Creme Brulee Pie

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  1. 1 (9 in) deep dish frozen pie crust
  2. egg wash, as needed
  3. 1 1/3 c heavy cream
  4. 1/2 vanilla bean, scraped
  5. 2/3 c sugar, divided
  6. 6 egg yolks
  7. pinch of salt
  8. demerara sugar, for finishing


  1. Preheat the oven to 425°F.
  2. Bake until just beginning to brown at the edges, 8 to 10 minutes.
  3. Brush the base of the dough with egg wash, and return to the oven for 3 to 4 minutes more.
  4. Reduce oven temperature to 350° F.
  5. Cool the crust completely.
  6. While the crust cools, in a small saucepan, bring the cream, vanilla bean, and 1/3 cup of the sugar to a simmer over medium heat. Let cool to room temperature, and discard the scraped vanilla bean.
  7. In a medium bowl, whisk the remaining 1/3 cup sugar, the yolks, and the salt together to combine.
  8. Pour the cream into the yolks in a steady stream, whisking constantly to combine.
  9. Strain the custard into the cooled crust.
  10. Bake until the custard is set around the edges, but still noticeably jiggly in the center, 25 to 30 minutes.
  11. Cool to room temperature.
  12. When thepie is cool, sprinkle demerara sugar in an even layer over the pie.
  13. Brûlée the sugar with a torch until evenly melted and caramelized.
  14. Let sit at least 5 minutes before serving.
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Course: Dessert
Type of Food: Pie,Vegetarian
Ethnicity/Origin: French
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Pi Day

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