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
Scale
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
