Description
This Creme Brulee Pie combines the rich, creamy custard of classic creme brulee with the convenience of a pre-baked pie crust. Infused with vanilla and topped with a perfectly caramelized brown sugar crust, this dessert is an elegant and indulgent treat that’s sure to impress.
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 filling.
- Heat Cream and Milk: In a saucepan, combine the heavy cream, whole milk, and the scraped vanilla bean (or vanilla extract). Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it steep for 10 minutes to infuse the vanilla flavor.
- Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until the mixture is smooth and pale in color, ensuring the cornstarch is fully incorporated.
- Combine Mixtures: Gradually whisk the warm cream mixture into the egg yolk mixture, tempering the eggs slowly to prevent curdling.
- Cook Custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon, without boiling.
- Fill Pie Crust: Pour the thickened custard filling into the pre-baked pie crust, smoothing the top evenly.
- Bake the Pie: Place the pie in the preheated oven and bake for 25-30 minutes until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Allow the pie to cool to room temperature, then refrigerate for at least 4 hours to fully set the custard and enhance flavors.
- Caramelize Topping: Just before serving, evenly sprinkle the brown sugar over the top of the chilled pie. Use a kitchen torch to caramelize the sugar until it forms a golden-brown, crackly crust reminiscent of traditional creme brulee.
Notes
- Using a pre-baked pie crust ensures a crisp, buttery base and prevents sogginess from the custard.
- Be careful not to overheat the custard or it may curdle; low heat and constant stirring are essential.
- If you don’t have a kitchen torch, you can place the pie under the broiler for a minute or two, watching closely to avoid burning the sugar.
- For a more intense vanilla flavor, use a fresh vanilla bean instead of extract.
- This pie is best served slightly chilled but can be made a day ahead.
