Caramel Dulce de Leche Creme Brulee Pie Recipe
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.
- 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
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
- 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.
- 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.
- Add Sweetened Condensed Milk and Yolks: Whisk in the sweetened condensed milk and egg yolks thoroughly until well combined, preparing the mixture for cooking.
- 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.
- 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.
- Fill Pie Shell: Pour the warm custard carefully into the pie crust lined with dulce de leche, creating a layered, creamy filling.
- Chill Overnight: Refrigerate the pie overnight to allow the custard to set properly and develop flavors.
- 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.
- Serve: Slice the pie and serve immediately for the best texture and flavor experience.
- 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
