Hey fellow food lovers! Welcome to my little corner of the internet where bold flavors meet cozy comfort food! I’m Nyla from Grill Drip, and I’m so excited to share my passion for creating mouthwatering dishes that turn every meal into something truly special. Today, we’re diving headfirst into a flavor adventure with one of my absolute favorites: Creme Brulee Pie.

You know those nights when you’re craving something indulgent, something that hits all the right notes of creamy, sweet, and satisfying? This Creme Brulee Pie is that something. It’s the kind of dessert that makes you close your eyes and savor every single bite. And let me tell you, this isn’t your grandma’s custard pie, unless your grandma is a culinary genius with a penchant for burnt sugar!

I first stumbled upon the idea for this Creme Brulee Pie during one of my many late-night kitchen experiments. I was craving the satisfying crack of a creme brulee, but I also wanted the comforting embrace of a pie crust. So, I thought, why not combine the best of both worlds? The result? A happy accident turned absolute favorite.

Seriously, the first time I made this Creme Brulee Pie, I couldn’t believe how well the textures and flavors worked together. The creamy custard filling, the flaky pie crust, and that signature brittle sugar top – pure delicious magic. It’s like a warm hug for your taste buds!

It’s all about satisfying, soul-warming meals over perfection. No bland food allowed at my table! This is comfort food with a twist, bold satisfying flavors, fusion favorites, and weeknight winners that don’t sacrifice on taste!

So, are you ready to embark on this flavor adventure with me? Let’s make some Creme Brulee Pie! Trust me, you’re going to love it!

INGREDIENTS You Need

This Creme Brulee Pie ingredient list is all about bold flavors that actually work together! You can grab this during your normal shopping trip.

Here’s what you’ll need:

1 (14.1 oz) package refrigerated pie crusts: This shortcut saves time, but feel free to use your favorite homemade pie crust.
4 large egg yolks: These add richness and create that classic custard texture.
1/2 cup granulated sugar: For sweetness and that signature brulee crust.
1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
2 cups heavy cream: This is essential for that creamy, decadent filling.
1 teaspoon vanilla extract: Adds a warm, comforting flavor.
1/4 cup granulated sugar (for brûlée topping): This is the magic ingredient that creates that crackly, caramelized top.
Optional: Fresh berries for garnish: Adds a pop of color and freshness.

No worries if you don’t have vanilla extract – I use a teaspoon of bourbon all the time in my Creme Brulee Pie for a warming twist!

This Creme Brulee Pie gets its amazing taste from the high-quality ingredients. The heavy cream is crucial for that luxurious texture, and the vanilla extract adds a depth of flavor that’s simply irresistible.

Here’s my Creme Brulee Pie secret that takes it from good to incredible: a pinch of nutmeg to the custard. It adds a subtle warmth that complements the vanilla perfectly!

For ingredient prep shortcuts for busy weeknights, I like to measure out all my ingredients ahead of time and store them in separate containers. That way, when it’s time to bake, I can just grab everything and go!

For storage tips to ensure freshness, be sure to keep your heavy cream refrigerated until you’re ready to use it. And if you have any leftover pie crust, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.

I love adding extra vanilla to my Creme Brulee Pie for that extra kick. Don’t be afraid to experiment and find what works best for you!

Let’s Make Some!

Alright, fellow food lovers, let’s get started! This is my favorite part of making Creme Brulee Pie – watch the delicious magic happen!

Preheat your oven to 350°F (175°C). This is important to do first because you’re going to need it in just a few minutes!
Place one pie crust in a 9-inch pie plate. Gently press it into the bottom and up the sides of the plate. Crimp the edges for a decorative touch.
Bake the pie crust for 15 minutes, or until lightly golden. This helps prevent the crust from becoming soggy when you add the filling. In my kitchen, this Creme Brulee Pie usually takes exactly 15 minutes, but every oven is different.
While the crust is baking, prepare the custard filling. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth. This is where the magic starts happening!
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil.
Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This step is crucial for creating a smooth, creamy custard.
Stir in the vanilla extract. Now it’s time for that extra vanilla or bourbon that you like.
Pour the custard filling into the pre-baked pie crust. Your Creme Brulee Pie should look absolutely incredible right now.
Bake for 30-35 minutes, or until the filling is set but still slightly jiggly in the center. Don’t worry if your Creme Brulee Pie looks a little wobbly – it will firm up as it cools.
Remove from oven and let cool completely. This is important, be patient!
Once the pie is cooled, sprinkle the remaining sugar evenly over the top. This is what will create that beautiful, crackly brulee crust.
Using a kitchen torch, caramelize the sugar. Move the flame back and forth over the sugar until it melts and turns golden brown. Be careful not to burn the sugar.
Let the brulee topping harden for a few minutes before serving. This gives it that signature crackly texture.
Garnish with fresh berries, if desired.

While your Creme Brulee Pie is doing its thing in the oven, get ready for some amazing aromas! This truly is my favorite part of the whole process.

I discovered that chilling the pie completely before bruleeing the top helps the custard set better and prevents the topping from melting too quickly.

If you mess up your Creme Brulee Pie and the sugar burns a little, don’t worry! You can scrape it off gently and try again.

This is the easiest and tastiest brulee pie recipe that I know!

How to Serve Up This!

People literally do happy dances when this Creme Brulee Pie hits the table with a dollop of whipped cream and fresh berries. It’s the perfect ending to any meal!

I love to enjoy this Creme Brulee Pie with a cup of hot coffee or tea. The warmth of the beverage complements the richness of the pie perfectly.

Bold flavor pairings that complement this Creme Brulee Pie perfectly are chocolate, caramel, and nuts. Try serving it with a scoop of chocolate ice cream or a drizzle of caramel sauce for an extra indulgent treat.

This Creme Brulee Pie is perfect for those weeknight dinners that need to be special! For more sanity-saving dinner ideas, check out my Pumpkin Pasta with Sage. It’s also a great dessert to bring to potlucks, holiday gatherings, or any occasion where you want to impress your friends and family.

Presentation ideas that wow guests: Dust the pie plate with powdered sugar, arrange fresh berries around the edge of the pie, or garnish with a sprig of mint.

Creative leftover transformations: If you have any leftover Creme Brulee Pie (which is rare!), you can crumble it over ice cream or use it as a topping for pancakes or waffles.

I’ve experimented with a fusion variation that includes a hint of orange zest in the custard. It adds a bright, citrusy note that’s absolutely delicious! You can always change the flavoring as you please!

The reactions I get when I serve this Creme Brulee Pie are always priceless. People are always amazed by the creamy texture and the crackly brulee topping. It’s a guaranteed crowd-pleaser! What do you think ofthe Creme Brulee Pie at Max’s Grille? Check out this post from Let’s Eat South Florida to see what others are saying!

If you’re loving this comfort food twist, you’ll go crazy for my Chocolate Orange Posset. The bright citrus is delightful!

FAQs:

Will kitchen newbies succeed with this Creme Brulee Pie? Absolutely! This recipe is designed to be easy to follow, even if you’re a beginner in the kitchen. Just follow the steps carefully, and you’ll be amazed at what you can create!

What if I mess up my Creme Brulee Pie? (Spoiler: it’ll still taste incredible!) Don’t worry about making mistakes! That’s how we learn and grow in the kitchen. If your custard doesn’t set perfectly, or your brulee topping gets a little burnt, it’ll still taste delicious.

How can I prep this Creme Brulee Pie for busy weeknights? You can make the custard filling ahead of time and store it in the refrigerator for up to 2 days. Then, when you’re ready to bake, just pour it into the pie crust and bake as directed.

Can I make this Creme Brulee Pie without a kitchen torch? Yes, you can! Simply place the pie under the broiler for a few minutes, watching carefully to prevent burning. The broiler will caramelize the sugar and create that signature brulee topping.

What are some other flavor variations I can try? The possibilities are endless! Try adding a splash of coffee liqueur to the custard, or topping the pie with toasted nuts or chocolate shavings. Check out this Crème Brûlée Pie recipe from Sense and Edibility!

How long does this Creme Brulee Pie last? This pie is best enjoyed within 2-3 days of baking. Store it in the refrigerator to keep it fresh.

Can I freeze this Creme Brulee Pie? I don’t recommend freezing this pie, as the custard may become watery and the brulee topping may lose its crispness.

What do I do if my pie crust burns? You can use a pie shield to protect the edges of the crust from burning. Alternatively, you can tent the pie with foil during the last few minutes of baking.

Where did Creme Brulee Tart originate? While it originated in Europe, creme brulee pie recipes can be found across the United States.

How do you get that custard pie brulee texture? You want to make sure not to overbake it and get the crust just golden!

If your kids love this, they’ll go crazy for my Halloween Whoopie Pies Treat. The flavors will blow your mind!

CONCLUSION:

This Creme Brulee Pie brings me so much joy because it’s a perfect balance of elegance and comfort. It’s a dessert that’s sure to impress, but it’s also easy enough to make on a weeknight.

My Creme Brulee Pie Flavor Secrets:

A pinch of nutmeg: Adds a subtle warmth to the custard.
A splash of bourbon: Enhances the vanilla flavor.
Chilling before bruleeing: Helps the custard set and prevents melting.

I’ve tested so many delicious Creme Brulee Pie variations, from adding citrus zest to incorporating coffee liqueur. For a holiday gathering, I love making a cranberry-orange version with a gingersnap crust. For a romantic dinner, I might add a touch of rosewater to the custard and top it with edible flowers. For a casual get-together, I keep it simple and classic with just vanilla and a sprinkle of sea salt. Or check out this Crème Brûlée Pie recipe from Pies and Tacos!

I encourage you to trust your taste buds and get creative in the kitchen. Don’t be afraid to experiment with different flavors and textures until you find what you love.

I’m so excited for you to try this Creme Brulee Pie recipe. I know you’re going to love it as much as I do! It’s the perfect dessert for any occasion, and it’s sure to impress your friends and family.

Happy baking, fellow food lovers! I can’t wait to hear about your cooking adventures! Share your creations with me and let me know what variations you come up with! I am all about the burnt cream pie!

Creme Brulee Pie

Print Recipe

This Creme Brulee Pie combines the rich, creamy custard of creme brulee with a buttery pie crust. It’s a decadent and impressive dessert that’s surprisingly easy to make.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours 10 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 (9-inch) prepared pie crust, baked and cooled
6 large egg yolks
1/2 cup granulated sugar, plus 2 tablespoons for topping
2 cups heavy cream
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Preheat oven to 325°F (160°C).
In a medium bowl, whisk together egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
In a saucepan, heat heavy cream over medium heat until just simmering. Do not boil.
Gradually whisk hot cream into the egg yolk mixture, tempering the eggs.
Stir in vanilla extract and salt.
Pour custard mixture into the prepared pie crust.
Bake for 40-50 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle the top of the pie evenly with 2 tablespoons of granulated sugar.
Using a kitchen torch, caramelize the sugar until golden brown and crisp. Alternatively, place under a broiler for a few seconds, watching carefully to prevent burning.
Let the caramelized sugar cool and harden slightly before serving.

Notes

For best results, use a kitchen torch to caramelize the sugar. If using a broiler, keep a close eye on the pie to prevent burning. Serve immediately after torching for the best texture.