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Pie No. 22 - Crème Brulee Pie

Classic Creme Brûlée in pie form
Course: Dessert, Pie
Author: Tricia


  • One 9-inch pre-baked pastry shell cooled
  • 1 cup Dulce de Leche
  • 3 tablespoons cornstarch
  • 1 2/3 cup heavy cream
  • 1 14oz can sweetened condensed milk
  • 3 egg yolks beaten
  • 3 tablespoons butter
  • 1 tablespoon vanilla
  • 1/4 or less cup sugar for topping
  • Whipped cream for garnish if desired


  • Spread the Dulce de Leche in the bottom of the baked crust. Set aside.
  • Mix cornstarch and the heavy cream in a heavy bottom saucepan. Blend until cornstarch is dissolved. Whisk in the sweetened condensed milk and egg yolks.
  • Cook over medium heat until the mixture thickens and become bubbly. Remove from heat, add the butter and vanilla. Pour cream mixture into the prepared pie crust.
  • Chill pie for at least 2 hours to set.
  • Just before serving, top with granulated sugar and brown (brûlée) using a kitchen torch or under a broiler. If using the broiler, cover the crust with aluminum foil to prevent burning.
  • Garnish with sweetened whipped cream if desired. Refrigerate leftovers.


(adapted from an award winning recipe by Dionna Hurt)