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Creme Brulee Pie

Delicious Creme Brulee Pie with Golden Crust
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This Creme Brulee Pie combines the creamy richness of classic creme brulee with a buttery pie crust for an unforgettable dessert. Enjoy the satisfying crack of caramelized sugar on top of a silky custard filling.

Ingredients

Scale
  • 1 9-inch pre-made pie crust, baked and cooled
  • 4 large egg yolks
  • 1/2 cup granulated sugar, plus more for brûléeing
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (160°C).
  2. In a medium bowl, whisk together egg yolks and 1/2 cup sugar until pale and slightly thickened.
  3. In a saucepan, heat heavy cream and salt over medium heat until just simmering. Do not boil.
  4. Gradually pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
  5. Stir in vanilla extract.
  6. Pour the custard mixture into the baked pie crust.
  7. Bake for 30-40 minutes, or until the edges are set but the center still jiggles slightly.
  8. Let cool completely, then refrigerate for at least 4 hours.
  9. Before serving, sprinkle a thin, even layer of granulated sugar over the top of the pie.
  10. Use a kitchen torch to caramelize the sugar, creating a hard, glassy crust. If you don’t have a kitchen torch, you can broil the pie for a very short time, watching closely to prevent burning.
  11. Let the caramelized sugar cool and harden slightly before slicing and serving.

Notes

For an extra layer of flavor, try infusing the heavy cream with a vanilla bean before heating.

Find it online: https://cubaqueen.com/creme-brulee-pie/