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Creme Brulee Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Kimberly
  • 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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie later.
  2. 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.
  3. 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.
  4. 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.
  5. Fill Pie Crust: Pour the thickened custard filling into the pre-baked pie crust, spreading evenly.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/creme-brulee-pie-recipe/