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Pie No. 22 - Crème Brulee Pie

Classic Creme Brûlée in pie form.
Course: Dessert
Cuisine: American
Keyword: pie
Servings: 8 servings
Calories: 310kcal
Author: Tricia


  • 1 9-inch pre-baked pastry shell, cooled
  • 1 cup Dulce de Leche
  • 3 tablespoons cornstarch
  • 1 ⅔ cup heavy cream
  • 1 can (14oz) sweetened condensed milk
  • 3 egg yolks, beaten
  • 3 tablespoons butter
  • 1 tablespoon vanilla
  • ¼ cup sugar for topping, or less
  • 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)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 310kcal | Carbohydrates: 15g | Protein: 4g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 142mg | Sodium: 115mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg