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Creme Brûlée Pie
5 from 12 votes

Creme Brûlée Pie

Creme Brûlée Pie combines a rich custard filling with a buttery pie crust, topped with caramelized sugar that mimics traditional crème brûlée. This dessert blends the creamy, vanilla-scented custard with a flaky crust, offering a sophisticated alternative to classic custard desserts suitable for sharing at dinners or special occasions.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 8
Course: Dessert
Cuisine: French

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

    Cup of Yum
  1. 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.
  2. Stir in heavy cream, buttermilk, and vanilla extract. Fold in the flour.
Butter Pie Crust:
  1. 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.
  2. Add 1 Tablespoon of buttermilk or cold water at a time, mixing after each Tablespoon, until the pie dough comes together.
  3. 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.
  4. 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.
  5. Let cool for about 15 minutes and then place in the refrigerator to chill for at least 2-3 hours.
Fresh Whipped Cream:
  1. 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.