If you have a soft spot for silky custard combined with the satisfying crackle of caramelized sugar, then this Creme Brulee Pie Recipe is about to become your new dessert obsession. It takes the classic elegance of creme brulee and transforms it into a perfectly sliceable pie, making it easier to serve for any gathering without sacrificing any of the rich, creamy goodness. With its tender pre-baked crust cradling a luscious vanilla bean custard, every bite offers that dreamy balance of smooth, sweet custard and crunchy, browned sugar on top. Trust me, once you try this Creme Brulee Pie Recipe, it’s going to be your go-to whenever you want to wow friends or indulge yourself.
Ingredients You’ll Need
This recipe shines because of its wonderfully simple, high-quality ingredients. Each one plays a crucial role, from adding creaminess and body to infusing deep, warm vanilla notes and creating that iconic brulee crust on top. Let’s break down what you’ll need to make this custard pie come to life.
- Pre-baked pie crust: Provides a sturdy, buttery base that holds all the creamy filling without getting soggy.
- 2 cups heavy cream: Creates the rich, velvety texture classic to any creme brulee custard.
- 1 cup whole milk: Lightens the cream just enough to keep the filling luscious but never heavy.
- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract): Offers fragrant, natural vanilla flavor that will fill your kitchen with joy.
- 5 large egg yolks: The magic behind the creamy texture and helping the custard set beautifully.
- 1/2 cup sugar: Sweetens the custard perfectly without overpowering the vanilla.
- 1 tablespoon cornstarch: Acts as a gentle thickener to give the custard that perfect pie consistency.
- 1/4 cup brown sugar (for the topping): Caramelizes to form a crisp, golden crust that’s the signature finishing touch.
How to Make Creme Brulee Pie Recipe
Step 1: Prepare the Vanilla-Infused Cream
Start by preheating your oven to 350°F (175°C). Then, in a medium saucepan, blend together the heavy cream, whole milk, and the seeds along with the pod of your split vanilla bean. If you are using vanilla extract, wait to add it later with the egg yolks. Bring the mixture to a gentle simmer over medium heat; it should steam and bubble slightly around the edges. Once you see those little simmering bubbles, remove it from the heat and let it sit for 10 minutes so the vanilla infuses deeply into the cream, giving you that rich, aromatic flavor in every bite.
Step 2: Whisk the Egg Yolks and Sugar Mixture
While your cream is steeping, grab a big bowl and whisk together the 5 large egg yolks, 1/2 cup sugar, and 1 tablespoon cornstarch until the mixture turns smooth and slightly pale. If you’re using vanilla extract instead of a vanilla bean, this is the moment to add the 2 teaspoons, folding it in gently so the flavors marry perfectly without curdling your eggs in the next step.
Step 3: Temper and Combine the Mixtures
Slowly drizzle the warm vanilla cream into your yolk mixture while whisking constantly. This gradual combining warms the eggs without scrambling them and helps create that indulgently creamy custard texture. Once combined, pour everything back into the saucepan.
Step 4: Cook the Custard Until Thickened
Place the saucepan over low heat, stirring the custard gently but constantly with a wooden spoon or heatproof spatula. The key here is patience; keep the heat low to prevent the eggs from scrambling. You’ll notice it thickens after several minutes — it should coat the back of your spoon nicely and hold a line when you run your finger through it.
Step 5: Bake the Pie
Pour the luscious custard filling into your pre-baked pie crust. Slide it into the oven and bake for about 25-30 minutes, or until the custard is just set; it will still have a slight jiggle in the middle, but that’s perfect. Overbaking can cause cracks, so keep a close eye near the end.
Step 6: Chill the Pie Thoroughly
Allow the pie to cool down completely at room temperature before transferring it to the refrigerator for at least 4 hours. This chilling step is essential since it helps the custard firm up and develop that silky smooth mouthfeel that creme brulee is famous for.
Step 7: Caramelize the Brown Sugar Topping
Just before serving, sprinkle the brown sugar evenly over the chilled custard surface. Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden-brown crust. If you don’t have a torch, placing the pie under a very hot broiler for a couple of minutes works similarly — just watch carefully to avoid burning. That final crispy, caramelized layer gives each bite a delightful contrast of textures and flavors.
How to Serve Creme Brulee Pie Recipe
Garnishes
A perfectly caramelized top speaks for itself but adding fresh seasonal berries, a sprig of mint, or a light dusting of powdered sugar can elevate the presentation and add a touch of freshness to every bite. These little touches balance richness with a pop of color.
Side Dishes
This pie is rich and satisfying on its own, but pairing it with a cup of strong coffee, a well-brewed tea, or even a glass of dessert wine like Sauternes offers a sophisticated finish to your meal. If you want to keep things light, a simple crisp green salad with citrus vinaigrette is a great palate cleanser before dessert.
Creative Ways to Present
For special occasions, try serving individual slices alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. You can also experiment by sprinkling flavored sugars like cinnamon or espresso powder on the top before torching to create unique variations of this classic Creme Brulee Pie Recipe.
Make Ahead and Storage
Storing Leftovers
Once your pie is made, keep any leftovers refrigerated in an airtight container or covered with plastic wrap. Properly stored, it will stay fresh and flavorful for up to 3 days, although with this recipe, leftovers rarely hang around that long!
Freezing
Since custard pies don’t freeze well due to texture changes on thawing, this Creme Brulee Pie Recipe is best enjoyed fresh or within a few days of preparation. Freezing may cause the custard to separate and the crust to become soggy, so it’s not recommended.
Reheating
This pie is best served chilled, so reheating isn’t typically necessary. If you want to warm a slice slightly, do so gently in a low oven or microwave for a few seconds, but remember that the caramelized sugar topping may soften when heated.
FAQs
Can I use vanilla extract instead of a vanilla bean?
Absolutely! If vanilla beans aren’t available, substituting with 2 teaspoons of high-quality vanilla extract gives that lovely vanilla flavor. Add the extract to the egg yolk mixture rather than the cream to prevent bitterness.
What if I don’t have a kitchen torch for caramelizing?
No worries! You can place the pie under a hot broiler for a couple of minutes to caramelize the brown sugar topping, but watch it closely so it doesn’t burn. Alternatively, a very hot pan with sugar caramelized separately can be poured over, but keep it quick and careful.
Why do I add cornstarch to the custard?
Cornstarch helps the custard thicken and set firmly inside the pie crust without becoming rubbery. It also ensures your pie slices nicely while maintaining that creamy texture.
Can I use a store-bought pie crust?
Definitely! A pre-baked store-bought pie crust saves time and works perfectly. Just make sure it’s baked through before adding the custard filling to avoid sogginess.
How long can I prepare the pie in advance?
This pie is ideal if made a day ahead, allowing ample chilling time for the custard to set and flavors to meld. Make sure to caramelize the sugar topping just before serving for that crisp, signature finish.
Final Thoughts
You really can’t go wrong with this Creme Brulee Pie Recipe. It marries the best of two classic desserts into one spectacular creation that looks impressive but feels so comforting and homemade. Whether it’s a casual family gathering or a fancy dinner party, this pie will impress and satisfy with every luscious bite. Give it a try—you might just find yourself making it again and again!
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Creme Brulee Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Creme Brulee Pie combines the creamy, rich custard filling of a classic crème brûlée with the flaky texture of a pre-baked pie crust. Infused with vanilla and topped with a caramelized brown sugar crust, this dessert offers a delightful contrast of smooth and crunchy textures. Perfect for an elegant dinner party or special occasion, it requires some hands-on preparation and chilling time but rewards with a decadent and impressive dish.
Ingredients
Pie Base
- 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 (for the topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Heat Cream Mixture: In a saucepan, combine the heavy cream, whole milk, and the scraped seeds and pod of the vanilla bean (or vanilla extract). Heat over medium heat just until it begins to simmer. Remove from the heat and let it steep for 10 minutes to infuse the vanilla flavor.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and well combined. Gradually add the warm cream mixture into the egg mixture while whisking continuously to temper the eggs and avoid curdling.
- Cook Custard: Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly with a whisk or spatula until the custard thickens enough to coat the back of a spoon. Be careful not to boil to prevent scrambling the eggs.
- Fill Pie Crust: Pour the thickened custard into the pre-baked pie crust, spreading it evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 25 to 30 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Allow the pie to cool to room temperature on a wire rack. Then refrigerate the pie for at least 4 hours to fully set and chill.
- Caramelize Topping: Just before serving, evenly sprinkle the brown sugar over the top of the pie. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden brown, forming the signature crispy crust of crème brûlée.
Notes
- Using a vanilla bean will provide a more authentic and intense vanilla flavor, but vanilla extract works in a pinch.
- Be sure to temper the eggs properly when combining with the warm cream to avoid scrambling.
- When caramelizing the brown sugar topping with the torch, keep the flame moving to prevent burning.
- The pie is best served chilled and consumed the same day the topping is caramelized for optimal texture.
- Leftovers should be refrigerated, but the crispy topping may soften over time.
