Craving something indulgent that combines the rich, creamy texture of crème brûlée with the comforting, luscious flavor of caramel? Look no further than this Caramel Creme Brulee Pie! This dessert is the perfect marriage of two favorite treats—creme brulee and pie—creating a showstopping dessert that’s guaranteed to impress. Whether it’s for a holiday celebration, dinner party, or just a special weekend treat, this pie will leave everyone asking for the recipe.
The caramel filling is velvety smooth and rich, while the brûléed sugar topping adds a delightful crunch. With a buttery, flaky pie crust holding everything together, this pie offers an irresistible combination of textures and flavors. The traditional caramel notes in the filling are elevated with a perfectly caramelized sugar topping, providing that signature “crack” you expect from a crème brûlée.
What’s even better is that this pie is surprisingly simple to make. It may look fancy, but the recipe requires only a few ingredients and basic techniques. You don’t need to worry about any complicated custard-making—this pie is straightforward and doesn’t involve any tricky steps. You can even make it ahead of time, giving you more flexibility when it comes time to serve. Let’s get started and dive into this decadent dessert!
Why You Will Love Making This Recipe
This Caramel Creme Brulee Pie is truly a showstopper, and here’s why you’ll love making it:
1. Perfect Combination of Textures: The creamy caramel filling pairs beautifully with the crisp, buttery pie crust. The brûléed sugar topping provides an exciting contrast, adding a satisfying crunch to every bite.
2. Easy to Make: Despite its luxurious look, this pie is easy to prepare. You don’t need any complicated steps like tempering eggs or making a custard. The filling comes together quickly and easily, making it a great option for both beginners and experienced bakers.
3. Make-Ahead Friendly: This pie can be made a day or two ahead, so it’s perfect for preparing in advance for dinner parties, holidays, or any special occasion. Just brûlée the sugar right before serving for the best texture and presentation.
4. Crowd-Pleasing Dessert: With its rich, sweet caramel flavor and elegant presentation, this pie is sure to impress your guests. It’s the kind of dessert that looks like it took a lot of effort, but it’s deceptively simple to make.
5. A Twist on the Classic Creme Brulee: If you love crème brûlée, this pie offers a fun twist on the traditional recipe. It combines the best elements of both caramel pie and crème brûlée, resulting in an unforgettable dessert experience.
Ingredients:
- 1 pie crust (store-bought or homemade)
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup light brown sugar (for brûléed topping)
Equipment Used
- Pie Pan: A standard 9-inch pie pan is ideal for this recipe to hold the crust and filling.
- Mixing Bowls: Use a medium bowl for combining the custard ingredients and another for whisking the egg yolks and sugar.
- Saucepan: A medium saucepan is needed for heating the cream and milk, as well as for cooking the custard.
- Whisk: A whisk is essential for mixing the egg yolks with sugar and combining the custard ingredients smoothly.
- Pie Crust (Store-bought or Homemade): You’ll need a pre-baked pie crust to hold the caramel custard filling.
- Measuring Cups and Spoons: Accurate measurements are important for this recipe, so ensure you have the right tools to measure the ingredients.
- Kitchen Torch (Optional): For brûléeing the sugar topping, a kitchen torch is ideal. If you don’t have one, you can use a broiler.
- Spatula or Spoon: To stir the caramel custard filling and smooth it into the pie crust.
- Refrigerator: A fridge is essential for chilling the pie until the filling sets perfectly.
- Sifter or Fine Mesh Strainer (Optional): To evenly distribute the brown sugar for brûléeing, a sifter helps ensure a smooth and even coating.
Directions & Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). If you’re using a store-bought pie crust, fit it into a 9-inch pie pan and bake according to package instructions for a golden, crisp crust. If you’re using a homemade crust, prepare it and bake as directed.
- Make the Caramel Filling: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Stir frequently until the mixture is warm but not boiling. In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
- Combine and Temper: Gradually pour the warm cream and milk mixture into the egg yolks while whisking constantly (this is called tempering). This helps prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly until it thickens slightly, about 5-7 minutes.
- Add Caramel Sauce: Remove the saucepan from the heat and whisk in the vanilla extract and caramel sauce. Stir until fully incorporated and smooth.
- Pour into Pie Crust: Pour the caramel custard filling into the pre-baked pie crust. Smooth the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 3 hours, or overnight, to allow the filling to set.
- Brûlée the Sugar Topping: Before serving, sprinkle an even layer of light brown sugar over the top of the pie. Using a kitchen torch, carefully brûlée the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can place the pie under a broiler for a few minutes, watching carefully to prevent burning.
- Serve and Enjoy: Slice and serve the pie cold, and enjoy the rich flavors of caramel and crème brûlée in every bite!
Nutritional Information
Serving size: 1 slice (based on 8 servings)
- Calories: 380
- Protein: 3g
- Carbohydrates: 45g
- Fiber: 1g
- Sugars: 32g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 145mg
- Sodium: 75mg
This Caramel Creme Brulee Pie is an indulgent treat, rich in calories, sugar, and fat, making it a perfect dessert for special occasions. The creamy caramel custard and brûléed sugar topping add to its richness. While not the lightest option, it’s definitely a dessert worth enjoying in moderation. To make it a bit lighter, you can use a reduced-fat pie crust or substitute half-and-half for the cream, though the texture and richness may vary.
Variations
- Chocolate Caramel Creme Brulee Pie: For a chocolate twist, add 1/2 cup of melted dark chocolate into the caramel custard mixture before setting it in the pie crust.
- Nutty Crust: Instead of a regular pie crust, use a crushed pecan or almond crust for added texture and a hint of nutty flavor.
- Salted Caramel Version: Add a pinch of sea salt to the caramel sauce or sprinkle over the brûléed sugar topping for a salted caramel variation.
- Coconut Caramel Creme Brulee Pie: Incorporate toasted coconut flakes into the filling or sprinkle on top for a tropical twist.
Frequently Asked Questions
Can I use a store-bought caramel sauce?
Yes, store-bought caramel sauce works perfectly for this recipe. Just ensure it’s a high-quality sauce for the best flavor.
How do I store leftovers?
Store the leftover pie in an airtight container in the refrigerator for up to 3 days. Be sure to brûlée the sugar topping just before serving to maintain its crispness.
Can I make this pie in advance?
Yes! This pie can be made a day ahead. Refrigerate it to allow the filling to set, and brûlée the sugar topping just before serving to get that perfect crispy top.
Can I freeze this pie?
Freezing the pie is not recommended as the brûléed sugar topping may not hold up well. However, you can freeze the unbrûléed pie (without the sugar topping) for up to 2 weeks and brûlée it once thawed.
Pro Tips By Emma
- Use a Kitchen Torch for Best Results: A kitchen torch gives the sugar topping that perfect crispy texture without overheating the custard. If you don’t have a torch, use the broiler, but keep a close eye to prevent burning.
- Perfect Caramel Flavor: For an even deeper caramel flavor, cook the caramel sauce a bit longer before mixing it with the custard, allowing it to develop a richer taste.
- Chill for Longer: For the best texture, refrigerate the pie overnight. The filling will set perfectly, ensuring every slice is smooth and creamy.
Serving Suggestions
This Caramel Creme Brulee Pie is perfect on its own, but you can serve it with:
- A dollop of freshly whipped cream for extra richness.
- Fresh berries like raspberries or strawberries for a fresh contrast to the creamy filling.
- A scoop of vanilla ice cream or a sprinkle of toasted nuts for added texture and flavor.
Decadent Caramel Creme Brulee Pie : A Heavenly Dessert
Equipment
- Pie Pan: A standard 9-inch pie pan is ideal for this recipe to hold the crust and filling.
- Mixing Bowls: Use a medium bowl for combining the custard ingredients and another for whisking the egg yolks and sugar.
- Saucepan: A medium saucepan is needed for heating the cream and milk, as well as for cooking the custard.
- Whisk: A whisk is essential for mixing the egg yolks with sugar and combining the custard ingredients smoothly.
- Pie Crust (Store-bought or Homemade): You’ll need a pre-baked pie crust to hold the caramel custard filling.
- Measuring Cups and Spoons: Accurate measurements are important for this recipe, so ensure you have the right tools to measure the ingredients.
- Kitchen Torch (Optional): For brûléeing the sugar topping, a kitchen torch is ideal. If you don’t have one, you can use a broiler.
- Spatula or Spoon: To stir the caramel custard filling and smooth it into the pie crust.
- Refrigerator: A fridge is essential for chilling the pie until the filling sets perfectly.
- Sifter or Fine Mesh Strainer (Optional): To evenly distribute the brown sugar for brûléeing, a sifter helps ensure a smooth and even coating.
Ingredients
- 1 pie crust store-bought or homemade
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce store-bought or homemade
- 1/4 cup light brown sugar for brûléed topping
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). If you're using a store-bought pie crust, fit it into a 9-inch pie pan and bake according to package instructions for a golden, crisp crust. If you're using a homemade crust, prepare it and bake as directed.
- Make the Caramel Filling: In a medium saucepan, combine the heavy cream and whole milk over medium heat. Stir frequently until the mixture is warm but not boiling. In a separate bowl, whisk together the egg yolks and granulated sugar until smooth and slightly pale.
- Combine and Temper: Gradually pour the warm cream and milk mixture into the egg yolks while whisking constantly (this is called tempering). This helps prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly until it thickens slightly, about 5-7 minutes.
- Add Caramel Sauce: Remove the saucepan from the heat and whisk in the vanilla extract and caramel sauce. Stir until fully incorporated and smooth.
- Pour into Pie Crust: Pour the caramel custard filling into the pre-baked pie crust. Smooth the top with a spatula.
- Chill the Pie: Refrigerate the pie for at least 3 hours, or overnight, to allow the filling to set.
- Brûlée the Sugar Topping: Before serving, sprinkle an even layer of light brown sugar over the top of the pie. Using a kitchen torch, carefully brûlée the sugar until it forms a golden, crispy crust. If you don't have a torch, you can place the pie under a broiler for a few minutes, watching carefully to prevent burning.
- Serve and Enjoy: Slice and serve the pie cold, and enjoy the rich flavors of caramel and crème brûlée in every bite!