Description
This decadent Creme Brulee Pie combines the creamy, rich flavors of classic crème brûlée with a buttery pre-baked pie crust. With a velvety custard filling infused with real vanilla bean and a crisp caramelized sugar topping, this dessert is perfect for special occasions or when you want to impress guests with an elegant yet approachable pie.
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie after the custard is combined.
- Heat Cream Mixture: In a saucepan, combine the heavy cream, whole milk, and the split vanilla bean along with its scrapings. Heat over medium heat until it just begins to simmer, then remove the pan from heat and allow the mixture to infuse for 10 minutes.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and well combined.
- Combine Mixtures: Gradually whisk the warm cream mixture into the egg yolk mixture, tempering the eggs to prevent curdling.
- Thicken Custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens to a consistency that will hold when poured but is still pourable.
- Fill Pie Crust: Pour the thickened custard filling into the pre-baked pie crust and spread it evenly.
- Bake Pie: Place the filled pie in the preheated oven and bake for 25-30 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool Pie: Remove the pie from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours to fully set and chill.
- Caramelize Sugar Topping: Just before serving, evenly sprinkle the brown sugar over the chilled custard. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crisp crust.
Notes
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, watching carefully to avoid burning.
- Using a vanilla bean delivers a richer flavor, but vanilla extract is a good substitute.
- Make sure to stir constantly when thickening custard on the stovetop to prevent lumps or burning.
- The pie crust should be pre-baked (blind baked) to keep it from becoming soggy when the custard is added.
- Allow adequate refrigeration time for the custard to set properly before caramelizing the sugar topping.
