Name: Crème Brûlée Pie Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour; 1/2 teaspoon salt; 8 tablespoon very cold, unsalted butter; Ice water, as needed; All-purpose flour, as needed; Egg wash, as needed; 1 1/3 cup heavy cream; 1/2 vanilla bean, scraped; 2/3 cup sugar, divided; 6 egg yolks; Pinch salt; Superfine sugar, for finishing

Jump to Recipe·5.2 from 24 reviews

This Crème Brûlée Pie combines everything you adore about classic French crème brûlée with all the nostalgic comfort of a homemade custard pie. With its crisp, buttery crust and a silky vanilla-speckled custard filling, each bite delivers a satisfying crunch from the caramelized sugar topping followed by a melt-in-your-mouth richness. If you love impressive yet approachable desserts, this pie is one you’ll want to bake and share at every special occasion—or just to treat yourself on a quiet afternoon!

Ingredients You’ll Need

The beauty of Crème Brûlée Pie is that each ingredient is simple and purposeful. From high-quality dairy to a fragrant vanilla bean, every element adds something special to the texture, flavor, or golden color of the finished dessert. Don’t skimp on the details—using fresh, quality ingredients will take your pie from good to absolutely unforgettable.

All-purpose flour: Forms the sturdy but tender base for the crust—be sure to measure it correctly for best results.
Salt: Just a touch brings all the flavors into perfect harmony, especially the butter.
Very cold, unsalted butter: Ensures the flaky, melt-in-your-mouth texture pie dreams are made of.
Ice water: Keeps the crust crisp and helps it come together without overworking the flour.
All-purpose flour (for rolling): Prevents sticking as you roll out your dough, making handling a breeze.
Egg wash: Seals the crust and gives it a gorgeous, golden finish.
Heavy cream: The secret to an ultra-rich, lusciously creamy custard filling.
Vanilla bean (half, scraped): Infuses the custard with those classic aromatic flecks of real vanilla—if you substitute extract, use only the highest quality.
Sugar (divided): Both the filling and caramelized topping depend on the right amount for balanced sweetness and crunch.
Egg yolks: Make the custard sumptuously smooth while providing that golden hue.
Pinch of salt: Keeps the sweetness in check and deepens the vanilla and cream flavors.
Superfine sugar (for finishing): Melts quickly for a glassy, shatteringly crisp brûlée top.

How to Make Crème Brûlée Pie

Step 1: Preheat Your Oven and Prepare the Pie Plate

Start by heating your oven to 425°F and setting out a 9-inch pie plate. Preheating is key for a flaky, well-cooked crust that stays crisp and golden without getting soggy from the custard later on.

Step 2: Make the Crust Dough

In a food processor, pulse together the all-purpose flour and salt to combine. Add in cubes of very cold, unsalted butter and pulse just until the butter is the size of peas. This step is what gives your pie crust its legendary flakiness, so don’t over-process!

Step 3: Bring Dough Together and Chill

Transfer the mixture to a bowl and add ice water one tablespoon at a time just until the dough comes together. Gather it up, wrap it in plastic, and let it chill in the fridge for at least 30 minutes—this rest time is what prevents shrinking and tough crust.

Step 4: Roll and Shape the Dough

On a lightly floured surface, roll the chilled dough to about 1/4 to 1/8 inch thick. Press it gently into your pie plate, making sure it’s nestled into the corners and up the sides. Chill the lined pie plate in the freezer for 15-20 minutes to help the crust hold its shape during baking.

Step 5: Blind Bake the Crust

Prick the frozen pie dough all over with a fork (this keeps bubbles at bay). Lay a square of parchment over the crust and fill with pie weights. Bake for 8-10 minutes until just starting to brown at the edges. Remove weights, brush with egg wash, and bake a few minutes more until fully set. Lower the oven temperature to 350°F and let the crust cool completely before filling.

Step 6: Prepare the Custard

In a small saucepan, gently heat the heavy cream, vanilla bean, and 1/3 cup of sugar just until simmering. Let this luscious mixture cool to room temperature so it doesn’t scramble the eggs. The vanilla bean seeds will perfume your kitchen!

Step 7: Mix Yolks and Combine with Cream

In a separate bowl, whisk the remaining sugar, egg yolks, and a pinch of salt together until smooth. Slowly pour the cooled cream mixture into the yolks, whisking constantly. Strain this custard into the pie crust for that signature Crème Brûlée Pie silkiness.

Step 8: Bake the Custard Pie

Bake for 25 to 30 minutes, until the custard is just set around the edges but still wonderfully jiggly in the center. Cooling to room temperature is crucial—this is when the magic of creamy texture sets in.

Step 9: Brûlée the Sugar Topping

Once the pie is completely cool, sprinkle an even layer of superfine sugar across the surface. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a thin, glassy topping. Let it stand at least 5 minutes before slicing—if you can wait that long!

How to Serve Crème Brûlée Pie

Garnishes

The spark of a perfectly brûléed sugar crust is already spectacular, but a few thoughtful garnishes can take your Crème Brûlée Pie to the next level. Top each slice with a cloud of whipped cream, a scattering of fresh berries, or a mint leaf for color. Even a sprinkle of powdered sugar or a curl of chocolate will bring a playful contrast against that crisp topping.

Side Dishes

Serve Crème Brûlée Pie with something light and fruity to balance out the richness. Fresh berries, a citrus salad, or a spoonful of berry compote works beautifully. For drinks, think classic: a glass of Champagne, Moscato, or even strong coffee lets the flavors of the pie shine.

Creative Ways to Present

This pie is a showstopper all on its own, but you can make it extra special for guests. Try slicing it at the table and torching each piece individually for that dramatic sugar-crack moment. Mini tartlets or individual ramekins are another playful, personal twist on the standard pie form—perfect for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Leftover Crème Brûlée Pie should be covered and stored in the refrigerator. The crust will remain pleasantly crisp for about a day, though the sugar topping may lose some of its crackle over time. For best texture, try to enjoy within 2-3 days.

Freezing

If you’d like to freeze your Crème Brûlée Pie, do so before adding the brûléed sugar topping. Wrap the fully cooled, baked pie tightly in plastic wrap and foil, then freeze for up to a month. Thaw overnight in the refrigerator, and torch the sugar topping just before serving to restore that signature crackle.

Reheating

You won’t need to reheat the pie itself—Crème Brûlée Pie is best served chilled or at room temperature. If you want to revive a softened sugar crust, sprinkle on a thin layer of superfine sugar and lightly re-brûlée with a torch for a few seconds before serving.

FAQs

Can I use store-bought crust for Crème Brûlée Pie?

Absolutely! While homemade crust adds an extra level of TLC, a good-quality store-bought pie crust will save time and still give you delicious results.

What if I don’t have a kitchen torch?

If you don’t own a torch, you can caramelize the sugar topping under your oven’s broiler. Watch closely and rotate the pie often so the sugar melts evenly and doesn’t burn.

Can I use vanilla extract instead of a vanilla bean?

Yes, substitute with about 1 to 1 1/2 teaspoons of high-quality pure vanilla extract. Add it to the cream after removing from heat to preserve its flavor.

Why does my custard look overbaked?

Custard should be set at the edges but still softly jiggly in the center when you take it out of the oven. Overbaking causes a rubbery texture, so keep an eye on it and remember it will finish setting as it cools.

How do I get a thin, crisp sugar crust?

Use superfine sugar for the topping and apply it in a thin, even layer. Caramelize with swift, smooth torch movements to avoid melting the custard underneath.

Final Thoughts

If you’re ready to dazzle friends and family, or simply spoil yourself, Crème Brûlée Pie is the perfect make-ahead dessert that always delights. Don’t be surprised when you’re asked for the recipe—this pie is truly a new classic you’ll want to revisit again and again!