Crème Brûlée Pie

Crème Brûlée Pie 🍮: A Decadent Twist on a Classic Dessert

Crème Brûlée is a beloved classic, but have you ever thought about turning it into a pie? This Crème Brûlée Pie combines the silky, rich custard you love with a perfectly baked pie crust, adding a new layer of texture and flavor to an already divine dessert. Whether you opt for a traditional or gluten-free crust, this recipe is sure to impress.

Ingredients:

For the Crust:

• Normal crust
• OR gluten-free crust option

For the Filling:

• 2 cups heavy cream
• 1/2 cup granulated sugar, plus 2 tbsp for the top
• 1/2 tsp salt
• 2 vanilla beans, insides scraped out
• 6 egg yolks

Preparation:

1️⃣ Make the Pie Dough:

Start by preparing your pie dough. Whether you’re using a traditional or gluten-free version, be sure to chill the dough for 30 minutes before rolling it out. If you’re planning ahead, you can make the dough up to 3 days in advance and store it in the fridge. 🥧

2️⃣ Preheat the Oven:

Preheat your oven to 400°F (200°C). 🔥

Normal Crust Version:

• Roll out your chilled pie dough on a floured surface, extending it 2 inches past the pie pan.
• Carefully roll the dough up and onto the oiled pie pan.
• Trim away any excess dough and crimp the edges.
• Line the crust with parchment paper and fill it with pie weights (or dried beans).
• Bake for 15 minutes, then remove the parchment and weights, and bake for an additional 5 minutes until the center is golden brown. Remove from the oven and let it cool. 🥄

Gluten-Free Version:

• Roll out the dough on a sheet of parchment paper.
• Flip the dough onto your pie pan, trim the excess, and crimp the edges.
• Press the dough firmly into the pie pan.
• Line the crust with parchment paper and fill it with pie weights (or dried beans).
• Bake for 20 minutes, then remove the parchment and weights, and bake for an additional 8 minutes until the center is golden brown. Remove from the oven and let it cool. 🥄

Once baked, set your crust aside to cool to room temperature. Reduce the oven temperature to 300°F (150°C). 🌡️

3️⃣ Make the Custard Filling:

In a medium-sized pot, combine the heavy cream, 1/2 cup of sugar, salt, and the scraped insides of the vanilla beans. Heat the mixture over medium heat, bringing it to a gentle steep while whisking to combine. Once the mixture is well blended, turn off the heat. 🍯

In a separate bowl, whisk the egg yolks together until smooth. Slowly, and carefully, whisk in the hot cream mixture a little at a time. This gradual process will help temper the eggs, preventing them from cooking or scrambling. Continue whisking until all the cream is fully incorporated. 🥄

4️⃣ Assemble the Pie:

Pour the prepared custard filling into the cooled pie crust. If you notice any surface bubbles, gently blow them out with a torch to create a smooth finish. Place the pie in the oven and bake at 300°F for 35-45 minutes, or until the edges are set but the center has a slight jiggle. Allow the pie to cool at room temperature for an hour, then refrigerate for at least 4 hours or overnight to fully set. ❄️

5️⃣ Brûlée the Top:

Just before serving, sprinkle 2 tablespoons of sugar evenly over the top of the pie. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust. Slice, serve, and enjoy the perfect combination of creamy custard and crunchy caramelized sugar! 🔥

Recipe Summary:

• Prep Time: 45 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 8 servings

This Crème Brûlée Pie is the ideal dessert for any occasion, offering a luxurious experience in every bite. Whether you’re serving it at a dinner party or indulging in a slice yourself, it’s sure to be a hit!

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