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!
I hope you love this quick and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Caramel Creme Brulee Pie
Ingredients
- 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
Instructions
- 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 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.)
Nutrition
Other Notes
originally seen here
I have made this pie several times great. The question is can I make it a couple of days in advance and Burlee it at the time of service? I need to make several for different parties.
Hi Anna! Yes, you can definitely bake and cool ahead of time and then simply apply the sugar and brulee with a kitchen torch before needing to serve.
Amazing!
Have you ever made this with a graham cracker crust?
Great Pie, unfortunately the two stores that I went to had no Dulce de Leche so I had to use caramel sauce. Also I made my own pie crust using GF chocolate chip cookies. Yes these were changes to the original but the brûlée component was fabulous and so good.
I will make again when I find Dulce de Leche, but to keep it GF will continue with the cookie crust. Thanks for such a great recipe
I was skeptical about how this woukd turn out. I made this recipe using 5″pie shells. I made my own caramel sauce, which was totally worth it. They were so delicious.
My daughter made this and it was heavenly. She added real vanilla bean which gave it a richer flavor. Definitely a keeper.
Can’t wait to try this recipe!! Has anyone ever tried it with graham cracker crust?
Is the cup of creme brulee something that can be purchased or do you have make that first?
You mean the cup of Dulce de Leche? You can buy it. Just about every regular grocery store in my area stocks it, usually in the baking aisle near the sweetened condensed milk.
Very easy to make and this is my new favorite. I’ve never commented on a site before, but this warrented one!
Has anyone tried this with a graham cracker crust?
Made this for a Friendsgiving dinner last night and everyone raved about it! Making it again for Christmas!
Gonna make this for Thanksgiving. One question. Is it in a reg 9 inch pie crust or a deep dish crust?
Regular 9-inch. You’re going to love it!
OMG! This was amazing! Going to make it again and again!
This was sinful…in the best possible way. LOL. Great recipe, thank you!
You can make your own! You need to boil a can of condensed milk. Google it. Yum
How long do you boil it? I cannot have dairy. Or eggs. Can I substitute canned condensed coconut milk, goat milk, and duck eggs?
I love creme brulee! I’m curious, what is your method for separating the egg yolks? Doing a little research
I just gently use the palm of my hand and fingers. Interesting question!
That is one good-looking pie! It looks deceptively light and airy and free of calories.
Might I also add- you are rocking it this year with your recipes! I want to make every one. I should institute a Very Culinary week at my house. That would also be a good time to institute your Brazillian Butt Workout. I think I’m understanding now how you can cook and eat so well and still stay tiny. :-)
Lol. Um…ya. This was definitely NOT free of calories ;-) Which is exactly why I do need the treadmill and butt work out.
This sounds so good!! Your pie looks amazing!
Wow yum, that looks absolutely delicious!
I hope you liked it – we certainly did! Happy Pie Day – yours is lovely.
Hi Tricia! We did! Thanks for stopping over :D
Oh my, this sounds delicious! I need another excuse to buy that kitchen torch:)
~Connie
I could live on pie and donuts…. I might not live long, but I’d enjoy myself!
This sounds soooo good! Definitely a recipe I’m going to make for the family!
I petition for this to become a national holiday. ASAP. I mean….how can we be expected to work when there are delicious pies to be eaten!?!
WOW! I jsut licked my computer screen
You had poker night when I served this to the family…you missed it! That’ll teach you to have other plans again! ;-)
Good choice!
Oh. Yum.
It was, Melissa. It so was. :D
I LOVE YOU AND THIS PIE!
That is all.
HEE. I know, right? I feel ya!