Description
This Creme Brulee Pie combines the creamy, rich custard of traditional crème brûlée with the convenience and deliciousness of a pie. Featuring a pre-baked pie crust filled with a vanilla-infused custard, baked until set, and topped with a perfectly caramelized brown sugar crust, this dessert offers a delightful texture contrast and impressive presentation, ideal for special occasions or a decadent treat.
Ingredients
Scale
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
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to warm up while you prepare the filling and pie crust.
- Infuse the cream and milk. In a saucepan, combine the heavy cream, whole milk, and the split and scraped vanilla bean (or vanilla extract). Heat this mixture over medium heat just until it begins to simmer, then remove from heat and let it steep for 10 minutes to fully develop the vanilla flavor.
- Prepare the custard base. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour in the warm cream mixture while continuously whisking to temper the eggs and combine ingredients evenly.
- Thicken the custard. Return the combined mixture to the saucepan and cook over low heat. Stir constantly to prevent curdling and ensure the custard thickens evenly. Remove from heat once it coats the back of a spoon.
- Fill the pie crust and bake. Pour the thickened custard filling into the pre-baked pie crust. Bake in the preheated oven for about 25 to 30 minutes, or until the custard is just set but still slightly jiggly in the center.
- Cool and chill. Allow the pie to cool down to room temperature, then refrigerate it for at least 4 hours to fully set the custard and develop the flavors.
- Caramelize the topping. Before serving, evenly sprinkle brown sugar over the pie’s surface. Using a kitchen torch, caramelize the sugar until it is golden brown and crisp, creating the signature brûlée crust. Serve immediately for the best texture contrast.
Notes
- Using a pre-baked pie crust saves time and ensures a crisp base that won’t get soggy.
- For a more intense vanilla flavor, split and scrape a vanilla bean instead of using extract.
- If you don’t have a kitchen torch, you can broil the pie in your oven for a few minutes, watching closely to avoid burning.
- Ensure constant stirring when thickening the custard to prevent curdling and to achieve a silky texture.
- Allow the pie ample chilling time; overnight refrigeration is ideal for best slicing results.
