Pie

Crême Brûlée Pie: The Dreamiest Custard Pie Around

November 13, 2015

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.

Shop the Story

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

Join the Conversation

See what other Food52 readers are saying.

Comment
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.

1 Comment

amysarah November 13, 2015
I've actually done this before and it was delicious (what's not to like?) But I think I still prefer a naked creme brulee - it's so rich and complete unto itself that the crust felt like a distraction, like one too many accessories on a simple, perfect dress. (Not that I'd turn a slice down right now, mind you.)