There is something utterly magical about combining the silky richness of classic creme brulee with the comforting familiarity of a pie. This Creme Brulee Pie Recipe offers the perfect harmony of creamy custard and a crisp caramelized sugar topping nestled in a buttery pie crust. It’s a showstopper dessert that will have everyone asking for seconds and reminiscing about that perfect crack of caramel under your spoon. Whether you’re aiming to impress at a holiday gathering or simply want to indulge in a luscious treat, this recipe delivers sophistication and simplicity all in one delicious slice.
Ingredients You’ll Need
Each ingredient in this Creme Brulee Pie Recipe plays a crucial role in building the decadent texture and rich flavor you’re craving. From the velvety cream to the fragrant vanilla bean, the components are straightforward but essential to creating that melt-in-your-mouth custard and crisp, crackly topping.
- Pre-baked pie crust: Provides a firm, buttery base that holds the creamy filling perfectly without sogginess.
- Heavy cream: The heart of the custard, adding richness and smoothness for that signature creamy mouthfeel.
- Whole milk: Lightens the custard slightly, balancing the cream’s intensity for perfect texture.
- Vanilla bean (or extract): Delivers an aromatic depth and natural sweetness that fragrant vanilla lovers will adore.
- Large egg yolks: Essential for thickening the custard and giving it that custardy, luscious body.
- Sugar: Sweetens the custard filling, perfectly offsetting the richness of the dairy.
- Cornstarch: Ensures the custard sets up beautifully without curdling or cracking.
- Brown sugar (for topping): Creates that signature caramelized, crisp layer that gives every bite a satisfying crunch.
How to Make Creme Brulee Pie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Having the oven ready ensures an even bake for the custard pie. Make sure your pie crust is already baked and cooled so it stays crisp and ready to cradle the luscious filling.
Step 2: Infuse the Cream
In a saucepan, combine the heavy cream, whole milk, and split vanilla bean with its seeds. Gently heat this mixture over medium heat until it just begins to simmer—do not let it boil. Then remove it from heat and allow it to infuse for 10 minutes. This step is key to extract the full vanilla flavor that will shine through the pie.
Step 3: Blend the Custard Base
While the cream is infusing, whisk together the egg yolks, sugar, and cornstarch in a bowl until the mixture is smooth and pale. Slowly whisk in the warm cream mixture a little at a time. This gradual blending tempers the eggs, preventing any scrambling and ensuring a silky custard.
Step 4: Cook the Custard
Return the combined mixture to the saucepan and cook over low heat. Stir constantly with a wooden spoon or heatproof spatula. Patience is key here; the custard will thicken slowly. Once it coats the back of your spoon cleanly, it’s perfectly cooked. Avoid boiling to keep the texture luxuriously smooth.
Step 5: Bake the Filling
Pour the thickened custard into your pre-baked pie crust. Place it carefully in the oven and bake for 25 to 30 minutes. The custard should be just set, with a slight wobble in the center—this ensures it will finish setting to that creamy, tender perfection.
Step 6: Cool and Chill
Remove the pie from the oven and let it cool naturally to room temperature. Then refrigerate for at least four hours or overnight if you can wait. The chilling step helps the custard fully set for those satisfying slices that hold firm but still give way to spoonfuls of creamy luxury.
Step 7: Caramelize the Topping
Right before serving, sprinkle an even layer of brown sugar across the top of the chilled pie. Use a kitchen torch to caramelize the sugar until it bubbles and turns a beautiful golden amber. This final step creates that classic crackling crust that is the hallmark of this delightful Creme Brulee Pie Recipe.
How to Serve Creme Brulee Pie Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh raspberries on the side can elevate your pie presentation beautifully. Edible flowers or thinly shaved chocolate curls add a touch of elegance to the caramelized sugar’s rustic look. Fresh mint leaves bring a refreshing contrast and lovely pop of green.
Side Dishes
This pie is indulgent enough to star on its own, but pairing it with a light fruit salad or a scoop of tart lemon sorbet can balance the richness perfectly. A cup of freshly brewed coffee or a glass of dessert wine also complements the creamy vanilla and caramel flavors magnificently.
Creative Ways to Present
Impress guests by serving the pie in individual ramekins before torching the sugar for perfectly personalized portions. You can also serve slices topped with a drizzle of salted caramel sauce and a sprinkle of toasted almonds for added texture and flavor complexity.
Make Ahead and Storage
Storing Leftovers
Leftover Creme Brulee Pie Recipe pieces should be stored tightly covered in the refrigerator. The custard filling keeps well for up to three days, retaining its creamy texture and flavor. Keep the caramelized sugar topping intact by adding extra brown sugar and using the torch again before serving leftover slices.
Freezing
This pie is best enjoyed fresh and chilled rather than frozen, as freezing can affect the smooth texture of the custard and the caramel topping. If necessary, freeze only the custard filling separately before assembling, but it will not have the same perfect texture once thawed.
Reheating
Since the pie is enjoyed cold with a crisp sugar crust, reheating is not recommended. Instead, refresh the caramel topping with a quick torch before serving if needed after refrigeration.
FAQs
Can I use vanilla extract instead of a vanilla bean in this Creme Brulee Pie Recipe?
Absolutely! While a vanilla bean provides a more intense and fresh vanilla flavor with lovely flecks in the custard, vanilla extract is a perfectly fine substitute and will still create a delicious pie.
What type of pie crust works best for this recipe?
A sturdy, pre-baked pie crust like a classic shortcrust or graham cracker crust works best. It needs to hold the custard filling without becoming soggy, so prebaking ensures a crisp base every time.
Is the caramelized sugar topping really necessary?
The caramelized sugar topping is what makes this Creme Brulee Pie Recipe uniquely special. It adds texture and a sweet, slightly burnt flavor contrast, transforming the pie into an unforgettable dessert experience.
How do I know when the custard is perfectly cooked?
The custard is ready when it thickens enough to coat the back of a spoon and leaves a clean line when you run your finger across it. It should have a slight wobble when baked—overbaking can cause it to become rubbery.
Can this pie be made ahead of time?
Yes! In fact, this pie benefits from resting in the refrigerator for several hours or overnight, which allows the custard to set fully and the flavors to meld beautifully.
Final Thoughts
If you’re searching for a dessert that delivers both elegance and comfort, the Creme Brulee Pie Recipe should be your go-to. It balances decadence with ease of preparation and offers a stunning finale to any meal. I can’t wait for you to try it, enjoy the silky custard, and hear all about the admiring sighs it elicits from your friends and family.
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Creme Brulee Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
This Creme Brulee Pie combines the rich, creamy custard of traditional creme brulee with the convenience and flaky texture of a pie crust. Featuring a luscious vanilla-infused custard baked until set, and topped with a perfectly caramelized layer of sugar, this dessert is an elegant treat perfect for special occasions or indulgent everyday enjoyment.
Ingredients
Pie Crust
- 1 pre-baked pie crust
Custard Filling
- 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
Topping
- 1/4 cup brown sugar (for the topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie later.
- Infuse Cream: In a saucepan, combine the heavy cream, whole milk, and the split and scraped vanilla bean. Heat the mixture over medium heat just until it begins to simmer, then remove it from the heat and allow it to steep for 10 minutes. This step infuses the custard with rich vanilla flavor.
- Mix Egg Yolks: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and uniform. Gradually whisk in the warm cream mixture to temper the eggs and combine all ingredients well.
- Cook Custard: Return the combined mixture to the saucepan. Cook it over low heat, stirring constantly to prevent curdling, until the custard thickens sufficiently to coat the back of a spoon. This indicates the proper consistency has been reached.
- Fill Pie Crust: Pour the thickened custard filling into the pre-baked pie crust, spreading evenly.
- Bake Custard: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the custard is set but still slightly jiggly in the center. Avoid overbaking to maintain a creamy texture.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature. Then refrigerate the pie for at least 4 hours to fully set the custard and deepen the flavors.
- Caramelize Topping: Just before serving, evenly sprinkle the brown sugar on top of the chilled pie. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust characteristic of crème brûlée.
Notes
- Using a kitchen torch for caramelizing the topping creates the best crisp texture; alternatively, you can use a broiler but watch carefully to avoid burning.
- If you don’t have a vanilla bean, 2 teaspoons of high-quality vanilla extract works well as a substitute.
- Make sure the pie crust is fully baked before adding the custard to prevent sogginess.
- Stir the custard constantly during cooking to avoid lumps and curdling.
- Allow sufficient chilling time for the custard to set properly before caramelizing the sugar topping.
