Crème Brûlée Pie is a luxurious twist on the classic French dessert that seamlessly blends the rich, creamy custard of crème brûlée with the buttery, flaky crust of a traditional pie. The result is an elegant dessert that’s perfect for impressing guests at special occasions or treating yourself to a slice of indulgence.
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 teaspoon salt
2-4 tablespoons ice water
For the Crème Brûlée Filling:
2 cups heavy cream
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
5 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
For the Caramelized Sugar Topping:
1/4 cup granulated sugar
Instructions:
Make the Pie Crust:
In a large bowl, mix the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven:
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish, trim any excess, and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes, until the edges are golden. Remove the weights and parchment, and bake for an additional 5-10 minutes until the crust is fully baked. Let it cool completely.
Prepare the Crème Brûlée Filling:
In a medium saucepan, heat the heavy cream and vanilla bean seeds (or extract) over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
In a separate bowl, whisk the egg yolks, granulated sugar, and salt until pale and slightly thickened.
Gradually whisk the warm cream into the egg mixture, stirring constantly to prevent curdling.
Bake the Pie:
Pour the custard filling into the cooled pie crust. Reduce the oven temperature to 325°F (165°C) and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center.
Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelize the Sugar Topping:
Before serving, evenly sprinkle 1/4 cup of granulated sugar over the top of the pie. Use a kitchen torch to caramelize the sugar until it melts and turns a deep golden brown. Alternatively, place the pie under a broiler for a few seconds, watching closely to avoid burning.
Serve:
Let the caramelized sugar set for a minute before slicing. Enjoy the contrast of the rich, creamy custard with the satisfying crunch of caramelized sugar in each bite.
Serving Tips:
Best Served Chilled: Crème Brûlée Pie is best served chilled, allowing the custard to firm up and the flavors to fully develop. For the optimal texture and taste, refrigerate the pie for at least 4 hours or overnight before serving.
Caramelize Just Before Serving: To maintain the signature crunchy sugar topping, caramelize the sugar right before serving. This ensures that the topping remains crisp and doesn’t soften in the refrigerator.
Garnish Options: For an elegant touch, garnish each slice with fresh berries like raspberries or strawberries, a dollop of whipped cream, or a sprig of mint. These additions not only enhance the presentation but also complement the rich custard.
Storage Tips:
Refrigeration: Store any leftover Crème Brûlée Pie in the refrigerator, covered with plastic wrap or aluminum foil to prevent the custard from absorbing other flavors. It will stay fresh for up to 3 days.
Avoid Freezing: Crème Brûlée Pie does not freeze well, as the custard’s texture can become grainy and the caramelized sugar topping will lose its crispness. It’s best enjoyed fresh from the refrigerator.
Refreshing the Topping: If you have leftovers, note that the caramelized sugar may soften in the fridge. To refresh it, simply sprinkle a little more sugar on top and use a kitchen torch to re-caramelize the surface just before serving again.
Related Recipes:
FAQs:
Can I use store-bought pie crust for this recipe?
Yes, you can use store-bought pie crust if you’re short on time or prefer convenience. Simply follow the package instructions for pre-baking (blind baking) the crust. However, making your own pie crust will give you a fresher and flakier result.
Can I make Crème Brûlée Pie ahead of time?
Absolutely! You can prepare the pie a day or two in advance. Bake and chill the pie as directed, but hold off on caramelizing the sugar topping until just before serving to keep it crisp and crunchy.
What can I use if I don’t have a kitchen torch to caramelize the sugar?
If you don’t have a kitchen torch, you can use your oven’s broiler as an alternative. Place the pie under the broiler on the top rack for a few seconds, keeping a close eye to avoid burning. Rotate the pie as needed to achieve an even caramelization.
How should I store leftover Crème Brûlée Pie?
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. The pie will stay fresh for up to 3 days. Avoid freezing the pie as it can affect the texture of the custard and the crispness of the caramelized sugar topping.
Conclusion:
Crème Brûlée Pie is a show-stopping dessert that brings together the best of two worlds—creamy custard and flaky pie crust. Whether you’re making it for a dinner party or simply to enjoy at home, this pie is sure to impress with its rich flavors and elegant presentation.
📖 Recipe:
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Crème Brûlée Pie
- Total Time: 5 hours 20 minutes (includes chill time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the luxurious Crème Brûlée Pie, a decadent twist on the classic French dessert. This pie combines the creamy custard of traditional crème brûlée with a buttery, flaky pie crust, finished with a crisp caramelized sugar topping. Perfect for special occasions, this show-stopping dessert offers a delightful contrast between smooth custard and the satisfying crunch of caramelized sugar. Impress your guests or treat yourself with this elegant and delicious pie.
Ingredients
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 teaspoon salt
2–4 tablespoons ice water
For the Crème Brûlée Filling:
2 cups heavy cream
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
5 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon salt
For the Caramelized Sugar Topping:
1/4 cup granulated sugar
Instructions
- Make the Pie Crust: In a bowl, combine flour and salt. Cut in chilled butter until the mixture resembles coarse crumbs. Gradually add ice water until dough forms. Refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie dish. Bake with weights for 15-20 minutes, remove weights, and bake for another 5-10 minutes. Cool completely.
- Prepare the Crème Brûlée Filling: Heat cream and vanilla (or extract) in a saucepan until just simmering. Cool slightly. Whisk egg yolks, sugar, and salt until pale. Gradually whisk in warm cream. Pour into cooled pie crust.
- Bake the Pie: Reduce oven to 325°F (165°C). Bake pie for 35-40 minutes until custard is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar Topping: Sprinkle sugar over pie. Use a kitchen torch to caramelize until deep golden brown, or broil for a few seconds, watching closely. Let set before serving.
Notes
Make-Ahead Tip: Prepare the pie up to a day in advance. Add the caramelized sugar topping just before serving to maintain its crisp texture.
Serving Suggestion: Garnish with fresh berries or a dollop of whipped cream for added elegance.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal per slice
