brulee Pie combines the richness of a traditional crème brûlée with the ease and versatility of a pie. The filling is luscious and smooth, with a delicate vanilla flavor that melts in your mouth. The caramelized sugar topping adds a satisfying crunch and deep flavor that contrasts beautifully with the creamy custard. The best part? You get the wonderful experience of crème brûlée without having to deal with individual ramekins or a complex preparation. With just a few simple ingredients and steps, you’ll have an elegant dessert that will wow your guests.

Ingredients

1 pre-baked pie crust
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
5 large egg yolks
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup brown sugar (for the topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F (175°C).
In a saucepan, combine the heavy cream, milk, and vanilla bean. Heat over medium heat until it begins to simmer, then remove from heat and let sit for 10 minutes.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the warm cream mixture.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
Pour the custard filling into the pre-baked pie crust. Bake for 25-30 minutes, or until the custard is set.
Let the pie cool to room temperature, then refrigerate for at least 4 hours.
Before serving, sprinkle the brown sugar on top and use a kitchen torch to caramelize the sugar until golden brown.

Servings and Timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 5 hours 50 minutes (includes cooling and chilling time)

Variations

Flavored Crust: For an extra twist, try using a graham cracker crust or an almond crust for a different texture and flavor.
Fruit Topping: Add some fresh berries or a berry compote on top of the pie for a refreshing contrast to the rich custard.
Alcohol Infusion: Add a splash of liqueur like Grand Marnier or Chambord to the custard mixture for a sophisticated flavor profile.
Dairy-Free Version: Substitute the heavy cream and whole milk with coconut cream and almond milk for a dairy-free version, and use a dairy-free pie crust.

Storage/Reheating

Storage: Store leftover pie in the refrigerator, covered with plastic wrap or foil. It will keep for up to 3 days.
Reheating: While this pie is best served chilled, if you’d like to enjoy it warm, place it in a preheated oven at 300°F (150°C) for about 10 minutes to warm the custard gently. Be sure not to overheat, as this could affect the texture of the filling.

FAQs

1. Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust to save time. Just make sure it’s pre-baked before filling it with the custard mixture.

2. Can I use vanilla extract instead of a vanilla bean?

Yes, you can substitute vanilla extract for the vanilla bean. Use about 2 teaspoons of vanilla extract in place of the vanilla bean.

3. Can I make this recipe ahead of time?

Absolutely! In fact, it’s recommended to let the pie chill in the refrigerator for at least 4 hours, but you can make it a day ahead and store it in the fridge overnight.

4. Can I make this recipe without a kitchen torch?

Yes, if you don’t have a kitchen torch, you can place the pie under a broiler for a few minutes to caramelize the sugar. Just be sure to watch it carefully to avoid burning.

5. How do I caramelize the sugar properly?

To caramelize the sugar, sprinkle it evenly on top of the pie after it has chilled. Use a kitchen torch to melt the sugar until it forms a golden brown, crispy layer.

6. Can I use egg substitutes?

Yes, if you need an egg substitute, you can try using egg replacers like a flaxseed mixture or commercially available egg replacers for baking, though this may slightly affect the texture.

7. Can I freeze this pie?

While it’s best enjoyed fresh, you can freeze the pie before caramelizing the sugar topping. Allow it to fully cool, then cover it tightly and freeze for up to 2 months. When ready to serve, thaw it in the fridge and caramelize the sugar just before serving.

8. Can I use a different type of sugar for the topping?

You can experiment with different sugars, such as white granulated sugar, but brown sugar gives the best flavor for the caramelized topping, with its rich, deep notes.

9. Why is my custard not setting?

If your custard is not setting, it may not have been cooked long enough, or the temperature may have been too low. Make sure to cook it gently over low heat and stir constantly.

10. Can I use a different pie crust?

Yes! You can use a graham cracker crust, shortbread crust, or even a puff pastry crust as an alternative to the traditional pie crust.

Conclusion

Creme Brulee Pie is a decadent dessert that combines the best of two classic sweets into one irresistible treat. With its creamy custard filling and crispy caramelized sugar topping, it’s sure to be a hit at any event or a special indulgence for yourself. Whether you’re making it for a special occasion or just because, this pie offers a delightful twist on the traditional crème brûlée. Enjoy!

Creme Brulee Pie

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Print Recipe

Crème Brûlée Pie is a dreamy fusion of two beloved desserts—creamy custard and caramelized sugar. This elegant dessert combines the rich, velvety texture of crème brûlée with a crispy, golden topping, all set in a buttery pie crust. Perfect for impressing guests or as a special treat, this pie is an easy-to-make indulgence that captures the essence of crème brûlée without the need for individual ramekins.

Total Time: 5 hours 50 minutes (includes cooling and chilling time)
Yield: 8 servings

Ingredients

1 pre-baked pie crust

2 cups heavy cream

1 cup whole milk

1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)

5 large egg yolks

1/2 cup sugar

1 tablespoon cornstarch

1/4 cup brown sugar (for the topping)

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Instructions

Preheat the oven to 350°F (175°C).
In a saucepan, combine the heavy cream, milk, and vanilla bean. Heat over medium heat until it begins to simmer, then remove from heat and let sit for 10 minutes.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the warm cream mixture.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens.
Pour the custard filling into the pre-baked pie crust. Bake for 25-30 minutes, or until the custard is set.
Let the pie cool to room temperature, then refrigerate for at least 4 hours.
Before serving, sprinkle the brown sugar on top and use a kitchen torch to caramelize the sugar until golden brown.

Notes

For a flavored crust, try a graham cracker or almond crust for added texture and flavor.
Add fresh berries or a berry compote for a fruity topping that contrasts nicely with the rich custard.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: French-American Fusion
Diet: Vegetarian