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

Scale

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)

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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.