Can I make crème brûlée pie without a kitchen torch?

Yes, but results vary. Use your oven’s broiler, watch carefully, and rotate the pie for even browning. Sugar may not caramelize as cleanly as with a torch.

Can I use half-and-half instead of cream?

No. Heavy cream is essential for the custard to set correctly. Lighter dairy will produce a watery, unstable filling.

How long does crème brûlée pie last in the fridge?

Up to 3 days if covered. Wait to torch the sugar until just before serving for best texture.

Can I use whole eggs instead of yolks?

Yes, use 4 whole eggs in place of 6 yolks for a slightly firmer and less rich filling.

Is crème brûlée pie gluten-free?

It can be—use a gluten-free crust and double-check all ingredients for hidden gluten.

Crème Brûlée Pie for Holidays and Easy Entertaining

Crème Brûlée Pie

Print Recipe

A rich and silky custard pie topped with a crackly caramelized sugar crust, combining the elegance of crème brûlée with the comfort of a buttery pie crust. Perfect for holidays or any occasion that calls for an impressive dessert.

Author: Benchi
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes
Yield: 1 pie (8 servings)
Category: Dessert
Method: Baked
Cuisine: French-American
Diet: Vegetarian

Ingredients

1 regular or gluten-free pie crust
2 cups heavy cream
1/2 cup granulated sugar, plus 2 tbsp for topping
1/2 tsp salt
2 vanilla beans, insides scraped out (or 2 tsp vanilla extract)
6 egg yolks

Instructions

Prepare the pie crust (homemade or store-bought), roll it out, transfer to a 9-inch pie pan, crimp the edges, and chill for 30 minutes.
Preheat the oven to 400°F (204°C). Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes (20 minutes for gluten-free), remove weights, and bake for an additional 5 minutes (8 minutes for gluten-free) until golden. Let cool completely.
Reduce the oven temperature to 300°F (149°C).
In a medium saucepan over medium heat, combine heavy cream, 1/2 cup sugar, salt, and vanilla. Heat until just steaming, then remove from heat.
In a bowl, whisk egg yolks. Slowly whisk in the hot cream mixture a little at a time to temper the eggs, whisking constantly to avoid scrambling.
Pour the custard into the cooled crust. Use a torch to pop surface bubbles.
Bake the pie at 300°F for 45 minutes or until edges are set and center slightly jiggles. Cool at room temperature for 1 hour, then chill in the fridge for at least 4 hours or overnight.
Before serving, sprinkle 2 tbsp granulated sugar evenly over the top and use a kitchen torch to caramelize until golden and crisp. Let set briefly before slicing and serving.

Notes

Use a fine mesh strainer when pouring the custard for an ultra-smooth texture.
If using vanilla extract instead of beans, add it after removing cream from heat.
Brulee the top just before serving to avoid a soggy crust.
Store the unbruleed pie in the refrigerator for up to 3 days.
Do not freeze; the custard texture may become grainy.

Find it online: https://www.cookwithbenchi.com/creme-brulee-pie/