Creme Brulee Pie
A decadent dessert that captures classic French flavors in pie form, featuring rich custard and a caramelized sugar topping.
Ingredients
For the Pie
- 1 piece pre-baked pie crust (9 inches) Perfectly crisp and ready to cradle your filling.
- 1 cup granulated sugar (divided) Adding just the right amount of sweetness to the custard.
- 4 large egg yolks Imparting richness and deep flavor to the custard.
- 2 cups heavy cream The star ingredient for luscious, velvety texture.
- 2 teaspoons pure vanilla extract Infusing aroma and flavor that elevates the dish.
Instructions
Preparation
- Preheat your oven to 325 degrees F (160 degrees C).
- In a saucepan over low heat, combine the heavy cream and half of the sugar. Stir gently until fully dissolved.
- In a mixing bowl, whisk together the egg yolks and the remaining sugar until pale and thickened.
- Gradually whisk in the warm cream mixture to the egg yolks to prevent cooking the eggs.
- Stir in the pure vanilla extract.
Baking
- Pour the custard into the pre-baked pie crust.
- Bake for 30-35 minutes, until the custard is set but still jiggly in the center.
- Allow the pie to cool at room temperature, then refrigerate for at least two hours.
- Before serving, sprinkle granulated sugar on top and caramelize it with a kitchen torch until golden brown.
Notes
Use a kitchen thermometer to ensure the cream is warm but not boiling. Cool the pie to room temperature before refrigerating to avoid condensation. If you don’t have a kitchen torch, you can broil the sugar in the oven, watching closely to prevent burning.