Creme Brulee Pie
Indulge in the luxurious decadence of Creme Brulee Pie, a show-stopping dessert that marries the creamy elegance of classic crème brûlée with the comforting appeal of a buttery pie crust. Featuring a luscious vanilla-infused custard filling nestled in a golden, pre-baked crust, this recipe is topped with a perfectly caramelized sugar glaze that crackles with each bite. The custard is made with rich heavy cream and six egg yolks for an ultra-silky texture, while superfine sugar ensures an even, golden topping worthy of any dessert table. Easy to prepare yet strikingly sophisticated, this dessert is perfect for dinner parties, special occasions, or simply elevating your weeknight treat. Plus, with make-ahead chilling and a dramatic torch-burnt finish, Creme Brulee Pie strikes the perfect balance of convenience and culinary flair.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 piece Pre-made pie crust (9-inch)
- 2 cups Heavy cream
- 1 piece Vanilla bean (or 1 tablespoon vanilla extract)
- 6 pieces Egg yolks
- 1 cup Granulated sugar
- 0.25 teaspoons Salt
- 3 tablespoons Superfine sugar (for caramelized topping)
Instructions
Preheat your oven to 350°F (175°C).
Place the pre-made pie crust into a 9-inch pie pan. Crimp edges if desired. Prick the bottom with a fork to prevent puffing, then line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, then bake for another 5 minutes until lightly golden. Set the crust aside to cool.
In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. (If using vanilla extract, add it after the cream heats.) Remove from heat and let steep for 10 minutes. Discard the pod if applicable.
In a large bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture thickens and turns pale.
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid cooking the eggs. If you used vanilla extract, add it now.
Place the cooled pie crust on a baking sheet for easier handling. Strain the custard mixture through a fine sieve directly into the crust to ensure a smooth filling.
Bake the pie in the preheated oven for 30-35 minutes, or until the edges are set but the center jiggles slightly when gently shaken. Remove and let cool on a wire rack for 1 hour.
Transfer the pie to the refrigerator and chill for at least 4 hours or overnight for the custard to fully set.
Before serving, evenly sprinkle the superfine sugar over the top of the custard. Using a kitchen torch, caramelize the sugar by gently moving the flame back and forth until it melts and turns a golden brown. Alternatively, you can broil the pie on the top rack of your oven for 2-3 minutes, keeping a close eye to prevent burning.
Let the caramelized topping cool for 5 minutes, allowing it to harden. Slice and serve immediately for the perfect crackly topping with creamy filling!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 30.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
