Creme Brulee Pie Recipe

So you want to feel fancy but still keep it super chill? This Creme Brulee Pie is basically the love child of crème brûlée and a buttery pie crust—aka the dessert you didn’t know you needed. Imagine silky custard filling with a caramelized sugar top you can crack with a spoon (very Instagrammable). Bonus: you don’t need to own one of those scary mini blowtorches to pull this off—your oven broiler is enough.

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Why This Recipe is Awesome

It’s ridiculously smooth, creamy, and dreamy—like eating custard clouds.
The caramelized sugar topping makes you feel like a pro chef, even if you just googled “how to separate eggs.”
No fancy equipment needed. Just your oven, a whisk, and the willpower not to eat the custard before it sets.
It looks bougie enough for dinner parties but is easy enough for a Tuesday night treat.

Basically, this recipe is foolproof. And trust me, if I can make this without setting off the smoke alarm, you can too.

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Ingredients You’ll Need for Creme Brulee Pie

1 pre-made pie crust (or make your own, if you’re feeling extra)
1 cup heavy cream (don’t sub with milk unless you like sadness)
1 cup whole milk
5 large egg yolks (yep, just the yolks—save the whites for omelets)
½ cup granulated sugar (plus 3 tbsp for the brûlée topping)
1 tsp vanilla extract (or vanilla bean if you’re feeling fancy-schmancy)
Pinch of salt (don’t skip it—it makes everything taste better)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Rookie mistake is forgetting this step—don’t be that person.
Blind bake your crust for about 10 minutes until lightly golden. This keeps it from getting soggy when you pour in the custard.
In a saucepan, heat cream and milk over medium heat until it’s warm but not boiling (we’re making custard, not scrambled eggs).
In a bowl, whisk egg yolks, sugar, vanilla, and salt until smooth.
Temper the eggs by slowly pouring in the warm milk mixture while whisking constantly. This keeps the eggs from turning into breakfast food.
Pour custard mixture into the crust and carefully transfer to the oven.
Bake for 30–35 minutes, until the center is just set but still a little jiggly. (Jiggly = good. Soupy = bad.)
Cool completely, then chill in the fridge for at least 2 hours. This part is torture, but worth it.
Sprinkle sugar evenly on top and either broil for a few minutes or use a kitchen torch to caramelize. Watch it carefully—burnt sugar is not the vibe.
Crack the sugar top with a spoon like you’re in a fancy Paris café and dig in.

Common Mistakes to Avoid

Skipping the chill time. If you rush it, you’ll have custard soup. Don’t be that guy.
Overbaking. If it’s firm all the way through, you’ve basically made flan. Not bad, just… not creme brulee pie.
Dumping hot milk on eggs too fast. Congratulations, you just made scrambled eggs in your pie filling.

Alternatives & Substitutions

Crust: Graham cracker crust? Totally fine. Chocolate cookie crust? Bold move.
Dairy: Lactose-free milk and cream work if that’s your thing. (I’ve tried oat milk—let’s just say never again.)
Sugar topping: Brown sugar gives a deeper caramel flavor if you want to feel like a rebel.

FAQS about Creme Brulee Pie

Can I make this ahead of time?

Yep! Make the custard pie a day in advance and brûlée right before serving so the sugar stays crunchy.

Do I really need to blind bake the crust?

Yes, unless you like soggy bottoms (Paul Hollywood would be disappointed).

Can I skip the sugar topping?

Technically, yes—but then it’s just custard pie, which is fine, but you’re missing the drama of cracking that sugar top.

What if I don’t have a kitchen torch?

Use your oven broiler! Just watch it like a hawk. Sugar burns faster than popcorn in the microwave.

Can I make it gluten-free?

Absolutely—just grab a gluten-free crust or make one with almond flour.

How long does it last?

3 days max in the fridge (but good luck not eating it all in one night).

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Final Thoughts about Creme Brulee Pie

And there you have it—the easiest way to feel like a Michelin-star pastry chef without leaving your kitchen. This creme brulee pie is creamy, dreamy, and just the right amount of extra.

So go on—make this pie, grab a spoon, and do the iconic sugar crack while pretending you’re on a fancy cooking show. You earned this dessert moment. 👏