Decadent Caramel Creme Brulee Pie : A Heavenly Dessert
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!
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!
Notes
To make this Caramel Creme Brulee Pie even more delicious, try adding a layer of melted dark chocolate to the pie crust for an extra rich flavor. You could also incorporate a pinch of sea salt into the caramel filling to enhance the sweetness and create a salted caramel version. For an added texture contrast, sprinkle crushed toffee or caramelized nuts on top before brûléeing the sugar. This will give your pie a delightful crunch and extra depth of flavor!