Crème Brûlée Pie

You know I’m a sucker for a recipe mashup, so this Crème Brûlée Pie will come as no shock to you. I first tasted this dessert at a pie shop in Austin, Texas. They make these mini pies, and this version was the resounding favorite of my family’s. Naturally, since I don’t like spending money on things I can make at home, I returned home to develop this recipe. My version is a larger serving, but we all agree it tasted much creamier, more vanilla-y (is that even a word?), and is more cost-efficient than driving up to Austin. 

I’m even hooking you up with a magnificent garnish for this dessert. 

*This post was first published in June 2018. I’ve updated it to make a 9-inch pie and updated the images and article.*

What is a Crème Brûlée Pie?

A crème brûlée pie consists of the popular French egg custard baked in a flaky pie shell. The custard gets a sugar topping that’s brûléed (torched) until it’s quickly melted and caramelized. The caramelized sugar cools rock hard, which gives crème brûlée that shell that so many people, like my daughter, loooove to whack. It’s everything you know and love about this custardy dessert and old-fashioned pie in one sweet treat. 

Where does Crème Brûlée come from?

Crème brûlée (pronounced crehm broo-LAY) is a classic French dessert whose name translates to “burned cream.” Not a very appealing name, no, but that’s also not an accurate description.

The dessert’s base is a custard made of egg yolks and cream that is sweetened with sugar. Often, it is flavored simply with vanilla, though you can find it made with many other things like chocolate, orange, and even lavender. The “burnt” part of its moniker comes from the caramelizing of the sugar topping, added after the custard has baked and cooled. 

You know crème brûlée from, well, from every high-end restaurant you’ve ever been to. What’s funny about this dessert is that, though it’s served in those fancy joints, it’s one of the least expensive and easiest desserts to make. They just like jacking up the price because of all those grave, circumflex, and acute accent marks that are hanging over its name.

Crème brûlée was one of my first tests in my Classical Pastries class in culinary school. All these years later and I can still hear Chef Bandula’s voice in my ear, “If we can’t make a proper crème brûlée, we can’t expect to be proper pastry chefs.” Indeed, Jan. Indeed.

Two signs of a properly made crème brûlée are the exquisite sound of the “CRACK!” as you thwack your spoon through the hardened caramelized sugar shell and the creamy pudding that lies beneath. 

What do I need to make this Crème Brûlée Pie?

You need sugar, egg yolks, vanilla bean paste, kosher salt, and heavy cream to make this dessert. Reserve 2 or 3 of the egg whites for the sugared garnishes below. You also need 8-10 ounces of pie dough to make the pie shell the crème brûlée bakes in. 

A 9-inch pie tin (plate), saucier for heating the cream, an electric hand mixer or whisk, and a rolling pin are the pieces of equipment you will use.

I’ll talk more about the garnish ingredients and equipment a little later. 

What is the best type of pie dough to use for this Crème Brûlée Pie?

I recommend using a portion of my 

Mealy Pie Dough to make this recipe. Mealy pie dough or pâte brisée is a dough that has almost waterproof characteristics. That means it stands up to the very liquidy consistency of this custard. 

Yet and still, the pie shell must be blind-baked before you fill it with the custard. Blind baking is a way to get a jump start on baking the pie shell without the risk of burning what’s in the pie shell. It also virtually eliminates soggy bottoms due to not baking long enough (or baking under liquids). 

Roll the pie dough out into an 11-inch circle. Carefully transfer it to the 9-inch pie plate you’re baking this crème brûlée pie in and flute the edges however you like. Use the tines of a fork to pierce holes in the bottom of the pie shell. Refrigerate the pie shell for 15-20 minutes to allow those edges time to set up. 

How do I blind bake my pie dough?

While the shell is firming up, preheat your oven to 425°F (218°C). 

Once the chilling time for your pie shell is done, place a sheet of aluminum foil inside the cavity and weigh it down with 2 pounds of dried beans or ceramic pie weights. 

Now, if your pie plate is ceramic or glass, you need to let it warm up to prevent it from exploding in the searingly hot oven. Ten minutes is long enough to take the chill off of it. If your pie plate is metal, you can slide it into the preheated oven right after you fill the foil liner with the beans. 

The beans keep the dough from puffing up and distorting as it bakes. The foil helps conduct the heat while separating the beans (or weights) from the pie dough. Remember those holes you poked in the dough earlier? They also help prevent bubbles in the dough. 

Bake the pie shell for 20 minutes. 

Can I blind bake the pie ahead of time?

After twenty minutes, remove the pie plate from the oven and allow it to cool down for 5 minutes. 

Lift out the foil liner with the weights and allow both the weights and pie shell to cool for 20 minutes. Both dried beans and weights can be reused, so be sure to save them once they’ve cooled. 

If you want to blind bake your pie shell in advance, you can do so up to 2 months ahead. You can freeze the pie shell after allowing it to cool (after you blind bake it). Once it’s frozen, wrap it carefully in plastic film and a layer of foil and store it in the freezer for up to 2 months. When you’re ready to use it, you don’t even need to thaw it, Just unwrap it and fill it. 

How do I make the custard for Crème Brûlée?

In a 1 or 2-quart saucepan, bring the heavy cream, vanilla bean paste, and salt up to a steaming point over medium heat. Adding the salt to the cream helps to dissolve it faster. Keep an eye on the cream. You only want it to steam, not even come up to a simmer. 

While the cream is heating up, add the egg yolks and sugar to a medium-size mixing bowl. Using an electric hand mixer, or just your grit and gumption, beat the egg yolks and sugar together vigorously until they are lemony-yellow in appearance and very thick. 

When properly mixed, the beaters will leave behind a thick ribbon when lifted from the surface of the egg mixture.  

In a slow and steady trickle, whisk the warm cream into the eggs. If you add it too fast, the eggs will curdle. Slower is better here. 

How long do I need to bake the pie?

Once the cream is added to the egg mixture, pour the custard into the blind-baked pie shell. 

Carefully slide the pie into the oven, being careful not to spill it. Bake the pie for 30-35 minutes or until the center is just barely jiggly. 

Can I bake the pie ahead?

Yes, in fact, you should bake the pie ahead because, as with regular crème brûlée, this pie needs to chill to finish setting up. I recommend starting this recipe the day before you plan to serve it. 

Once the pie is barely jiggly in the center, carefully remove it from the oven. Allow the pie to cool to room temperature, then cover it with plastic wrap. Don’t press the plastic onto the surface of the crème brûlée as it will mar the top. Just drape it over the pie crust and the pie plate. 

Do I serve the Crème Brûlée Pie hot or cold?

Refrigerate the pie for 12 hours (or overnight) to allow it to firm up completely. 

This pie needs to chill to finish setting up. If you were to cut it while it’s still warm, it would surely run everywhere. It’ll taste bomb, but it will also look like a bomb exploded it. Chill the pie completely to avoid that disappointment. 

How do I brûlée the pie?

Brûléeing the pie is the easiest (and, for me, the most fun) part of this recipe. 

I use regular granulated sugar because it doesn’t burn as dark as superfine, but you can use either or. Sprinkle the sugar evenly over the surface of the chilled pie. The key to an even color is making sure the sugar is spread evenly and not clumped up. Use a butane torch to melt and caramelize the sugar topping. The sugar will bubble and change from yellow to a golden brown to dark brown in seconds, so be conservative in how long you torch each section.  

Once the sugar is a deep amber color, turn the torch off and allow it to set (and harden) for 1 minute. 

How do I brûlée the top if I don’t have a torch?

If you don’t have a butane torch, you can brûlée the crème in your oven under the broiler. Protect the edges of the pie by covering them with aluminum foil, first. 

Set the broiler to high, and slide the sugar topped pie under it. You want it to be six inches away from the broiler. Broil the pie just until the sugar begins to bubble, then carefully remove it from the oven. The sugar will continue to brown as it sits. 

This isn’t my favorite method because it also heats the pie underneath, but it’ll work in a pinch. 

What’s the best way to garnish Crème Brûlée Pie?

Now, I’m not saying you have to go all out with your crème brûlée pie’s garnish. But, I mean, you are now a part of my merry band of misfits, and we do extra. In all seriousness, the crème brûlée pie is ready to dig into right now, but why not up the ante with a cute garnish? You can make these sugared cranberries and herbs a day or two ahead, so they’re dried and ready to go onto the pie when it’s brûléed. Just try to avoid doing it on a humid or rainy day. The moisture in the air will keep them from drying properly.

Take those egg whites you have leftover from separating your eggs for the custard. Put those whites in a small mixing bowl and use a fork to beat them until smooth. Keep that fork because you’ll use it to dip your cranberries.

Drop 3 or 4 cranberries into the bowl of whites and use the fork to toss them around. Lift the cranberries out of the whites with the fork. I’m super immature and flick them over into the sugar like this is an arcade game, but you can place them gently into the sugar. Sprinkle sugar over the cranberries to coat them. Next, transfer the sugared cranberries to a cooling rack.

Use a pastry brush to brush both sides of sage leaves and coat them in sugar as well. Brush the rosemary stems with egg whites and dip them in the sugar. Shake off excess sugar from each item before transferring them to the cooling rack.

Allow these to dry for at least 2 hours, but overnight is best. Store them uncovered, so they dry hard. I would store them in an airtight container with a pack of food-safe silica gels. 

How do I serve it?

To serve the crème brûlée pie, thwack it with your knife to get through the sugar shell. This pie is rustic when that shell is broken, which makes it so charming. 

Once you get through the shell, cut it as you would any other pie. 

You can serve this with fresh berries if they’re in season. You can also serve this on its own if you’re not doing the sugared fruits and herbs. Honestly, it needs no other garnish or topping, though whipped cream is a popular accompaniment with my family.

What’s the best way to store Crème Brûlée Pie?

Remember that this is a custard pie. As such, you need to keep refrigerated as much as possible. 

The downside of this brûlée topping is that it loses its crunchiness after an extended period in the fridge. That’s just the nature of caramelized sugar. Enjoy it as soon as you can. 

Can I freeze it?

This pie is not freezer-friendly. Well, no crème brûlée is freezer-friendly with the sugar topping. You can freeze the pie after chilling it, yes. Just wrap the pie carefully in plastic film. Freeze the pie for up to 2 months. Thaw it in the fridge, then do the whole sugar-torching thang. 

How do I make regular Crème Brûlée?

To make this into the classic crème brûlée (you’ll only get 4 3-inch ramekins):

1. Omit the pie shell baking steps. Bring a pot of water to a boil, and preheat your oven to 350°F (177°C).
2. Divide the custard equally between 4 3-inch ramekins. Set the ramekins in a deep roasting pan, pushing them to one end of the roasting pan. 
3. Pour the boiling water into the opposite end of the roasting pan. This is done to avoid splashing water into the custard. Only pour enough water to reach halfway up the sides of the ramekins.
4. Carefully slide the ramekins into the center of the roasting pan, leaving at least an inch of space between each one. 
5. Bake the custards for 15 minutes or until set. 
6. Remove the pan from the oven and chill completely in the fridge. 
7. Brûlée as instructed above. 

How long can I keep leftovers?

Again, since the rock-hard sugar starts to soften in the fridge, I can only vouch for this pie being good for 2 days, tops. Any longer and you might have caramel goo-topped custard pie instead of this crème brûlée goddess. It’ll still taste amazing, but it may also be a bit messier.

This is a classic dessert in the best sense of the word. A dessert you know and love in the shell of pure comfort. You can’t be that with a bat. Let me know what you think of this Crème Brûlée Pie in the comments below. Don’t forget to share it with your world, too!

Crème Brûlée Pie

Marta Rivera at Sense & Edibility

5 from 22 votes

A pastry marriage of velvety custard and flaky pie dough. Begin a day in advance. 

Prep time includes an overnight chilling period.

Servings: 8 servings

Print Pin Recipe

Prep Time 30 mins

Cook Time 35 mins

chilling time 12 hrs

Total Time 13 hrs 5 mins

Equipment

• 9-inch pie plate
• rolling pin
• butane torch

Ingredients

  

1x2x3x

• 1 half-portion (8 ounces or 227 grams) Mealy Pie Dough
• 2 cups (500 milliliters) heavy cream
• 1 tablespoon (15 milliliters) vanilla bean paste
• 1/4 teaspoon kosher salt
• 6 large egg yolks (3 whites reserved for the garnish, optional)
• 3/4 cup sugar

Caramelized Sugar Topping

• 2 1/2 tablespoons (31 grams) granulated sugar

Optional Garnish

• 15 fresh cranberries
• 6 sprigs rosemary
• 3 sprigs sage
• 3 large egg whites (reserved from separating the yolks above)
• 1 cup granulated sugar

Instructions 

Blind Bake the Pie Shell

• Roll the pie dough out into an 11-inch circle.

  Transfer this circle of dough to a 9-inch pie plate. Prick holes in the bottom of the pie dough using the tines of a fork.

  Refrigerate the pie shell for 15-20 minutes to allow the dough to firm up. 
• While the dough is firming up, place an oven rack into the middle of your oven, then preheat your oven to 425°F. 
• While the shell is firming up, preheat your oven to 425°F (218°C). 

  Once the chilling time for your pie shell is done, place a sheet of aluminum foil inside the cavity and weigh it down with 2 pounds of dried beans or ceramic pie weights. 

  Bake the pie shell for 20 minutes. 
• After 20 minutes, remove the pie plate from the oven and allow it to cool down for 5 minutes. 

  Reduce the oven's temperature to 350°F (177°C).

  After 5 minutes, remove the foil liner with the weights and allow both the weights and pie shell to cool while you prepare the custard.

Make the Egg Custard

• In a 1 or 2-quart saucepan, stir together the heavy cream, vanilla bean paste, and salt.

  Bring this cream mixture up to a steaming point over medium heat, stirring occasionally to avoid scalding the cream.

  Don't allow the cream to come to a simmer. You only want steam to rise off the surface.
• While the cream is heating up, add the egg yolks and sugar to a medium-size mixing bowl.

  Using an electric hand mixer, or a whisk, beat the egg yolks and sugar together vigorously until they are lemony-yellow in appearance and very thick. The beaters (or whisk) should leave behind a thick ribbon when lifted from the surface of the egg mixture.  
• Add the warm cream to the egg mixture in a slow and steady trickle, stirring constantly with a whisk. If you add it too fast, the eggs will curdle. The slower the better.

  Once the cream is added to the egg mixture, pour the custard into the blind-baked pie shell. 

Bake the Crème Brûlée Pie

• Carefully slide the pie into the preheated oven.

  Bake the pie for 30-35 minutes or until the center is just barely jiggly. 

Cool, then Chill the Pie Completely

• Once the pie is barely jiggly in the center, carefully remove it from the oven.

  Allow the pie to cool to room temperature, then cover it lightly with plastic wrap.

  Refrigerate the pie for 12 hours (or overnight) to allow it to firm up completely. 

Brûlée the Pie (See Notes if You Don't Have a Butane Torch)

• Sprinkle 2 1/2 tablespoons (31 grams) of sugar evenly over the surface of the chilled pie. Make sure the sugar is spread evenly and not clumped up.

  Use a butane torch to melt and caramelize the sugar topping. The sugar will bubble and change from yellow to a golden brown to dark brown in seconds, so be conservative in how long you torch each section.  
• Once the sugar is a deep amber color, turn the torch off and allow it to set (and harden) for 1 minute. 

Prepare the Sugared Cranberries and Herbs Garnish (Optional and Can Be Done 2-3 Days Ahead)

• Add the whites to a small mixing bowl. Beat the egg whites with a fork until they run smooth. Keep the fork handy because you'll use it to dip your cranberries.

  Drop 3 or 4 cranberries into the bowl of whites and use the fork to toss them around.

  Lift the cranberries out of the whites with the fork and place them gently into the sugar. Sprinkle sugar over the cranberries to coat them before transferring them to a cooling rack.
• Use a pastry brush to brush both sides of sage leaves and coat them in sugar as well.

  Brush the rosemary stems with egg whites and dip them in the sugar. Shake off excess sugar from each item before transferring them to the cooling rack.
• Allow the cranberries, sage, and rosemary to dry for at least 2 hours, but overnight is best.

  Store them uncovered, so they dry hard. If you make them days ahead, store them in an airtight container with a pack of food-safe silica gels. 

Decorate the Pie and Serve

• Arrange the sugared cranberries, sage, and rosemary in a half or full-wreath design on top of the sugar crust.
• To serve the crème brûlée pie, hit it with the blade of your knife to get through the sugar shell.

  Once you get through the shell, cut it as you would any other pie. 

Notes

Tips and Techniques:

• If your pie plate is ceramic or glass, allow it warm up for 10 minutes on the countertop to take the chill off of it. This will prevent it from shattering in the hot oven. If your pie plate is metal, you can slide it into the preheated oven right after you fill the foil liner with the beans. 
• The beans keep the dough from puffing up and distorting as it bakes. The foil helps conduct the heat while separating the beans (or weights) from the pie dough. The holes you poked into the dough also help prevent bubbles form forming as the pie shell bakes. 
• Both dried beans and weights can be reused, so be sure to save them once they've cooled.
• Don't press the plastic onto the surface of the crème brûlée as it will mar the top. Just drape it over the pie crust and the pie plate. 
• Try to avoid sugaring the cranberries and herbs on a humid or rainy day. The moisture in the air will keep them from drying properly.
• You can serve this with fresh berries if they're in season, on its own, or topped with whipped cream.

To brûlee without a butane torch:

This isn't my favorite method because it also heats the pie underneath, but it'll work in a pinch.

1. Protect the edges of the pie by covering them with aluminum foil, first. 
2. Set and oven rack so that it's 6-inches from your oven's broiler. Set the broiler to high, and slide the sugar topped pie under it.
3. Broil the pie just until the sugar begins to bubble, then carefully remove it from the oven. The sugar will continue to brown as it sits. 
    

Make-Ahead Instructions:

• For blind-baking the pie shell:
  1. Freeze the pie shell, uncovered, after allowing it to cool (after you blind bake it).
  2. Once it's frozen, wrap it carefully in plastic film and a layer of foil and store it in the freezer for up to 2 months.
  3. When you're ready to use it, you don't even need to thaw it, Just unwrap it and fill it. 

Storage and Freezer Instructions:

• Remember that this is a custard pie. As such, you need to keep refrigerated as much as possible. 
• The downside of this brûlée topping is that it loses its crunchiness after an extended period in the fridge, which is up to 2 days. Enjoy it as soon as you can. 
• This pie is not freezer-friendly with the sugar topping. To freeze the pie after chilling it:
  1. Wrap the pie carefully in plastic film.
  2. Freeze the pie for up to 2 months.
  3. Thaw completely in the fridge, then top with the sugar before brûléeing it. 

To make 4 3-inch Crème Brûlées:

1. Omit the pie shell baking steps.
2. Bring a pot of water to a boil, and preheat your oven to 350°F (177°C).
3. Divide the custard equally between 4 3-inch ramekins. Set the ramekins in a deep roasting pan, pushing them to one end of the roasting pan. 
4. Pour the boiling water into the opposite end of the roasting pan. This is done to avoid splashing water into the custard. Only pour enough water to reach halfway up the sides of the ramekins.
5. Carefully slide the ramekins into the center of the roasting pan, leaving at least an inch of space between each one. 
6. Bake the custards for 15 minutes or until set. 
7. Remove the pan from the oven and chill completely in the fridge. 
8. Brûlée as instructed above.

Nutrition

Calories: 344kcalCarbohydrates: 27gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 219mgSodium: 102mgPotassium: 59mgFiber: 1gSugar: 25gVitamin A: 1053IUVitamin C: 1mgCalcium: 55mgIron: 1mg

Course Dessert

Cuisine Eastern European, French

Keyword custard, mealy pie dough, pie

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