Pin it
I'm excited to let you in on my top dessert combo! This Crème Brûlée Pie mixes the best parts of classic French custard and a flaky, buttery homemade crust. After loads of practice, I've finally nailed that rich vanilla center and the epic crack of the sugar topping. My friends pretty much expect this as my go-to sweet whenever we have people over.
Why You'll Love This
This pie totally wins people over. I can't get enough of that mix between fancy vibes and classic home baking feels. Cracking that layer of caramelized sugar to hit the smooth custard underneath—nothing like it! Everyone tells me they're surprised at just how straightforward it is to pull off such a fancy-looking treat. It's just the thing for when you want to wow folks but don't want to spend ages in the kitchen.
What to Grab at the Store
- Salt: Just a tiny bit brings all the flavors together.
- Granulated Sugar: We'll need this for both the custard and that shiny top layer.
- Vanilla Bean Paste: Makes the custard super aromatic—my secret has always been this.
- Egg Yolks: These make everything extra dreamy and smooth.
- Heavy Cream: Go for the richest kind you can get for best results.
- Pie Dough: I use a mealy dough because it always bakes up crisp, never soggy.
Perfecting That Crust
- The Blind Bake
- Fill your cold crust to the top with pie weights or dried beans and cover with foil that hangs slightly over the dish. This weight is a game changer—it helps keep the crust even. Set a timer for 20 minutes once it goes into the middle of your oven. When the edges turn light golden, pull it out. Take off the foil and beans carefully. Let it chill on a wire rack for another 20 minutes while you turn the oven down to 350°F. Your crust should be set and dry but don’t bake it until it’s totally browned.
- The Crucial Chill
- Stash the shaped crust in the fridge for 15 to 20 minutes. This really helps keep it from shrinking up in the oven. While it chills, crank your oven to 425°F. I like using an oven thermometer for accuracy. Use foil big enough to cover the crust and then bring that out once you're ready to bake.
- Start Cool
- Keep things chilly while working with pie dough. Grab your favorite pie plate—mine's 9 inches. Roll out the dough gently until it’s an 11-inch round, about 1/8-inch thick. Gently move the dough onto your rolling pin and lay it into the pan. Tuck it into the corners instead of stretching, or it’ll shrink. Flute the edges however you want—I go for a wavy look. Dock all over with a fork to keep air bubbles away while it bakes.
Showstopping Finale
As soon as the pie’s spent a night resting in the fridge, sprinkle sugar all over the surface—don’t go too thick. Grab your torch and get that sugar bubbling and golden right before serving. It’ll set up crispy in a minute! If you don’t have a torch, use your broiler, but stay close so you don’t scorch the pie edges.
Dishing Up
Get ready for that awesome snap as you break into the top! I love to pair each slice with juicy berries or whipped cream on the side. If I feel like going big, I’ll drizzle on some caramel sauce too. Watching everyone’s face light up with that first bite? Totally makes all the work worth it.
Storing Tips
This treat will be just fine in the fridge for a few days, but the crust on top does start to soften a little. If you’re prepping ahead, freeze it (just skip the sugar topping until later and wrap it tight). When it’s time to serve, thaw and torch the top for that perfect crispy shell.
Pro Tips
Don’t rush mixing the custard—you want it super smooth and lump-free. Double check your crust’s nice and baked before pouring in that filling—no one wants a soggy bottom! Go with superfine sugar on top so you get a clean caramel layer. Using the broiler to caramelize? Keep the pie away from the heating element—think caramel, not charcoal!
Pin it
Frequently Asked Questions
- → What if I don't have a kitchen torch?
- You can use the broiler in your oven instead. Wrap the edges of the pie in foil, place it about 6 inches from the flame, and monitor until the sugar bubbles. Remove quickly to avoid over-caramelizing.
- → How long in advance can I prepare it?
- The crust can be baked and frozen for up to 2 months. Once filled, keep the pie in the fridge for up to 2 days, but know the sugar crunch fades as it sits.
- → Why add warm cream so slowly?
- Pouring the cream in very slowly while stirring keeps the eggs from turning clumpy. Patience creates the smoothest texture.
- → How do I tell it's baked just right?
- Look for a center that's still just a tiny bit wobbly at 30-35 minutes. It sets more as it cools and chills overnight.
- → Can sugared toppings be prepped early?
- Totally, you can make sugared berries or herbs 2-3 days ahead. Once dry, keep them in a sealed container with silica packets to keep fresh.