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Creme Brulee pie? For those you are not familiar with, creme brûlée or “burnt cream” is exactly what it sounds like: A delicious creamy custard that has been torched on top. There are substantially fewer steps to make it and it is in pie form because it’s semi-homemade. We all know that I love pie, anything in pie form is just better.
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What Is Creme Brûlée Pie?
Creme brûlée pie, is your dream come true. If you love creme brûlée buckle up! This is your new go-to recipe. Creme brûlée pie is quicker, easier, and cheaper to make than any other creme brûlée recipe while sacrificing absolutely no flavor. Less work and flavor-packed? Count me in!
Why You’ll Love This Recipe
- This is the most simple creme brûlée you will ever see, it’s made with instant pudding! What could be more simple than that? Even still, it’s packed with flavor and will make you feel like any day is a special occasion.
- This creme brûlée pie won’t break the bank to make, there aren’t a bunch of ingredients and the ingredients are cheap.
- Because this is a creme brûlée pie, you can make it all in one dish and share slices, you don’t have to buy separate ramekins to make this recipe.
- Crust- You can use any crust you like for this pie! I like to use shortbread crust, graham cracker crust, or golden oreo crust. The crust needs to be 1 9”.
- Vanilla Pudding- Use the instant kind for ease and swiftness!
- Heavy whipping cream- This will help the filling achieve that extra-creamy Creme Brulee Pie texture.
- Non-fat milk
- Vanilla bean paste– This could be substituted for vanilla extract but the paste really sells this pie!
- Sugar for topping- Torched sugar is what gives creme brûlée that delicious caramelized top.
How to Make Creme Brulee Pie
- Whisking filling ingredients: Whisk pudding, whipping cream, and milk together until the mixture is smooth.
- Putting the pie together: Let it sit for 5 minutes, then spread it into the bottom of a pre-prepared pie crust. Chill for at least 4 hours before serving.
- Brûléeing: It is best to brûlée each slice of the pie individually rather than all at once. It is harder to slice once the top is brûléed and should be done right before serving to achieve that caramelized crunch on top. Sprinkle each slice with sugar and use a kitchen torch to brûlée the top until it’s golden brown and caramelized.
- Alternate brûlée method: If you don’t have a kitchen torch and don’t want to use an oven you can use this alternate method to brûlée your pie. Add ¼ cup of granulated sugar to a small saucepan. Place over low heat and watch it closely without touching it. Once the sugar starts to turn into liquid, stir with a wooden spoon. Careful not to get any of the liquid on the sides of the pan, stir slowly and carefully. Stir until the sugar turns to crystals and then to a liquid again, it will turn a light amber color. Take off the stove and drizzle the liquid sugar on each slice of the pie. This sugar will harden more than the traditional way of brûléeing so err on the side of caution when pouring.
- When brûléeing keep the flame moving quickly, don’t let it sit in any one place on the pie. You want it to be even and not too burnt, a nice golden brown color is what you want to achieve on your creme brûlée pie.
- To ensure an even top on the pie make sure you fully and evenly cover the top of the custard with sugar. If any holes are left or chunks of sugar are on top the brûlée will be uneven.
No Bake Creme Brulee Pie
- 1 9-inch Shortbread Crust , Graham Cracker Crust, or Golden Oreo Crust
- 1 approximately 3.4 ounce box instant vanilla pudding
- ¾ cup (177ml) heavy whipping cream (must use heavy whipping cream – no subs!)
- 1 cup (237ml) nonfat milk
- 1 teaspoon vanilla bean paste (vanilla extract may be substituted)
- Granulated Sugar for topping
- Whisk pudding with whipping cream and milk for 2 minutes or until smooth. Stir in vanilla bean paste. Let sit for 5 minutes.
- Spread pudding into the bottom of prepared pie crust. Chill for at least 4 hours before serving.
- Note on brulee: it’s best to brûlée slices instead of the entire pie. It’s harder to slice once it has the brûlée on top and it must be eaten immediately. Unless you plan to serve the entire pie immediately, slice, then continue.
- Sprinkle each slice with sugar and use a kitchen torch to brûlée the top.
- Alternate brûlée no-torch no-oven method: Add 1/4 cup granulated sugar to a small saucepan. Place over low heat and do not touch it, but watch it closely. Once it starts to turn to liquid, stir with a wooden spoon, being careful not to get it on the sides of the pan, until the sugar turns to crystals then to liquid again, and turns a light amber color. Drizzle some onto each slice of pie. Note: this sugar hardens more than it does with the torch. Err on the light side of adding it to the top and be cautious eating it.
Last Updated on November 7, 2022