Crème Brûlée Pie

Are you a crème brûlée fan too? Then you absolutely need to try this crème brûlée pie. Your favorite creamy dessert with that crispy caramelized topping is now combined with a buttery, tender crust. So delicious! And easy to make too!

Why I Love This Recipe

For years I kept postponing making crème brûlée because I thought it would be complicated. But it’s actually incredibly easy to make.

For this crème brûlée pie or crème brûlée tart, I use the exact same recipe (and quantities) as for my regular vanilla crème brûlée. I’ve made it many times and it always works perfectly.

The most important thing is to whisk the egg yolks and sugar together thoroughly.

Recipe Ingredients

The crust is my shortcrust pastry recipe, but for this tart I use powdered sugar instead of granulated sugar. It gives the crust a finer texture, which pairs really well with the crème brûlée filling.

For the crust you’ll need:

• powdered sugar – for a finer crumb
• unsalted butter – if you use salted butter, skip the pinch of salt
• all-purpose flour – regular flour works perfectly here
• egg – helps bind the dough
• salt – enhances flavor

For the crème brûlée filling you’ll need:

• egg yolks – essential for flavor and thickening
• granulated sugar – crème brûlée shouldn’t be overly sweet, but sugar is needed
• heavy cream – creates that rich and creamy texture
• cane sugar or granulated sugar – to sprinkle on top before torching

How To Make Crème Brûlée Pie

You start by making the crust. Keep in mind that it will need to chill in the fridge for at least an hour. Roll the dough using a rolling pin and line a pie pan or a pie shell with the dough.

Now add a piece of parchment paper on top of the dough and weigh it down with pie weights. Bake it in the preheated oven for about 20 minutes. Remove the paper and weights and bake for another 15 minutes or until light golden brown.

Prepare the filling

The next step is to prepare the filling. Whisk the egg yolks and the sugar together in a bowl. Combine the cream and the vanilla in a saucepan.

Keep whisking while you heat it to it just comes to the boil. Take off the heat and slowly pour the hot mixture into the egg mixture, while you keep whisking continuously.

Now place the tart crust back in the oven. This is easier than having to move the crust from the kitchen counter into the oven with the filling.

It’s less messy if you first place the crust into the oven and pour in the mixture. Carefully slide it into the oven and close the door. Bake at 150˚C/300˚F or until set but slightly wobbly in the center.

Cooling and torching

Let it cool completely to room temperature and then refrigerate for at least 3 hours. If possible, it is best to let it cool overnight.

The final step is to sprinkle a thin layer of sugar on top of the crème brûlée pie and caramelize the sugar with the blow torch until golden brown and crispy.

Storing Crème Brûlée Pie

You can easily make this crème brûlée pie in advance, just add the sugar layer last minute.

How long can I store the crème brûlée pie in the fridge?

Without the caramelized sugar, you can store the crème brûlée pie for up to two days. Don’t add the sugar topping yet as that will get soft and lose its crunch.

Can I freeze the crème brûlée pie?

You can freeze the pie properly wrapped or in an airtight container for up to three months. Again without the sugar topping. Add the topping once the pie is defrosted.