Introduction

This Caramel Creme Brulee Pie combines the rich, creamy texture of classic creme brulee with a sweet caramel twist. It’s a delightful dessert perfect for impressing guests or treating yourself to something special at home.

A slice of pie with three visible layers sits on a white plate with a silver fork beside it. The bottom layer is a light brown crust with a crumbly texture. Above the crust is a smooth caramel layer in a rich dark golden brown. The top layer is thick and creamy, pale yellow in color, with a caramelized, slightly browned surface that looks crisp and shiny. The white marbled surface under the plate adds a clean, bright contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch pie crust, baked and cooled
1 cup Dulce de Leche
3 tablespoons cornstarch
1 2/3 cups heavy cream
14 ounces sweetened condensed milk
3 egg yolks
3 tablespoons unsalted butter
1 tablespoon vanilla extract
1/3 cup granulated sugar

Instructions

Step 1: Spread the Dulce de Leche evenly in the bottom of the baked pie crust. Set the crust aside while preparing the custard.
Step 2: In a heavy-bottomed saucepan, whisk the cornstarch into the heavy cream until fully dissolved. Add the sweetened condensed milk and egg yolks, stirring to combine.
Step 3: Cook the mixture over medium heat, stirring constantly to prevent lumps. Continue until the custard bubbles and thickens to a creamy consistency.
Step 4: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until the butter melts completely.
Step 5: Pour the warm custard over the Dulce de Leche layer in the pie crust, smoothing the top if needed.
Step 6: Cover the pie and refrigerate overnight to allow the filling to set and flavors to meld.
Step 7: Just before serving, carefully cover the crust edges with a pie protector or foil. Sprinkle the granulated sugar evenly over the custard surface.
Step 8: Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place the pie under a hot broiler for a few minutes, watching closely to avoid burning.
Step 9: Slice and serve immediately. You can also cut into slices first, then sprinkle sugar and brulee each piece individually for easier servings.

Tips & Variations

Use a store-bought or homemade pie crust depending on your preference. A buttery shortcrust pairs wonderfully with the creamy filling.
If you don’t have Dulce de Leche, caramel sauce or thick caramel pudding can be good substitutes.
To prevent the crust from over-browning during broiling, always protect the edges with foil or a pie shield.
For a flavored twist, add a pinch of sea salt to the custard to highlight the caramel notes.

Storage

Store leftover pie tightly covered in the refrigerator for up to 3 days. The caramelized sugar crust may soften over time, so it’s best enjoyed the same day it is bruleed. Reheat slices gently or reburn the sugar topping with a kitchen torch before serving to restore crispness.

How to Serve

A close-up slice of a pie with three layers: a light golden brown, slightly crunchy layer on top with small dark brown spots; a thick, creamy white middle layer with a smooth texture; and a thin, rich brown base crust. The slice is placed on a plain white plate on a white marbled surface, with a shiny silver fork on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a kitchen torch?

Yes, you can use your oven’s broiler to caramelize the sugar topping. Just place the pie on the top rack, watch carefully, and remove once the sugar has melted and browned to your liking.

Is it necessary to refrigerate the pie overnight?

Refrigerating overnight helps the custard set properly and enhances the flavors. If you’re short on time, chilling for at least 4 hours will also work, but longer is better for texture and taste.