Creme Brulee Pie
A delightful twist on the classic French dessert, combining creamy custard and a perfectly baked pie crust, topped with caramelized sugar.
Ingredients
For the filling
- 4 large large egg yolks
- 2 cups heavy cream
- 2 tsp pure vanilla extract
- 1 cup granulated sugar (divided)
For the crust
- 1 9-inch pre-baked pie crust
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a saucepan over low heat, combine the heavy cream and half of the sugar. Stir gently until the sugar is fully dissolved.
- In a bowl, whisk together the egg yolks and the remaining sugar until pale and thickened.
- Gradually whisk in the warm cream mixture to the egg yolk mixture.
- Stir in the pure vanilla extract.
Baking
- Pour the custard into the pre-baked pie crust and bake for 30-35 minutes until set but slightly jiggly in the center.
- Allow to cool at room temperature, then refrigerate for at least two hours.
Caramelizing
- Before serving, sprinkle granulated sugar on top and use a kitchen torch to caramelize it.
Notes
Serve with fresh berries or a dollop of whipped cream. This pie can also be a thoughtful homemade gift for special occasions. Remember not to rush the sugar dissolving step to avoid scalding the cream.