Craving a decadent dessert that's both elegant and surprisingly easy to make? Look no further than this Crème Brûlée Pie! Forget the individual ramekins and the fussy water bath – this recipe combines the creamy, custard-like richness of crème brûlée with the convenience of a pie. It's the perfect showstopper for any occasion, yet simple enough for a weeknight treat. Get ready to impress your friends and family with this delicious and surprisingly easy homemade dessert!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Crème Brûlée Filling:
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
- 4 large egg yolks
- Pinch of salt
- ½ cup granulated sugar (for brûléeing)
Instructions:
Making the Crust:
- Combine dry ingredients: Whisk together flour and salt in a large bowl.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake: Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
Making the Crème Brûlée Filling:
- Heat the cream: In a medium saucepan, combine heavy cream, milk, and ½ cup sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just simmering.
- Infuse with vanilla: Remove from heat and stir in vanilla bean seeds (or extract). Let steep for 10 minutes.
- Whisk the egg yolks: In a separate bowl, whisk together egg yolks and salt until light and frothy.
- Temper the yolks: Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to prevent the yolks from scrambling. Gradually add the remaining cream mixture, whisking continuously until well combined.
- Pour and bake: Pour the custard mixture into the cooled pie crust. Place the pie in a larger baking dish and pour enough hot water into the larger dish to come halfway up the sides of the pie plate (this creates a water bath for even baking).
- Bake: Bake in a preheated oven at 325°F (160°C) for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool completely: Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Brûléeing the Top:
- Sprinkle sugar: Sprinkle the top of the pie evenly with ½ cup granulated sugar.
- Use a kitchen torch: Carefully use a kitchen torch to caramelize the sugar until golden brown. If you don't have a kitchen torch, you can broil the pie for 1-2 minutes, watching carefully to prevent burning.
Tips and Variations:
- For a richer flavor, use whole milk instead of some of the heavy cream.
- Add a pinch of cinnamon or nutmeg to the custard for a warm spice note.
- Top with fresh berries or whipped cream before serving for extra indulgence.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-45g
This Crème Brûlée Pie is a delicious and impressive dessert that’s perfect for any occasion. Enjoy!