This Caramel Creme Brulee Pie is a fun take on classic Creme Brulee with a pie crust and an added layer of caramel. It’s so easy and absolutely sublime!
I made this Caramel Creme Brulee Pie last year in celebration of National Pie Day – so, in other words, a holy day. Around my house, anyway. It’s where we pause, take a deep breath, saunter instead of run, and worship all that is crust. And filling. HA.
I seriously couldn’t think of a better way to pay homage, it’s so good!
Please purists, do not send me hate mail. I know how to make real creme brulee. And I know this isn’t it. I get it. BUT IT’S OK! This pie is a super awesome twist on the classic. Like my Slow Cooker Creme Brulee (which you should also make!)
All are wonderful.
And the caramel layer in this pie puts it over the top!
Dulche de Leche can usually be found in the baking aisle next to the sweetened condensed milk, or sometimes where the Hispanic goods are stocked. It’s amazing.
Other pie recipes we absolutely love!
Caramel Creme Brulee Pie
- 1 9-inch pie crust (baked and cooled)
- 1 cup Dulce de Leche
- 3 tablespoons cornstarch
- 1 2/3 cups heavy cream
- 14 ounce sweetened condensed milk
- 3 egg yolks
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla
- 1/3 cup granulated sugar
- Spread the Dulce de Leche in the bottom of the pie crust. Set aside.
- In a heavy bottom saucepan, mix the cornstarch and heavy cream, until the cornstarch is completely dissolved.
- Whisk in the sweetened condensed milk and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture becomes bubbly and thickens.
- Remove from heat; add in the butter and vanilla and stir until butter is melted.
- Pour custard into the prepared pie crust.
- Chill pie in the refrigerator for 6 hours (or overnight.)
- Just before serving, carefully cover the crust with a pie protector or foil; sprinkle the granulated sugar evenly over the top and brown using a kitchen torch or under a broiler.
- Slice and serve!
- (Alternatively, you can cut into slices and then sprinkle with sugar and brulee the individual pieces.)
originally seen here