Creme Brulee Pie
If you’ve ever dreamed of sinking your fork into a slice of creamy, caramelized heaven, this creme brulee pie is it. With a buttery crust and silky custard center kissed with a crunchy sugar top, it’s like your favorite dessert grew a cozy pie blanket.
Ingredients
- 1 prepared pie crust homemade or store-bought
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 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
Instructions
- If using homemade dough, roll it into a pie dish and chill for 30 minutes.
- Preheat oven to 400°F. Line crust with parchment and pie weights. Bake 15–20 minutes, then remove weights and bake another 5–8 minutes until golden. Cool completely.
- In a saucepan, warm cream, sugar, salt, and vanilla over medium heat until steaming. Do not boil.
- In a bowl, whisk egg yolks. Slowly add a little warm cream, whisking constantly to temper. Gradually whisk in remaining cream.
- Pour custard into cooled crust. Bake at 300°F for 35–45 minutes, until center slightly jiggles. Cool on counter, then refrigerate at least 4 hours or overnight.
- Before serving, sprinkle 2 tablespoons sugar over the top. Use a kitchen torch to caramelize until golden and bubbly.
Notes
Chill the crust before baking for best texture. Whisk gently when tempering eggs. Torch the sugar just before serving for the best crunch.