Name: Creme Brulee Pie Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 4 h
Cuisine: French-American
Ingredients: 1 9-inch deep-dish pie crust (pre-baked); 1 1/2 cups heavy cream; 1/2 cup whole milk; 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract; 5 large egg yolks; 1/2 cup granulated sugar (plus more for topping); Pinch of salt

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Imagine the luscious silkiness of classic French crème brûlée reinvented as a sliceable, crowd-pleasing pie: that’s what awaits you with Creme Brulee Pie. Each bite delivers a creamy vanilla custard nestled in a tender pie crust, all crowned with a shattering layer of deeply caramelized sugar. It’s the best of both worlds—a decadent dessert that feels upscale and comforting at the same time, making it perfect for celebrations, dinner parties, or a truly special treat any night of the week.

Ingredients You’ll Need

This recipe proves that you don’t need an endless list of fancy ingredients to achieve something extraordinary. Each item below plays a specific role—from providing structure and creaminess to amping up that crave-worthy vanilla flavor and crunchy, caramelized top.

9-inch deep-dish pie crust (pre-baked): This crispy foundation keeps the rich custard in place and adds a delicious buttery layer.
1 1/2 cups heavy cream: Essential for the ultra-silky texture and luxurious mouthfeel that sets this pie apart.
1/2 cup whole milk: Balances richness, ensuring the custard isn’t too heavy and bakes up perfectly tender.
1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract: The soul of Creme Brulee Pie—real vanilla delivers unparalleled depth and fragrance.
5 large egg yolks: The backbone that holds the custard together while enriching its flavor and color.
1/2 cup granulated sugar (plus more for topping): Provides sweetness for the custard and creates that signature crackly sugar crust.
Pinch of salt: Just a touch intensifies all the other flavors—don’t skip it!

How to Make Creme Brulee Pie

Step 1: Prepare the Pie Crust

If you’re starting with a store-bought or homemade crust, be sure it’s blind-baked and completely cooled before you go any further. This ensures your Creme Brulee Pie maintains a crisp base that won’t turn soggy from the custard. Taking the time to pre-bake truly makes a difference in the final texture.

Step 2: Heat the Cream and Vanilla

Pour the heavy cream, whole milk, and the split-and-scraped vanilla bean (or vanilla extract) into a medium saucepan. Warm gently over medium heat just until you see wisps of steam, but don’t let it boil. If using a vanilla bean, let the mixture steep off the heat for 10 minutes—this deepens the vanilla essence and gives the custard its signature flavor.

Step 3: Make the Custard Base

In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and smooth. This step is a little bit of alchemy—the yolks transform with air and sugar, producing that classic richness and color we adore in Creme Brulee Pie.

Step 4: Combine and Strain

Slowly pour the warm cream mixture into your egg yolk mixture, whisking continuously to avoid scrambling the eggs. Strain the custard through a fine-mesh sieve right into a clean bowl—this extra step is key for a flawless, restaurant-worthy texture.

Step 5: Bake the Pie

Pour the silky custard into your pre-baked pie crust, then set the pie on a baking sheet for safe transfer. Bake in a 325°F (160°C) oven for 35 to 40 minutes, just until the edges set but the center still has a gentle jiggle. Overbaking is the only way to go astray here—so trust your eyes and give the pie a little nudge!

Step 6: Chill to Set

Let the baked Creme Brulee Pie cool at room temperature for one hour to prevent cracking, then transfer to the fridge. Chill uncovered for at least three hours, or even overnight, so the custard can set to sliceable perfection while melding all those divine flavors.

Step 7: Caramelize the Sugar Topping

Just before serving, sprinkle a generous, even layer of granulated sugar (about 2 to 3 tablespoons) over the chilled custard. Gently torch the top until the sugar melts and turns that hallmark deep golden brown. If you don’t have a torch, stick it under a broiler for a minute or two—just keep a watchful eye so you hit that magical caramelization without burning.

How to Serve Creme Brulee Pie

Garnishes

The beauty of Creme Brulee Pie is its simplicity, but a few carefully chosen garnishes really make it pop. Fresh berries, a dollop of whipped cream, or dainty mint leaves are classic choices that add color and a refreshing contrast to the creamy filling. For special occasions, a dusting of powdered sugar or a sprinkle of edible gold flakes creates an extra touch of elegance.

Side Dishes

This pie is rich and satisfying all on its own, but if you’re planning a dessert spread, think about bright and light sides. A bowl of juicy mixed fruit or a citrusy salad balances the sweetness beautifully, while an espresso or strong coffee is the perfect sipping companion to cut through the creamy custard and caramelized sugar.

Creative Ways to Present

Slice your Creme Brulee Pie into neat wedges and serve on decorative plates, or go mini—bake individual pies in ramekins or tart shells for an elevated dinner party touch. For gatherings, offer a “pie bar” and let guests top their slices with assorted berries, chocolate shavings, or crushed pistachios for a memorable, interactive dessert.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to find yourself with leftover Creme Brulee Pie, store it loosely covered in the refrigerator. The sugar topping will soften over time, but the custard stays delightfully creamy for up to three days. Simply keep it in the pie dish and cover with foil or plastic wrap.

Freezing

While not ideal—because the sugar crust won’t retain its signature crunch—this pie freezes surprisingly well if you wait to add the caramelized sugar. Wrap the set, un-topped custard pie tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator, then add the sugar topping and caramelize just before serving.

Reheating

Creme Brulee Pie is at its absolute best served cold or just slightly cool, which is perfect for make-ahead entertaining. If you crave a touch of warmth, let the pie sit at room temperature for 15–20 minutes before serving, but avoid microwaving—the custard may turn rubbery and your sugar top could lose its crackle.

FAQs

Can I use a store-bought pie crust for Creme Brulee Pie?

Absolutely! A good quality store-bought, deep-dish crust works perfectly. Just make sure to blind-bake it according to package directions and let it cool completely before filling with your custard mixture.

What if I don’t have a kitchen torch?

No torch, no problem! Simply sprinkle your sugar topping and place the pie under your oven’s broiler for about 1–2 minutes, watching very closely so the sugar caramelizes but doesn’t burn. Rotate if needed for an even golden finish.

Why does my custard look a little lumpy?

Most likely, the eggs cooked too quickly or weren’t whisked enough during tempering. Always add the warm cream mixture slowly while whisking continuously, and don’t forget to strain the custard before pouring it into the pie shell for the silkiest result.

How do I make sure I don’t overbake the pie?

Keep an eye on the custard as it nears the minimum bake time. The edges should look set, but the center should still jiggle slightly when shaken. Overbaking results in a tough texture and possible cracks, so start checking a few minutes before the recipe’s suggested time.

Can I make Creme Brulee Pie ahead of time?

Yes, in fact, making this pie ahead is highly encouraged! Prepare and chill the pie up to 24 hours in advance. Wait to sprinkle and caramelize the sugar topping until just before serving to ensure it stays crisp and dramatic.

Final Thoughts

There’s something truly magical about slicing into a Creme Brulee Pie—watching forks shatter that glossy sugar layer, uncovering the cool, velvety custard underneath. If you’ve never tried this cross between a beloved French dessert and a comforting pie, now’s the time! I hope you’re inspired to whip it up soon, share it with family and friends, and fall in love with every spoonful and slice.

Creme Brulee Pie Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 4 hours (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of a classic creme brulee and a buttery pie crust with this delightful Creme Brulee Pie recipe. A luscious custard filling meets a caramelized sugar topping for a dessert that’s sure to impress.

Ingredients

Scale

Pie Crust:

1 9-inch deep-dish pie crust (pre-baked)

Custard Filling:

1 1/2 cups heavy cream
1/2 cup whole milk
1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract
5 large egg yolks
1/2 cup granulated sugar (plus more for topping)
Pinch of salt

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Instructions

Preheat oven: Preheat oven to 325°F (160°C). Pre-bake the pie crust if not already done and ensure it’s cooled.
Prepare cream mixture: Heat cream, milk, and vanilla in a saucepan until steaming. Let it steep if using a vanilla bean.
Whisk egg yolks: In a bowl, whisk egg yolks, sugar, and salt until pale. Slowly add the warm cream mixture, whisking constantly.
Strain custard: Strain the custard for a silky texture.
Bake: Pour custard into the pie crust and bake for 35-40 minutes until set but slightly jiggly in the center.
Cool and chill: Cool at room temperature for 1 hour, then refrigerate for at least 3 hours.
Caramelize sugar: Sprinkle sugar over the custard and caramelize with a torch. Let it harden before slicing.