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Creamy Creme Brulee Pie

Irresistibly Creamy Creme Brulee Pie for Sweet Moments

This Creamy Creme Brulee Pie combines rich custard and flaky crust, topped with caramelized sugar for a decadent dessert experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 9 inch Pre-Baked Pie Crust Either homemade or store-bought
For the Custard Filling
  • 3/4 cup Granulated Sugar Can swap half with brown sugar
  • 4 Egg Yolks Use large, fresh eggs
  • 2 cups Heavy Cream Whole milk can be used for a lighter option
  • 1 tablespoon Pure Vanilla Extract Consider alternatives like almond extract

Equipment

  • medium saucepan
  • mixing bowl
  • whisk
  • Kitchen torch
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare your oven rack in the middle.
  2. In a medium saucepan over low heat, combine the heavy cream and half of the granulated sugar. Stir until the sugar fully dissolves.
  3. In a mixing bowl, whisk together the egg yolks with the remaining granulated sugar until pale and thickened.
  4. Gradually pour the warm cream mixture into the whisked egg yolks, stirring constantly to temper the eggs.
  5. Stir in the pure vanilla extract and pour the custard into the pre-baked pie crust.
  6. Bake the pie for 30-35 minutes until the filling is slightly jiggly in the center.
  7. Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least two hours.
  8. Sprinkle an even layer of granulated sugar over the custard and caramelize using a kitchen torch.
  9. Allow the topping to cool before slicing and serve with fresh berries or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gMonounsaturated Fat: 6gCholesterol: 160mgSodium: 90mgPotassium: 130mgSugar: 22gVitamin A: 10IUCalcium: 6mgIron: 4mg

Notes

Start with cold ingredients to achieve a flaky crust and monitor the pie closely to prevent overbaking.

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