Caramel Dulce de Leche Creme Brulee Pie Recipe

Introduction

This Caramel Creme Brulee Pie combines the rich, velvety texture of classic creme brulee with a luscious caramel twist, all nestled in a crisp pie crust. It’s a delightful dessert that’s sure to impress at any gathering or special occasion.

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

1. Step 1: Spread the Dulce de Leche evenly in the bottom of the baked and cooled pie crust. Set it aside.
2. Step 2: In a heavy-bottomed saucepan, combine the cornstarch and heavy cream, stirring until the cornstarch is fully dissolved.
3. Step 3: Whisk in the sweetened condensed milk and egg yolks until the mixture is smooth.
4. Step 4: Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
5. Step 5: Remove the saucepan from heat, then stir in the butter and vanilla extract until the butter has melted completely.
6. Step 6: Pour the custard over the Dulce de Leche layer in the pie crust, spreading it evenly.
7. Step 7: Refrigerate the pie overnight to allow it to set fully.
8. Step 8: Just before serving, protect the crust by covering it with a pie shield or foil. Sprinkle the granulated sugar evenly on top of the custard layer.
9. Step 9: Use a kitchen torch or broiler to caramelize the sugar until it forms a crisp, golden crust.
10. Step 10: Slice and serve immediately. Alternatively, cut into slices first, then sprinkle sugar and brulee each piece individually for a more controlled caramelization.

Tips & Variations

• For extra crunch, use a homemade buttery pie crust or graham cracker crust.
• If you don’t have a kitchen torch, use your oven broiler but watch carefully to avoid burning.
• Add a pinch of sea salt to the Dulce de Leche layer for a salted caramel flavor.
• Try flavored extracts like almond or bourbon instead of vanilla for a unique twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. To maintain the crisp caramel layer, add the sugar and brulee just before serving. If stored with the caramelized top, the sugar crust may soften due to moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pie crust?

Yes, a store-bought baked and cooled pie crust works perfectly and saves time.

How do I prevent the custard from curdling while cooking?

Cook the custard mixture slowly over medium heat and stir constantly to ensure even heating and prevent curdling.

Caramel Dulce de Leche Creme Brulee Pie Recipe

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★★★★★

4.7 from 122 reviews

This Caramel Creme Brulee Pie features a rich and creamy custard infused with dulce de leche, baked in a buttery pie crust, and topped with a perfectly caramelized sugar crust. It’s a decadent dessert that combines the luscious flavors of caramel and classic creme brulee in a convenient pie form, perfect for any special occasion or as an indulgent treat.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 10 hours 25 minutes (including chilling overnight)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

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 dulce de leche evenly into the bottom of the baked and cooled 9-inch pie crust. Set this aside to layer later with the custard.
2. Dissolve Cornstarch: In a heavy-bottom saucepan, combine the cornstarch and heavy cream, whisking until the cornstarch is fully dissolved and there are no lumps, ensuring a smooth mixture.
3. Add Sweetened Condensed Milk and Yolks: Whisk in the sweetened condensed milk and egg yolks thoroughly until well combined, preparing the mixture for cooking.
4. Cook Custard: Place the saucepan over medium heat and cook the mixture, stirring constantly to avoid lumps or burning, until it becomes bubbly and thick enough to coat the back of a spoon.
5. Incorporate Butter and Vanilla: Remove the saucepan from the heat and immediately stir in the unsalted butter and vanilla extract until the butter has fully melted and the custard is smooth.
6. Fill Pie Shell: Pour the warm custard carefully into the pie crust lined with dulce de leche, creating a layered, creamy filling.
7. Chill Overnight: Refrigerate the pie overnight to allow the custard to set properly and develop flavors.
8. Caramelize Sugar Topping: Just before serving, cover the pie crust edges with a pie protector or foil to prevent burning. Evenly sprinkle the granulated sugar on top of the custard layer, then caramelize the sugar using a kitchen torch or by placing it under a broiler until the sugar melts and forms a crisp, golden-brown crust.
9. Serve: Slice the pie and serve immediately for the best texture and flavor experience.
10. Optional Individual Brulee: Alternatively, cut the pie into slices before sprinkling each piece with sugar and bruleeing individually for a personalized touch.

Notes

• For best results, use a fully baked and cooled pie crust to ensure the custard sets well without making the crust soggy.
• Maintain constant stirring when cooking the custard to prevent lumps and burning.
• If a kitchen torch is unavailable, use the oven broiler with close supervision to caramelize the sugar topping.
• The pie must chill overnight to achieve the proper custard consistency and flavor melding.
• Handle the caramelizing step carefully to avoid burning the sugar or crust.

Keywords: Caramel Creme Brulee Pie, Dulce de Leche Pie, Creme Brulee, Caramel Custard Pie, Dessert Pie, Custard Pie