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Crême Brûlée Pie: The Dreamiest Custard Pie Around

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A good custard pie is one of the most craved desserts in my book. And as a vanilla lover, there’s nothing better to me than a classic, rich crème brûlee. So why not combine the two?


A custard is baked until it's just set inside a buttery crust, then it's cooled completely. A layer of superfine sugar is added to the surface of the cooled pie, and then the fun part can commence. Grab a torch and brûlée that pretty pie, then crack the surface and dig in.

Crême Brûlée Pie

Makes one 9-inch pie


For the crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons very cold, unsalted butter
Ice water, as needed
All-purpose flour, as needed
Egg wash, as needed

For the filling:

1 1/3 cups heavy cream
1/2 vanilla bean, scraped
2/3 cup sugar, divided
6 egg yolks
Pinch salt
Superfine sugar, for finishing

See the full recipe (and save and print it) here.

Photo by Alpha Smoot

Tags: Creme Brulee, Pie, Thanksgiving, Baking