Name: Crème Brûlée Pie
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 5 min
Cuisine: French-American
Ingredients: 1 pre-baked 9-inch pie crust (homemade or store-bought); 1 cup heavy cream; 1 cup whole milk; 5 large egg yolks; 1/2 cup granulated sugar; 1 1/2 teaspoons vanilla extract; Pinch of salt; 2–3 tablespoons brown or raw sugar (for topping)

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Crème brûlée pie combines everything I love about the classic custard dessert with the flaky, buttery crust of a homemade pie. It’s smooth, rich, and topped with a crackly caramelized sugar layer that’s simply irresistible.

Why You’ll Love This Recipe

I love this pie because it brings elegance and comfort together in one dish. It’s perfect for special occasions, yet easy enough to make anytime. The creamy custard filling pairs beautifully with the crisp sugar top and flaky crust—it’s a guaranteed showstopper. Crème Brûlée Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust (homemade or store-bought, pre-baked)
Heavy cream
Whole milk
Egg yolks
Granulated sugar
Vanilla extract
Salt
Brown or raw sugar (for brûlée topping)

Directions

I preheat the oven to 325°F (160°C).
I blind-bake the pie crust until golden and let it cool completely.
In a saucepan, I warm the cream and milk over low heat until just hot, then remove it from the stove.
In a bowl, I whisk the egg yolks, sugar, salt, and vanilla until smooth.
I slowly add the warm cream mixture into the yolks, whisking constantly to avoid curdling.
I strain the custard through a sieve, then pour it into the cooled crust.
I bake the pie for 35–45 minutes, or until the custard is set but still slightly wobbly in the center.
I cool it at room temperature, then refrigerate for at least 2 hours.
Just before serving, I sprinkle brown or raw sugar evenly on top and caramelize it using a kitchen torch until it forms a crisp shell.

Servings and timing

Serves: 8
Prep time: 20 minutes
Cook time: 45 minutes
Chill time: 2 hours
Total time: About 3 hours 5 minutes

Variations

I sometimes infuse the cream with a vanilla bean or a cinnamon stick for added depth.
For a citrus twist, I add a little orange or lemon zest to the custard.
I’ve also tried it with a chocolate crust for something richer—it works beautifully.

storage/reheating

I keep the pie refrigerated without the brûlée topping for up to 3 days. I always brûlée the sugar layer just before serving so it stays crisp. I don’t reheat this pie—it’s best served chilled or at room temperature. Crème Brûlée Pie

FAQs

Can I use store-bought pie crust?

Yes, I often do when I want to save time. I just make sure to blind-bake it first so it doesn’t get soggy.

Do I need a torch to make the sugar topping?

A torch works best, but I’ve used the broiler in my oven as a backup. I just keep a close eye to avoid burning.

How do I know when the custard is done baking?

I check for a gentle wobble in the center—it should jiggle slightly but not slosh. It firms up more as it chills.

Can I make this pie ahead of time?

Yes, I usually make the custard pie the day before, then add the brûlée topping right before serving.

What’s the difference between this and traditional crème brûlée?

This version has the same creamy custard, but it’s poured into a crust instead of ramekins, giving it a pie-like texture and presentation.

Conclusion

Crème brûlée pie is a dreamy, elegant dessert that never fails to impress. I love how it blends the creamy, vanilla-rich custard with the satisfying crunch of caramelized sugar and a flaky crust—it’s a dessert I come back to again and again.