Caramel Creme Brulee Pie

Prep 10 minutes
Servings 8

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!

slice of Caramel Creme Brulee Pie

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!

slice of Caramel Creme Brulee Pie with bite

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 Bruleeย (which you should also make!)

Slow Cooker Creme Brรปlรฉe

All are wonderful.

And the caramel layer in this pie puts it over the top!

pin for caramel creme brulee pie

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 โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย Facebook,ย ย Instagram,ย ย Pinterest, andย YouTube!

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Caramel Creme Brulee Pie

Prep: 10 minutes
Chill: 12 hours
Total: 12 hours 10 minutes
Servings: 8
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!

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

Calories: 552kcal | Carbohydrates: 52g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 169mg | Sodium: 188mg | Potassium: 253mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1090IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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45 Comments

  1. Hunter H. says:

    This looks amazing. I have everything but the pie crust on hand, could I make it and bake it in a glass pan and simply scoop it into serving bowls?

  2. Kara says:

    5 stars
    This was INCREDIBLE.

  3. Les says:

    Does it have to chill overnight or can it be for 6 hours?

    1. Amy@BellyFull says:

      Overnight, as per the directions.

  4. Anna says:

    5 stars
    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.

    1. Amy @Belly Full says:

      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.

    2. Susan says:

      I could not find heavy cream at store, can I substitute half & half?

      1. Amy@BellyFull says:

        Hi Susan! This pie needs the full fat from heavy cream for it to turn out properly, sorry!

  5. Lena says:

    5 stars
    Amazing!

  6. JoZ says:

    5 stars
    Have you ever made this with a graham cracker crust?

  7. PJP says:

    5 stars
    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 brรปlรฉe 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

  8. Deb says:

    5 stars
    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.

  9. Diane says:

    5 stars
    My daughter made this and it was heavenly. She added real vanilla bean which gave it a richer flavor. Definitely a keeper.

    1. JoZ says:

      Canโ€™t wait to try this recipe!! Has anyone ever tried it with graham cracker crust?

  10. Cookinagain says:

    Is the cup of creme brulee something that can be purchased or do you have make that first?

    1. Amy @Belly Full says:

      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.

      1. Charisse Hebert says:

        5 stars
        Very easy to make and this is my new favorite. I’ve never commented on a site before, but this warrented one!

      2. Pam says:

        5 stars
        Just a fyi- Walmart has the Carmel. It is in the International aisle.

  11. Tammy says:

    Has anyone tried this with a graham cracker crust?

  12. Shelly says:

    5 stars
    Made this for a Friendsgiving dinner last night and everyone raved about it! Making it again for Christmas!

  13. Bobby Jordan says:

    5 stars
    Gonna make this for Thanksgiving. One question. Is it in a reg 9 inch pie crust or a deep dish crust?

    1. Amy @Belly Full says:

      Regular 9-inch. You’re going to love it!

  14. Susie says:

    5 stars
    OMG! This was amazing! Going to make it again and again!

  15. Dennis says:

    5 stars
    This was sinful…in the best possible way. LOL. Great recipe, thank you!

    1. Drew says:

      You can make your own! You need to boil a can of condensed milk. Google it. Yum

      1. Lottie says:

        How long do you boil it? I cannot have dairy. Or eggs. Can I substitute canned condensed coconut milk, goat milk, and duck eggs?

    2. Austin says:

      I only have deep dish pie crusts, will that work?

  16. Keegan says:

    I love creme brulee! Iโ€™m curious, what is your method for separating the egg yolks? Doing a little research

    1. Amy says:

      I just gently use the palm of my hand and fingers. Interesting question!

  17. Kim says:

    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. :-)

    1. Amy says:

      Lol. Um…ya. This was definitely NOT free of calories ;-) Which is exactly why I do need the treadmill and butt work out.

  18. Lokness @ The Missing Lokness says:

    This sounds so good!! Your pie looks amazing!

  19. Rosie @ Blueberry Kitchen says:

    Wow yum, that looks absolutely delicious!

  20. Tricia @ Saving room for dessert says:

    I hope you liked it – we certainly did! Happy Pie Day – yours is lovely.

    1. Amy says:

      Hi Tricia! We did! Thanks for stopping over :D

  21. Smitten Foodie says:

    Oh my, this sounds delicious! I need another excuse to buy that kitchen torch:)

    ~Connie

  22. Dani H says:

    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!

  23. Joanne says:

    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!?!

  24. Jay says:

    WOW! I jsut licked my computer screen

    1. Amy says:

      You had poker night when I served this to the family…you missed it! That’ll teach you to have other plans again! ;-)

  25. pam says:

    Good choice!

  26. Melissa says:

    Oh. Yum.

    1. Amy says:

      It was, Melissa. It so was. :D

  27. Lisa@The Cutting Edge of Ordinary says:

    I LOVE YOU AND THIS PIE!

    That is all.

    1. Amy says:

      HEE. I know, right? I feel ya!