Crème Brûlée Pie
Crème brûlée pie features a rich vanilla custard baked in a flaky pie crust and finished with a crisp, caramelized sugar topping. By baking the custard directly in the crust, this recipe eliminates the need for a water bath while still producing a smooth, creamy filling and a classic crackly brûlée top.
Ingredients
- 7 Egg Yolks
- 1 cup Granulated Sugar, divided (¾cup + ¼cup)
- 3 cups Heavy Whipping Cream
- 2 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium pot over medium heat, bring the heavy cream to just under a boil.
- While the cream is heating, whisk together the egg yolks and ¾ cup of the granulated sugar in a large mixing bowl.
- Once the cream is hot, transfer it to a heatproof measuring cup. Very slowly pour the hot cream into the egg mixture while whisking constantly and vigorously. This gradual process tempers the eggs and ensures a smooth, creamy custard.
- Whisk in the salt and vanilla extract.
- Pour the custard mixture into your prepared blind-baked pie shell and bake for 40 to 45 minutes, or until the center is just set with a slight jiggle.
- Remove the pie from the oven and allow it to cool on the countertop for about 30 minutes before transferring it to the refrigerator. Chill for at least 3 hours, or until the custard is fully set.
- Once fully chilled and ready to serve, remove the pie from the refrigerator and sprinkle the remaining ¼ cup of granulated sugar evenly over the surface of the custard.
- Using a kitchen torch or one of the alternative methods described above in the post, carefully brûlée the top of the pie until the sugar melts and forms a deeply caramelized crust.
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