Creme Brûlée Pie
User Reviews
5
Creme Brûlée Pie
Description
This pie features a custard made from eggs, sugar, melted salted butter, heavy cream, buttermilk, vanilla, and flour to stabilize and enrich the filling. The butter pie crust is prepared by cutting cold unsalted butter into flour and salt until crumbly, then binding with buttermilk or a vinegar and water mixture before rolling out and lining a 9-inch pie plate. The custard is poured into this crust and sprinkled with sugar before baking.
Baked first for 30 minutes, then covered loosely with foil to prevent over-browning, the pie finishes baking until the custard is set with a golden top. The sugar sprinkled on top creates a subtle caramelization reminiscent of crème brûlée's signature topping. This pie can be chilled thoroughly before serving to set the custard firmly.
It pairs well with fresh whipped cream sweetened and flavored with vanilla.
The pie benefits from overnight refrigeration to ensure the custard sets properly, making it an excellent make-ahead dessert.
Ingredients
- 3 large egg
- 1 1/2 cups sugar
- 1/2 cup butter melted, salted
- 1/2 cup heavy cream
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract or vanilla bean paste or vanilla beans
- 4 Tablespoons flour (preferably cake flour)
- sugar (for sprinkling on top of the pie)
Butter Pie Crust:
- 1/2 cup butter unsalted
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 2 Tablespoons to 1/4 cup buttermilk or cold water/vinegar mixture
- 1/2 teaspoon vinegar (if not using buttermilk)
Fresh Whipped Cream:
- 1 cup heavy whipping cream
- 2 Tablespoons confectioners sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. In a large bowl, whip together eggs and white sugar for 2-3 minutes or until light and fluffy. Slowly add melted butter, a little at a time, to temper the eggs. Mix for 2 minutes longer.
- Stir in heavy cream, buttermilk, and vanilla extract. Fold in the flour.
Butter Pie Crust:
- In a bowl, add flour, salt, and cubes of cold butter. With a fork or pastry cutter, cut the butter into the flour until coarse crumbs form.
- Add 1 Tablespoon of buttermilk or cold water at a time, mixing after each Tablespoon, until the pie dough comes together.
- Roll out pie crust dough into a circle. Place in a 9-inch pie plate and flute the edges. Pour creme brûlée pie batter into pie pan. Sprinkle with some sugar all over the top.
- Place in the oven and bake for 30 minutes. After 30 minutes, place a large piece of foil loosely over the top of the pie to make sure it doesn’t become too brown. Continue to bake for 15-20 minutes or until pie is a light golden brown color on the top. The pie will still jiggle slightly but will set up in the refrigerator.
- Let cool for about 15 minutes and then place in the refrigerator to chill for at least 2-3 hours.
Fresh Whipped Cream:
- In a mixing bowl, whip heavy cream until soft peaks form. Stir in powdered sugar. Add more powdered sugar to taste. Serve with creme brûlée pie.
Notes
- Chill the pie in the refrigerator for several hours or overnight to allow the custard to fully set before serving.
- This pie can be prepared ahead of time and is best served well chilled.
User Reviews
Overall Rating
5
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