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Creme Brulee Pie

Delicious Creme Brulee Pie
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Indulge in the creamy richness of Creme Brulee Pie! This decadent dessert features a silky custard filling baked in a flaky pie crust, topped with a brittle caramelized sugar crust for that classic Creme Brulee experience.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 cup cold shortening, cut into cubes
  • 5-7 tablespoons ice water
  • For the Custard Filling:
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • For the Brulee Topping:
  • 1/4 cup granulated sugar (for brulee)

Instructions

  1. Prepare the Crust: In a large bowl, whisk together flour and salt. Cut in butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch pie plate. Transfer the dough to the pie plate, trim the edges, and crimp as desired.
  4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights, and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let cool completely.
  5. Prepare the Custard Filling: Preheat oven to 300°F (150°C). In a saucepan, combine heavy cream, milk, and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat. If using vanilla extract, stir it in now.
  6. In a separate bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened. Gradually whisk in the warm cream mixture.
  7. Pour the custard filling into the prepared pie crust. Bake for 45-55 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
  8. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
  9. Brulee the Topping: Sprinkle a thin, even layer of sugar over the top of the chilled custard. Using a kitchen torch, caramelize the sugar until golden brown and bubbly. If you don’t have a torch, you can broil briefly, watching carefully to avoid burning.
  10. Let the brulee topping harden slightly before serving.

Notes

For a richer flavor, use brown sugar for the brulee topping. Garnish with fresh berries for an elegant presentation.

Find it online: https://justflowe.com/creme-brulee-pie/