Creme Brulee Pie

If you’ve ever wished creme brulee came in pie form, you’re in for a cozy surprise. This creme brulee pie blends the creamy, dreamy custard of your favorite dessert with the flaky, buttery base of a holiday pie. And yes it comes with that satisfying sugar crack on top.

Why You’ll Love This Creme Brulee Pie

This creme brulee pie is everything you love about the classic French dessert, but with a comforting, sliceable twist. The custard is silky and rich, the crust is crisp and golden, and that caramelized sugar topping? Pure bliss.

It’s the kind of dessert that feels fancy but is actually simple to prep ahead. One bite in, and you’ll forget all about traditional pies. For an even dreamier dessert table, pair it with this apple crumble cheesecake and you’re golden.

Ingredients You’ll Need

For the crust

1 prepared pie crust (homemade or store-bought)
or a gluten-free crust if that’s your thing

For the filling

2 cups heavy cream
½ cup granulated sugar
½ teaspoon salt
2 vanilla beans, split and scraped (or 2 tsp pure vanilla extract)
6 large egg yolks
2 tablespoons granulated sugar (for brûlée top)

Craving something equally cozy? You’ll also love this apple crumble cheesecake for fall get-togethers.

Step-by-Step Instructions

1. Chill the crust
   Roll out your pie dough and press it into a pie dish. Chill it for 30 minutes to keep your creme brulee pie crust flaky and tender.
   
2. Blind bake
   Preheat the oven to 400°F. Line the crust with parchment and fill it with pie weights or dried beans. Bake for 15–20 minutes. Remove weights and bake another 5–8 minutes until golden. Cool completely.
   
3. Make the custard
   Warm the cream, sugar, salt, and vanilla in a saucepan over medium heat. Let it steam, then remove from heat.
   
4. Temper the egg yolks
   Whisk the egg yolks in a bowl. Slowly drizzle in a little of the warm cream while whisking constantly. Gradually add the rest, whisking all the way.
   
5. Bake the pie
   Pour the custard into your cooled crust. Bake your creme brulee pie at 300°F for 35 to 45 minutes, until just set with a slight jiggle in the center.
   
6. Brûlée the top
   Right before serving, sprinkle 2 tablespoons of sugar over the pie. Use a kitchen torch to melt and caramelize it until it bubbles and turns golden brown.

Trust me, once you crack that sugar shell, you’ll never look at pie the same way again. If you love rich treats, you’ve got to try this dark chocolate chess pie too.

Tips for Success

Always chill your crust before baking it makes your creme brulee pie taste bakery-level good

Temper your eggs slowly to avoid curdling the custard

Don’t overbake; look for that slight jiggle in the center

Brûlée the sugar topping just before serving to keep it crisp and snappy

And for a dessert spread your guests will talk about for days, these caramel apple cheesecake bars pair beautifully with this pie

Variations and Swaps

Out of vanilla beans? Use a good vanilla extract

Want a dairy-free twist? Swap heavy cream with full-fat coconut milk

Gluten-free friends, your favorite crust works just fine here

Storage and Make-Ahead Notes

Your creme brulee pie can be made one day ahead and stored in the fridge

Hold off on brûléeing the top until you’re ready to serve it stays crunchy that way

Cover leftovers and keep them chilled for up to 3 days

Frequently Asked Questions

Try This Next

If this creme brulee pie has you swooning, you’ll love trying something rich and chocolatey like our dark chocolate chess pie

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