Crème Brûlée Pie: Silky Custard, Buttery Crust, and a Caramelized Sugar Topping

Introduction

If you’re searching for a showstopper dessert, Crème Brûlée Pie delivers all the elegance of French crème brûlée in a fuss-free, sliceable form. This pie features a silky vanilla custard baked in golden, buttery pastry, crowned with a layer of caramelized sugar that shatters with every bite. It’s perfect for dinner parties, holiday gatherings, and anytime you crave comfort with a dash of fancy.

Crème Brûlée Pie is easier to make than restaurant-style crème brûlée, requires no individual ramekins, and can be made ahead. Whether you’re a seasoned baker or just exploring custard pies, this recipe will win rave reviews every time.

Why You’ll Love Crème Brûlée Pie

• All the flavors and textures of classic crème brûlée—creamy custard and crunchy sugar—in a beautiful pie format.
• Perfectly sliceable, ideal for sharing with family or at potlucks.
• No water bath required—bakes easily in a standard pie plate.
• Simple, elegant ingredients: cream, eggs, sugar, vanilla, butter, flour.

Ingredients

Pie Crust (Pâte Brisée or Butter Pie Dough)

• 1 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon salt
• 2–4 tablespoons ice-cold water OR 2 tablespoons buttermilk plus 2 tablespoons cold water
• 1/2 teaspoon vinegar (optional; helps with flakiness)

Option: Use store-bought pie crust for convenience.

Custard Filling

• 2 cups heavy cream
• 1/2 cup whole milk
• 6 large egg yolks
• 3/4 cup granulated sugar (plus 2–3 tablespoons for topping)
• 2 teaspoons vanilla bean paste, seeds scraped from one vanilla bean, or pure vanilla extract
• 1/4 teaspoon fine sea salt

Topping

• 2–3 tablespoons granulated sugar (for caramelizing, can use superfine sugar for a smooth top)
• Butane or kitchen torch, or broiler

Optional Garnishes

• Fresh berries
• Whipped cream
• Sprigs of rosemary or mint
• Edible flowers

Ingredient Substitutions and Tips

• Substitute half-and-half for half the cream for a lighter filling.
• Use almond extract (1/2 tsp) with vanilla for a subtle nutty twist.
• For gluten-free, use your favorite gluten-free pie crust recipe or shell.
• Vegan? Use coconut cream and a cornstarch-based eggless custard; caramelize sugar as normal.
• Vanilla bean paste delivers a restaurant-quality flavor, but extract works fine.

Step-by-Step Instructions

1. Prepare Pie Crust

• In a mixing bowl, stir together flour and salt.
• Cut in cold butter cubes using a pastry cutter or fork until mixture resembles coarse crumbs.
• Add ice water or buttermilk, a tablespoon at a time, until dough holds together.​
• Shape into disk, wrap, and chill at least 30 minutes.
• Roll out dough on a floured surface into an 11-inch circle. Fit into a 9-inch pie plate, flute/crimp edges, and trim excess.
• Poke holes in bottom of crust with fork. Refrigerate 15–20 minutes.

Blind Baking

• Preheat oven to 375°F (190°C).
• Line crust with parchment and fill with pie weights or beans.
• Bake 15 minutes. Remove weights, bake 5 minutes more until just golden.
• Cool slightly.

2. Make the custard filling

• Preheat oven to 325°F (165°C).
• Heat cream and milk in a saucepan with vanilla bean seeds/paste and salt, stirring just until steaming (don’t boil).​
• In a bowl, whisk egg yolks with 3/4 cup sugar until thick and pale.
• Gradually pour hot cream into yolks, whisking constantly so eggs don’t scramble.
• Strain mixture over the baked pie crust to remove any cooked egg bits and vanilla pod.

3. Bake the Pie

• Place pie pan on a rimmed baking sheet to catch drips.
• Bake at 325°F for 35-45 minutes, until edges are set but center has a slight jiggle.
• Remove and cool on a rack until room temperature.
• Chill 4 hours or overnight to set completely.

4. Caramelize the Sugar Top

• Just before serving, sprinkle 2–3 tablespoons sugar evenly over pie surface.
• Brûlée with a kitchen torch until sugar melts and becomes deeply golden/crisp; OR broil pie a few inches below heat for 1–2 minutes, rotating for even color (watch closely; sugar can burn fast).​
• Let sugar top cool—this creates the classic crème brûlée shatter.

5. Serve

• Crack the caramelized sugar top gently with the back of a spoon.
• Slice using a sharp knife for neat wedges. Garnish with berries, whipped cream, or herbs.

Expert Baking Tips

• Temper the eggs by whisking hot cream into yolk-sugar mixture SLOWLY—too fast, and the eggs scramble.
• Chill pie thoroughly before caramelizing sugar—warm custard is harder to brûlée.
• Use very fine sugar for the topping for a smooth, glasslike crust.
• Don’t overbake—the center should still wobble slightly when pie is done.
• Clean crust edges of any spilled custard before baking for perfect presentation.

Variations

• Crème Brûlée Tartlets: Use mini tart shells for individual servings.
• Chocolate Crème Brûlée Pie: Add 1/4 cup melted dark chocolate to the custard mixture.
• Spiked Pie: Stir in 2 tablespoons Grand Marnier, Amaretto, or bourbon to custard for adult flavor.
• Lemon-Vanilla Pie: Replace half-and-half with fresh lemon juice/zest for citrus notes.
• Coconut Pie: Substitute coconut cream for heavy cream, top with toasted coconut.

Serving Suggestions

• Sprinkle with pomegranate seeds at holidays.
• Serve with caramel sauce drizzle for extra sweetness.
• Pair with espresso, cappuccino, or dessert wine.
• Use rosemary or mint sprigs as wintery edible decor.

Make-Ahead, Storage & Freezing

• Make crust and custard a day ahead, chill overnight, brûlée before serving.
• Store leftovers covered in fridge; best within 48 hours.
• Don’t freeze brûléed pie (sugar top softens), but unbrûléed custard pie freezes fine. Defrost, then brûlée before serving.

Nutrition Information (Per Slice)

• Calories: 285
• Sugar: 18g
• Carbs: 24g
• Fat: 18g
• Protein: 4g
• Sodium: 120mg

Frequently Asked Questions

What’s the best sugar for brûlée top?
Superfine or regular granulated sugar; avoid brown sugar—it burns fast.

Can I use store-bought crust?
Yes! Par-bake before adding custard for best results.

Why does my custard crack?
Usually from overbaking or rapid temperature changes—cool slowly.

Can I use milk instead of cream?
Cream gives the signature silky texture. Milk can work, but pie will be less rich.

What’s the secret to a crisp sugar top?
Chill pie well, use even sugar, brûlée slowly for shatter effect.

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