Okay, gather ’round, friends! Let’s talk pie – specifically, my oh-so-decadent Creme Brulee Pie. Oh, where do I even begin with this one? It’s a recipe that’s been with me through thick and thin, from disastrous dinner parties to the sweetest of celebrations. You know, I remember the first time I tried to make a classic creme brulee. It was a complete disaster! The custard was grainy, the sugar wouldn’t caramelize properly… I almost gave up on the whole thing. But something about that burnt sugar flavor just kept calling me back. That’s when I had this wild idea – why not combine the best of both worlds: the creamy richness of creme brulee with the comforting familiarity of pie? And that’s how my Creme Brulee Pie was born.

Now, I know what you’re thinking: “Liliana, a Creme Brulee Pie? Sounds complicated!” And trust me, the first few attempts were a little dicey. I had soggy crusts, cracked custards, and sugar that turned to a sticky mess. But I persevered, tweaked, and finally, after countless tries, I cracked the code (pun intended!). This Creme Brulee Pie recipe is now a staple in our house. The kids adore it, my husband requests it for every special occasion, and it’s become my go-to dessert when I want to impress (or just treat myself!).

What I love most about this Creme Brulee Pie is how it manages to be both elegant and approachable. It’s fancy enough for a dinner party, yet simple enough to whip up on a cozy Sunday afternoon. Plus, it’s a fantastic way to use up leftover heavy cream (which, let’s be honest, happens more often than we’d like to admit!). For another pie that is sure to impress, check out my recipe for Blackberry Velvet Gothic Cake.

So, whether you’re a seasoned baker or a kitchen newbie, I promise you can make this Creme Brulee Pie. Don’t be intimidated by the name; I’m here to guide you every step of the way. Let’s get started, shall we? Grab your aprons, crank up the music, and let’s bake some magic!

What You’ll Need for This Creme Brulee Pie

Alright, before we dive into the baking process, let’s gather our ingredients. Here’s what you’ll need to create this luscious Creme Brulee Pie:

For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening
- 5-7 tablespoons ice water
For the Custard Filling:
- 2 cups heavy cream
- ½ cup granulated sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 4 large egg yolks
For the Burnt Sugar Topping:
- ½ cup granulated sugar (for bruleeing)

Now, let’s talk ingredients. I always use high-quality vanilla extract for my Creme Brulee Pie. It makes a world of difference in the overall flavor. I find that Nielsen-Massey vanilla extract is the best. When making Creme Brulee Pie, you can find heavy cream at almost any grocery store, but I prefer to buy mine from a local dairy if possible – the flavor is just unbeatable!

Here’s a Creme Brulee Pie trick I learned from my grandmother: If you’re short on time, you can use a store-bought pie crust. I won’t judge! Just make sure it’s a good quality one. Sometimes, when I am really in a time crunch, I use graham cracker crust. It gives the creme brulee pie recipe a completely different flavor profile, but it’s still incredibly delicious.

To save on costs, buy butter in bulk when it’s on sale and freeze it. It keeps well for months! And as for storing leftover Creme Brulee Pie ingredients, make sure your heavy cream is tightly sealed in the refrigerator. It should last for about a week. If you need another great crust recipe, check out this Jalapeno Popper Soup recipe for inspiration!

Let’s Make This Creme Brulee Pie Together

Okay, friend, let’s get down to business! Here’s how we’re going to make this dreamy Creme Brulee Pie. Remember, don’t be afraid to get your hands dirty and have some fun!

Make the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat and Roll: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer it to a 9-inch pie plate. Crimp the edges and prick the bottom with a fork. Blind bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely. I learned the hard way with Creme Brulee Pie that a pre-baked crust is crucial for preventing a soggy bottom!
Prepare the Custard: While the crust is cooling, let’s make the custard. In a saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat until the sugar is dissolved and the mixture is just simmering. Remove from heat.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until lightly beaten. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling!
Combine and Bake: Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the vanilla extract. Pour the custard into the cooled pie crust. Bake for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center. In my kitchen, Creme Brulee Pie usually takes about 32 minutes to reach that perfect consistency.
Chill: Let the pie cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the custard to set properly. Don’t worry if your Creme Brulee Pie seems a little wobbly when it comes out of the oven; it will firm up as it chills.
Brulee the Top: Right before serving, sprinkle an even layer of granulated sugar over the top of the pie. Use a kitchen torch to caramelize the sugar, creating a crispy, burnt sugar crust. Be careful not to burn the sugar! Your Creme Brulee Pie should smell like sweet caramel when it’s perfectly bruleed. If you don’t have a kitchen torch, you can place the pie under the broiler for a few minutes, but watch it closely to prevent burning.

While the Creme Brulee Pie is baking, I usually tidy up the kitchen and put on some relaxing music. It’s my little way of making the whole baking process more enjoyable.

How I Love to Serve This Creme Brulee Pie

Now for the best part – serving this masterpiece! My family loves this Creme Brulee Pie when I serve it with a dollop of freshly whipped cream and a sprinkle of berries. The combination of the creamy custard, the crunchy burnt sugar, and the tart berries is simply divine.

This Creme Brulee Pie is perfect for special occasions like birthdays, holidays, or even just a cozy Sunday dinner. It’s also a showstopper at potlucks and dinner parties. Friends always ask for this Creme Brulee Pie recipe, and I’m always happy to share it. I have even been asked to make a burnt sugar pie for weddings!

For go-to side dishes, I love to pair it with a light salad or a simple fruit platter. The contrast between the richness of the pie and the freshness of the sides is just perfect. If you have extra Creme Brulee Pie, you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly to prevent it from drying out. And if you want to get creative, you can even use leftover Creme Brulee Pie as a topping for ice cream or as a filling for crepes. You can even add a layer of fresh fruit to the bottom of the pie crust before pouring in the custard for seasonal variations.

If you are looking for a delicious summer pie, check out this recipe.

Your Creme Brulee Pie Questions Answered

Alright, let’s tackle some of those burning questions you might have about making this Creme Brulee Pie. I’ve been there, I’ve made the mistakes, and I’m here to share my hard-earned wisdom with you!

Can I use a different type of sugar for bruleeing? While granulated sugar is the most common choice, you can experiment with other types of sugar like brown sugar or turbinado sugar for a slightly different flavor and texture.
What if I don’t have a kitchen torch? No problem! You can place the pie under the broiler for a few minutes to caramelize the sugar. Just watch it closely to prevent burning.
My custard is too runny. What did I do wrong? The most common reason for a runny custard is that it wasn’t baked long enough. Make sure the edges are set but the center is still slightly jiggly when you take it out of the oven. It will firm up as it cools.
Can I make this pie ahead of time? Absolutely! In fact, I recommend making it a day ahead of time to allow the custard to set properly. Just wait to brulee the top until right before serving.
My crust is always soggy. How can I prevent that? Blind baking the crust is crucial for preventing a soggy bottom. You can also brush the bottom of the crust with a layer of melted chocolate before pouring in the custard to create a moisture barrier. You know what I do when my Creme Brulee Pie crust is starting to get soggy? I put it back in the oven for a little bit longer.
Can I use milk instead of heavy cream? While you can technically use milk, the custard won’t be as rich and creamy. I highly recommend sticking with heavy cream for the best results.
What if my sugar burns too quickly when bruleeing? Make sure to keep the kitchen torch moving and don’t hold it in one spot for too long. You can also try using a lower flame setting.
Can I make this recipe gluten-free? Yes! Simply substitute the all-purpose flour in the crust with a gluten-free blend.

My Final Thoughts on This Creme Brulee Pie

This Creme Brulee Pie recipe holds a special place in my heart because it represents the perfect blend of elegance and comfort. It’s a dessert that always brings a smile to my family’s faces, and I hope it does the same for yours.

And here are my Creme Brulee Pie Pro Tips:

Use cold ingredients for the crust: This will help create a flaky, tender crust.
Don’t overbake the custard: It should be set around the edges but still slightly jiggly in the center.
Brulee the top right before serving: This will ensure a crispy, crackly topping.

Over the years, I’ve experimented with a few variations of this Creme Brulee Pie. My daughter loves the chocolate version, where I add a layer of melted chocolate to the bottom of the crust before pouring in the custard. My son is a fan of the caramel version, where I drizzle caramel sauce over the top of the bruleed sugar. And my husband adores the easy creme brulee pie with a hint of coffee, where I add a teaspoon of instant espresso powder to the custard mixture. I love this Cream Pie – The Sugar Cream Pie That Tastes Like Crème Brûlée!

I hope you’ll give this Creme Brulee Pie a try and make it your own. Don’t be afraid to experiment with different flavors and variations to create a dessert that your family will love. Remember, baking is all about having fun and creating memories. So, grab your aprons, crank up the music, and let’s bake some magic! Maybe next time you are looking for a caramelized custard pie, this creme brulee pie will be the first thing that comes to mind. I’m confident this will become your go-to creme brulee pie recipe. This burnt sugar pie is something you don’t want to miss out on.

If you are looking for an Eggnog Brulee Pie you should visit Eggnog Brulee Pie | The Domestic Rebel. This dessert gives the same feeling that this Crème Brûlée Pie will give you.

Creme Brulee Pie

Print Recipe

This Creme Brulee Pie combines the rich, creamy custard of creme brulee with a flaky pie crust. The caramelized sugar topping adds a delightful crunch to this elegant dessert.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: French

Ingredients

Scale

1 (9-inch) pre-made pie crust, baked and cooled
4 large egg yolks
1/2 cup granulated sugar, plus extra for brûléeing
2 cups heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 325°F (160°C).
In a medium bowl, whisk together egg yolks and 1/2 cup sugar until pale and slightly thickened.
In a saucepan, heat heavy cream and salt over medium heat until just simmering. Do not boil.
Gradually whisk the hot cream into the egg yolk mixture, tempering the eggs.
Stir in vanilla extract.
Pour the custard mixture into the prepared pie crust.
Bake for 30-40 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle a thin, even layer of granulated sugar over the top of the pie.
Use a kitchen torch to caramelize the sugar, creating a hard, brittle topping. Alternatively, you can broil the pie for a very short time, watching carefully to prevent burning.
Let the caramelized sugar cool and harden slightly before serving.

Notes

For an extra layer of flavor, try adding a tablespoon of your favorite liqueur, such as Grand Marnier or Amaretto, to the custard mixture.