Creme Brulee Pie Recipe
If you love the silky-smooth magic of classic French crème brûlée but crave the comfort of a sliceable dessert, then Creme Brulee Pie is about to become your new obsession. This irresistible treat combines a buttery, flaky pie crust with a dreamy, vanilla-scented custard and a crackly caramelized sugar topping that shatters with every forkful. It’s the best of both worlds, and trust me, it’s destined to steal the spotlight at any gathering.
Ingredients You’ll Need
The beauty of Creme Brulee Pie lies in its simplicity. Every ingredient plays a starring role, creating a dessert that’s rich, creamy, and impossibly elegant. Here’s what you’ll need, plus a few handy tips for each component:
- 9-inch deep-dish pie crust (pre-baked): Go for a sturdy, all-butter crust for the best flavor and to support the luscious custard.
- 1 1/2 cups heavy cream: This is the secret to the pie’s luxurious, melt-in-your-mouth texture.
- 1 cup whole milk: Balances richness and keeps the custard light and creamy.
- 4 large egg yolks: Give the filling its signature golden color and ultra-smooth consistency.
- 1 large egg: Adds just enough structure so your pie slices beautifully.
- 1/2 cup granulated sugar (plus 2 tablespoons for topping): Sweetens the custard and creates that iconic crackly brûlée topping.
- 1 tablespoon cornstarch: Helps stabilize the custard for a perfect, sliceable set.
- 1 tablespoon vanilla extract: For the best flavor, use pure vanilla extract or swap in vanilla bean paste for extra flair.
- 1/4 teaspoon salt: Just a pinch brings all the flavors into beautiful harmony.
How to Make Creme Brulee Pie
Step 1: Gently Heat the Cream and Milk
Start by combining the heavy cream and whole milk in a medium saucepan. Warm the mixture over medium heat until it’s steaming and small bubbles form around the edges, but don’t let it come to a boil. This step infuses the cream with a subtle warmth that helps everything blend together seamlessly later.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together the egg yolks, whole egg, 1/2 cup of granulated sugar, cornstarch, vanilla extract, and salt. Whisk until the mixture is smooth, pale, and slightly thickened. This helps dissolve the sugar and sets the base for that creamy, custardy goodness.
Step 3: Temper and Combine
Slowly pour the warm cream and milk mixture into your egg mixture, whisking constantly to avoid scrambling the eggs. This gradual process, called tempering, ensures your custard turns out silky and smooth. Once fully combined, strain the mixture through a fine mesh sieve into a clean bowl for the ultimate creamy finish.
Step 4: Fill and Bake
Pour the strained custard gently into the pre-baked pie crust, taking care not to overfill. Bake at 325°F (165°C) for 40 to 45 minutes, or until the edges are set but the center still has a gentle jiggle when nudged. This is key for that classic Creme Brulee Pie texture.
Step 5: Cool and Chill
Let your pie cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours (overnight is even better) so the custard sets up perfectly and is easy to slice.
Step 6: Caramelize the Sugar Topping
Right before serving, sprinkle the remaining 2 tablespoons of sugar evenly over the chilled pie. Use a kitchen torch to caramelize the sugar until it bubbles and turns golden, forming a crisp, glassy lid. If you don’t have a torch, a quick blast under the broiler works too—just watch closely to avoid burning. Let the topping harden for a few minutes, then slice and serve your masterpiece.
How to Serve Creme Brulee Pie
Garnishes
While the crackly, caramelized top is already a showstopper, you can elevate your Creme Brulee Pie with a few simple garnishes. Try a handful of fresh raspberries, a dusting of powdered sugar around the edges, or a dollop of whipped cream for a touch of elegance.
Side Dishes
This pie is a star on its own, but it pairs beautifully with vibrant sides like a fresh berry salad, a scoop of vanilla bean ice cream, or a drizzle of raspberry coulis. Each adds a pop of color and tangy contrast to the rich custard.
Creative Ways to Present
For a playful twist, serve individual slices on pretty plates with a sprinkle of edible flowers or a few shards of caramel for an extra crunch. Or, cut the Creme Brulee Pie into petite bars and arrange them on a platter for a sophisticated dessert buffet.
Make Ahead and Storage
Storing Leftovers
Leftover Creme Brulee Pie should be covered loosely with plastic wrap and stored in the refrigerator. The custard stays lusciously creamy for up to three days, though the sugar topping may soften slightly.
Freezing
If you’d like to freeze your pie, do so before adding the brûlée topping. Wrap the cooled, un-topped pie tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before adding and caramelizing the sugar just before serving.
Reheating
This pie is best served chilled, but if you’d like to take the chill off, let it sit at room temperature for about 20 minutes before serving. Avoid reheating in the oven or microwave, as this can affect the custard’s delicate texture and the crackly sugar top.
FAQs
Can I use store-bought pie crust for Creme Brulee Pie?
Absolutely! A good-quality store-bought deep-dish pie crust works perfectly and saves time. Just make sure to pre-bake it according to the package directions before adding the custard filling.
What if I don’t have a kitchen torch?
No torch? No problem. Simply place the sugared pie under a broiler for 1 to 2 minutes. Keep a close eye on it—the sugar can caramelize quickly. Rotate as needed for even browning.
Can I use low-fat milk or non-dairy alternatives?
For the richest, creamiest results, stick with whole milk and heavy cream. Non-dairy alternatives may work, but the texture and flavor of your Creme Brulee Pie might not be quite as luxurious.
Why is my custard runny in the center?
If the center is too jiggly or runny, the pie may need a few more minutes in the oven. The edges should be set, and the center should only have a gentle wobble when you give the pan a nudge.
How do I get the perfect caramelized sugar top?
Sprinkle the sugar evenly and use a kitchen torch for the most control. Move the flame in small circles, keeping it a few inches from the surface until the sugar bubbles and turns golden. Let it cool for a few minutes so it hardens into a crisp shell.
Final Thoughts
There’s just something magical about the first crack of a Creme Brulee Pie—creamy custard, crunchy caramel, and all the cozy pie vibes. If you’re looking for a dessert that’s guaranteed to wow, give this recipe a try and share a slice with someone you love. You might just find yourself making it on repeat!
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Creme Brulee Pie Recipe
- Total Time: 1 hour (plus at least 4 hours chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This rich and creamy Creme Brulee Pie combines the classic custard flavors of traditional creme brulee with the convenience and form of a pie. Featuring a silky vanilla custard baked inside a buttery pre-baked deep-dish pie crust and topped with a perfectly caramelized sugar crust, this dessert is a decadent French-American treat perfect for special occasions and gatherings.
Ingredients
Crust
- 1 9-inch deep-dish pie crust (pre-baked)
Custard Filling
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 large egg
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for caramelizing)
Topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the custard-filled pie.
- Heat Dairy: In a medium saucepan, combine the heavy cream and whole milk. Warm over medium heat until the mixture is steaming but not boiling, then remove from heat to prevent curdling.
- Prepare Egg Mixture: In a large bowl, whisk together the egg yolks, whole egg, 1/2 cup granulated sugar, cornstarch, vanilla extract, and salt until the mixture is smooth and pale in color.
- Temper Eggs: Slowly whisk the warm cream mixture into the egg mixture a little at a time. This gradual addition of warm liquid prevents the eggs from cooking prematurely and ensures a smooth custard.
- Strain Custard: Pour the combined custard through a fine mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
- Fill Pie Crust: Pour the strained custard mixture into the pre-baked deep-dish pie crust carefully, distributing evenly.
- Bake Custard: Place the pie in the oven and bake for 40 to 45 minutes, or until the edges are set but the center jiggles slightly upon gentle shaking.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate it for at least 4 hours to fully set the custard.
- Caramelize Topping: Before serving, sprinkle the remaining 2 tablespoons of granulated sugar evenly over the chilled pie surface. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crisp crust. Alternatively, use a broiler, watching closely for 1 to 2 minutes to avoid burning.
- Serve: Let the caramelized sugar harden for 2 to 3 minutes, then slice and serve your delicious Creme Brulee Pie.
Notes
- If a kitchen torch is unavailable, use the broiler to caramelize the sugar for 1–2 minutes, watching closely to prevent burning.
- For enhanced flavor, substitute vanilla extract with vanilla bean paste.
- Ensure the pie crust is fully pre-baked to avoid sogginess.
- Do not overbake; the center should retain a slight jiggle for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 165mg
