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Caramel Creme Brulee Pie Recipe

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★★★★★

5 from 773 reviews

This Caramel Crème Brûlée Pie combines the luscious flavors of dulce de leche and creamy custard nestled in a buttery baked pie crust. Topped with a perfectly caramelized sugar crust, this dessert offers a delightful contrast of textures and rich caramel notes, making it a decadent treat perfect for any occasion.

Ingredients

Scale

Pie Base

  • 1 9-inch pie crust, baked and cooled

Custard Filling

  • 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

Topping

  • 1/3 cup granulated sugar

Instructions

  1. Prepare the Pie Crust: Spread the 1 cup of Dulce de Leche evenly over the bottom of the baked and cooled 9-inch pie crust. Set aside to use as the base layer of the pie.
  2. Mix Cornstarch and Cream: In a heavy-bottom saucepan, combine 3 tablespoons of cornstarch with 1 2/3 cups of heavy cream. Stir continuously until the cornstarch is fully dissolved, ensuring a smooth mixture without lumps.
  3. Add Sweetened Condensed Milk and Egg Yolks: Whisk in 14 ounces of sweetened condensed milk and 3 egg yolks to the cornstarch-cream mixture, blending thoroughly for a homogeneous custard base.
  4. Cook the Custard: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent scorching, until it thickens and bubbles, indicating that it has reached proper custard consistency.
  5. Incorporate Butter and Vanilla: Remove the pan from heat. Stir in 3 tablespoons of unsalted butter and 1 tablespoon of vanilla extract until the butter has completely melted and is well combined, adding richness and flavor to the custard.
  6. Fill the Pie Crust: Pour the hot custard over the dulce de leche layer in the pie crust, smoothing the surface with a spatula for even coverage.
  7. Chill to Set: Refrigerate the pie overnight to allow the custard to fully set and meld the flavors together.
  8. Caramelize the Sugar: Just before serving, carefully cover the pie crust edges with a pie protector or foil to prevent burning. Evenly sprinkle 1/3 cup of granulated sugar over the chilled custard surface. Using a kitchen torch or placing the pie under a broiler, caramelize the sugar until it forms a golden, crispy brûlée crust. Alternatively, slice the pie first and brulee individual pieces for easier serving.
  9. Serve: Allow the caramelized sugar to cool and harden briefly before slicing and serving to enjoy the perfect contrast of creamy custard and crunchy caramel topping.

Notes

  • The pie crust should be fully baked and cooled before assembling the pie to maintain a crisp base.
  • Constant stirring during custard cooking is essential to prevent lumps and ensure smooth texture.
  • If using a broiler for caramelizing sugar, watch closely to avoid burning the sugar or pie crust.
  • For an easier serving method, slice the pie before caramelizing the sugar on individual portions.
  • This pie is best served chilled but allow it to sit at room temperature for a few minutes before eating for optimal flavor and texture.

Keywords: Caramel Creme Brulee Pie, Dulce de Leche Pie, Custard Pie, Crème Brûlée Pie, Caramelized Sugar Dessert

Find it online: https://frommamamaya.com/caramel-creme-brulee-pie-recipe/