Indulge in the luscious elegance of Crème Brûlée Pie, a decadent twist on the classic French dessert. This dessert features a buttery graham cracker crust filled with a silky vanilla custard, topped with a crisp caramelized sugar layer that adds a delightful crunch. Perfect for dinner parties or special occasions, this pie is sure to impress with its luxurious flavor and stunning presentation.
Ingredients
- 1 1/2 cups (180 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115 g) unsalted butter, melted
- For the Crème Brûlée Filling
- 2 cups (480 ml) heavy cream
- 1 vanilla pod (split open and seeds scraped) or 1 tablespoon of vanilla essence
- 1/2 cup (100 g) granulated sugar
- 6 large egg yolks
- For Caramelizing
- 1/4 cup (50 g) light brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Shape the Crust: Firmly press the mixture into a 9-inch pie dish, ensuring it covers both the bottom and sides evenly. Use the back of a spoon or a flat glass to pack it down tightly.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes. Once done, take it out and allow it to cool completely before proceeding.
- Heat Cream: In a saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat until just steaming. Do not let it boil. Remove from heat and let the vanilla steep if using a bean.
- Blend the Egg Yolks and Sugar: In a mixing bowl, combine the egg yolks and sugar, whisking until the mixture turns light and creamy.
- Temper the Eggs: Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid cooking the eggs.
- Fill the Crust: Strain the custard mixture through a fine mesh sieve and pour it into the cooled pie crust.
- Bake in Water Bath: Place the pie dish in a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the pie dish.
- Bake: Bake at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center jiggles slightly.
- Cool and Chill: Remove from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Sugar Topping: Evenly distribute a layer of light brown sugar over the chilled custard.
- Torch the Sugar: Using a kitchen torch, caramelize the sugar until it forms a golden, crisp layer. Let it cool for a minute to set.
Conclusion
This Crème Brûlée Pie combines the rich, velvety texture of traditional custard with the cozy charm of a pie. Featuring a smooth, indulgent filling, a crisp caramelized top, and a flaky, buttery crust, this dessert is sure to leave a lasting impression. Perfect for ending any meal, it’s guaranteed to be the highlight of your gathering.
Decadent Crème Brûlée Pie
A richand creamy crème brûlée filling nestled in a graham cracker crust, topped witha caramelized sugar layer for the perfect blend of crunch and custard.
- 1 1/2 cups 180 g graham cracker crumbs
- 1/4 cup 50 g granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup 115 g unsalted butter, melted
- For the Crème Brûlée Filling
- 2 cups 480 ml heavy cream
- 1 vanilla pod (split open and seeds scraped or 1 tablespoon of vanilla essence)
- 1/2 cup 100 g granulated sugar
- 6 large egg yolks
- For Caramelizing
- 1/4 cup 50 g light brown sugar
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Shape the Crust: Firmly press the mixture into a 9-inch pie dish, ensuring it covers both the bottom and sides evenly. Use the back of a spoon or a flat glass to pack it down tightly.
- Bake the Crust: Place the crust in the oven and bake for 8-10 minutes. Once done, take it out and allow it to cool completely before proceeding.
- Heat Cream: In a saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat until just steaming. Do not let it boil. Remove from heat and let the vanilla steep if using a bean.
- Blend the Egg Yolks and Sugar: In a mixing bowl, combine the egg yolks and sugar, whisking until the mixture turns light and creamy.
- Temper the Eggs: Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid cooking the eggs.
- Fill the Crust: Strain the custard mixture through a fine mesh sieve and pour it into the cooled pie crust.
- Bake in Water Bath: Place the pie dish in a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the pie dish.
- Bake: Bake at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center jiggles slightly.
- Cool and Chill: Remove from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Make the Sugar Topping: Evenly distribute a layer of light brown sugar over the chilled custard.
- Torch the Sugar: Using a kitchen torch, caramelize the sugar until it forms a golden, crisp layer. Let it cool for a minute to set.