Introduction

This Caramel Crème Brûlée Pie combines the rich, creamy texture of traditional crème brûlée with the comforting familiarity of pie. With a luscious dulce de leche base and a caramelized sugar topping, it’s a decadent dessert perfect for any occasion.

A slice of pie with three visible layers sits on a white plate with a white marbled texture underneath. The bottom layer is a light golden brown crust that looks firm and slightly crumbly. Above the crust is a smooth, rich caramel-colored middle layer. The top layer is thick, creamy white with a slightly browned, caramelized surface that gives it a toasted texture. Next to the plate, there is a silver fork resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch pie crust (baked and cooled)
1 cup Dulce de Leche
3 tablespoons cornstarch
1 2/3 cups heavy cream
14 ounce sweetened condensed milk
3 egg yolks
3 tablespoons unsalted butter
1 tablespoon vanilla
1/3 cup granulated sugar

Instructions

Step 1: Spread the dulce de leche evenly over the bottom of the baked and cooled pie crust. Set aside.
Step 2: In a heavy-bottom saucepan, whisk together the cornstarch and heavy cream until the cornstarch is fully dissolved.
Step 3: Add the sweetened condensed milk and egg yolks to the saucepan, whisking to combine.
Step 4: Cook the mixture over medium heat, stirring constantly, until it becomes bubbly and thickens to a custard consistency.
Step 5: Remove from heat, then stir in the unsalted butter and vanilla until the butter melts completely.
Step 6: Pour the warm custard over the dulce de leche layer in the pie crust.
Step 7: Refrigerate the pie overnight to allow it to set fully.
Step 8: Just before serving, cover the crust rim with a pie protector or foil. Sprinkle the granulated sugar evenly over the top and caramelize it using a kitchen torch or by placing under a broiler until the sugar forms a golden crust.
Step 9: Slice carefully and serve immediately.
Step 10 (Optional): Alternatively, cut the pie into slices first, then sprinkle sugar and brûlée each piece individually for a more dramatic presentation.

Tips & Variations

Use a high-quality dulce de leche for a richer caramel flavor that enhances the custard.
To prevent the crust from burning under the broiler, wrap the edges with foil or a pie crust shield.
For a hint of warm spice, add a pinch of cinnamon or nutmeg to the custard mixture before cooking.
If you don’t have a kitchen torch, the broiler method works well; just watch closely to avoid burning the sugar.

Storage

Store the pie covered in the refrigerator for up to 3 days. Because the topping is caramelized sugar, it’s best to brûlée the surface just before serving to maintain the crisp texture. Leftover slices can be reheated briefly with a torch or under the broiler if needed, but avoid reheating whole pies to preserve the custard texture.

How to Serve

A slice of pie with three visible layers sits on a white plate placed on a white marbled surface. The bottom layer is a light brown crust, firm and crumbly. Above this is a smooth, shiny caramel layer in a rich medium brown color. The top layer is thick, creamy, and pale yellow, with a slightly browned, caramelized surface that looks slightly toasted and bubbly. The pie slice has a textured edge showing the crust, and a silver fork is placed to the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a kitchen torch?

Yes, you can use your oven’s broiler to caramelize the sugar topping. Place the pie under the broiler for a few minutes and watch carefully to avoid burning. Using a foil shield on the crust edges will help prevent over-browning.

What can I use instead of dulce de leche?

If dulce de leche isn’t available, you can substitute with caramel sauce, though the texture will be slightly different. For a homemade option, gently heat sweetened condensed milk until it caramelizes to create your own dulce de leche.