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I fell in love with this Crème Brûlée Pie the first time I made it. It combines everything wonderful about classic crème brûlée with a buttery pie crust that just makes it even more special. Every time I serve it people can't believe it's homemade. That moment when you crack through the caramelized sugar into the silky custard below is pure magic.
Why This Pie is Pure Magic
What I love most about this dessert is how it brings together two beloved classics. The flaky crust adds this amazing textural element you don't get with traditional crème brûlée and that torched sugar top still gives you that satisfying crack we all look forward to. It's fancy enough for special occasions but simple enough to make just because.
What You'll Need
- Pie Dough: 8-10 ounces of mealy pie dough (pâte brisée) to create a sturdy, flaky base.
- Granulated Sugar: For sweetening the custard and brûlée topping.
- Egg Yolks: 5 large yolks, providing a rich texture.
- Vanilla Bean Paste: 1 teaspoon for an aromatic, flavorful custard.
- Kosher Salt: A pinch to enhance flavors.
- Heavy Cream: 2 cups, heated to infuse richness into the custard.
Let's Make It Together
- Blind Bake the Crust
- Roll out the pie dough to an 11-inch circle, fit it into a 9-inch pie plate, and flute the edges. Chill for 15-20 minutes, then bake with pie weights at 425°F (218°C) for 20 minutes. Remove weights and cool the crust.
- Prepare the Custard
- Heat heavy cream with vanilla and salt until steaming. Whisk egg yolks with sugar until thick and pale. Gradually whisk hot cream into the yolk mixture to prevent curdling.
- Bake the Pie
- Pour the custard into the prepared crust and bake at 350°F (177°C) for 30-35 minutes until the center is slightly jiggly. Cool completely, then chill for 12 hours to set.
Creating That Perfect Top
Getting that gorgeous caramelized top is my favorite part. I sprinkle sugar evenly over the chilled pie and use my kitchen torch to create that beautiful amber crust. If you don't have a torch you can use your broiler just watch it like a hawk it can go from perfect to burnt in seconds.
Keep It Fresh
I've found this pie is best enjoyed within two days and always keep it uncovered in the fridge that way the sugar stays nice and crispy. If you're planning ahead you can freeze it before adding the sugar top just thaw it overnight in the fridge before finishing.
What Makes It Special
This pie has become my go-to when I want to really wow people. The contrast between the silky smooth custard and that crackly sugar top is just incredible. Plus it feels so fancy while actually being quite simple to make once you know the tricks.
My Best Tips
Don't skip blind baking the crust it's crucial for preventing sogginess. When you're adding the hot cream to the eggs do it slowly while whisking constantly this prevents scrambled eggs in your custard. For that perfect brûlée top make sure your sugar layer is even and take your time with the torch.
Make It Your Own
Sometimes I add orange zest to the custard or a splash of Grand Marnier for something different. Chocolate lovers in my family go crazy when I make a chocolate version. The possibilities are endless once you master the basic recipe.
Dress It Up
I love decorating this pie with sugared berries and herbs especially during the holidays. Just dip them in egg white then sugar and let them dry they look like they're covered in frost. It turns a beautiful dessert into an absolute showstopper.
Perfect for Any Occasion
Whether it's a holiday dinner or just because this pie always feels special. There's something so satisfying about sharing a dessert that looks and tastes this amazing. It's become my signature dish for family gatherings and everyone always asks for the recipe.
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Frequently Asked Questions
- → Can I make this without a butane torch?
- Yes, you can use your oven's broiler. Cover pie edges with foil, place 6 inches from broiler, and watch carefully until sugar bubbles. The sugar will continue browning after removal.
- → How far ahead can I make this pie?
- The pie can be made ahead and refrigerated, but the sugar topping should be added just before serving for the best texture. The sugared garnishes can be made 2-3 days ahead.
- → Why do I need to add the cream slowly to the eggs?
- Adding hot cream too quickly will curdle the eggs. A slow, steady stream while whisking constantly ensures a smooth custard without scrambled eggs.
- → How do I know when the custard is done baking?
- The center should be just barely jiggly when done. The custard will continue to set as it cools and chills in the refrigerator.
- → Can I freeze this pie?
- Yes, but freeze before adding the sugar topping. Wrap carefully in plastic and freeze up to 2 months. Thaw in fridge and add sugar topping before serving.