Description
This decadent Creme Brulee Pie combines the creamy richness of classic crème brûlée custard with a buttery pre-baked pie crust. The silky custard is infused with vanilla, baked to set perfectly, then chilled to develop flavor and topped with caramelized brown sugar for a delightful crunch. A luxurious dessert that impresses with every bite.
Ingredients
Scale
Pie Crust
- 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 custard-filled pie.
- Heat Cream Mixture: In a saucepan, combine the heavy cream, whole milk, and the scraped vanilla bean seeds along with the pod or vanilla extract. Heat over medium heat until the mixture begins to simmer. Remove from heat and let it steep for 10 minutes to extract maximum vanilla flavor.
- Mix Egg Yolks: In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is smooth and well combined, ensuring a creamy base for the custard.
- Combine Mixtures: Gradually whisk the warm cream mixture into the egg yolk mixture to temper the eggs and avoid curdling, creating a smooth custard base.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This ensures the custard sets properly when baked.
- Fill Pie Crust: Pour the thickened custard filling evenly into the pre-baked pie crust, preparing it for the final baking stage.
- Bake Custard: Place the filled pie in the preheated oven and bake for 25-30 minutes, or until the custard is just set but still slightly jiggly in the center.
- Cool and Chill: Let the pie cool to room temperature, then refrigerate for at least 4 hours to fully set the custard and enhance flavors.
- Caramelize Topping: Just before serving, sprinkle the brown sugar evenly on top of the chilled pie and use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust.
Notes
- Ensure the pie crust is pre-baked to avoid a soggy bottom under the custard.
- Tempering the eggs by gradually adding warm cream prevents them from scrambling.
- If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, but watch closely to prevent burning.
- The pie must be chilled for at least 4 hours for the custard to fully set and develop a smooth texture.
- Use a fresh vanilla bean for the best aromatic flavor, but vanilla extract is a convenient substitute.
