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Creme Brulee Pie

Delicious Creme Brulee Pie
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This Creme Brulee Pie takes the classic custard dessert and transforms it into an easy-to-slice and serve pie. A buttery graham cracker crust holds a rich, creamy custard base topped with a perfectly crackly caramelized sugar crust.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, melted
  • For the Custard:
  • 4 cups heavy cream
  • 1 vanilla bean, split lengthwise and seeds scraped
  • 1 cup granulated sugar
  • 8 large egg yolks
  • 1/4 teaspoon salt
  • For the Topping:
  • 1/2 cup granulated sugar, for bruleeing

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate.
  2. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
  3. Make the Custard: Reduce oven temperature to 300°F (150°C). In a medium saucepan, combine heavy cream, vanilla bean and seeds, and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is simmering. Remove from heat and let steep for 30 minutes.
  4. In a large bowl, whisk together egg yolks and salt until pale yellow. Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling. Strain the custard through a fine-mesh sieve into a clean bowl.
  5. Pour the custard into the prepared crust. Bake for 50-60 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
  6. Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Brulee the Topping: Just before serving, sprinkle the top of the chilled pie evenly with granulated sugar. Use a kitchen torch to caramelize the sugar, moving the flame back and forth to create an even, golden-brown crust. Alternatively, you can broil the pie for 1-2 minutes, watching very carefully to prevent burning.
  8. Let the caramelized sugar crust cool and harden for a few minutes before serving.

Notes

For an extra touch, garnish with fresh berries before serving. If you don’t have a kitchen torch, the broiler method works, but requires very close attention to avoid burning.

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