Caramel Dulce de Leche Crème Brûlée Pie Recipe
This Caramel Creme Brulee Pie combines the rich, velvety texture of a classic creme brulee custard with the indulgent sweetness of dulce de leche. Nestled in a crisp 9-inch pie crust, this decadent dessert is topped with a perfectly caramelized sugar crust, making it a stunning and delicious treat perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 12 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pie Base
- 1 9-inch pie crust (baked and cooled)
- 1 cup Dulce de Leche
Custard Filling
- 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 Base: Spread the dulce de leche evenly in the bottom of the baked and cooled 9-inch pie crust. Set aside while you prepare the custard.
- Mix Cornstarch and Cream: In a heavy bottom saucepan, whisk together the cornstarch and heavy cream until the cornstarch is completely dissolved and the mixture is smooth.
- Add Sweetened Condensed Milk and Egg Yolks: Whisk in the sweetened condensed milk and the egg yolks thoroughly, ensuring the mixture is well combined.
- Cook the Custard: Place the saucepan over medium heat and cook the mixture, stirring constantly to prevent curdling, until it becomes bubbly and thickens to a custard-like consistency.
- Incorporate Butter and Vanilla: Remove the saucepan from heat, add the unsalted butter and vanilla extract, and stir until the butter is fully melted and blended in.
- Assemble the Pie: Pour the cooked custard over the dulce de leche in the pie crust, smoothing the top evenly.
- Chill Overnight: Refrigerate the pie overnight to allow the custard to set completely.
- Caramelize the Sugar Topping: Just before serving, cover the crust edge with a pie protector or foil to prevent burning. Sprinkle the granulated sugar evenly over the top of the custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place the pie under a broiler briefly watching carefully to avoid burning.
- Slice and Serve: Slice the pie carefully and serve immediately. Optionally, you may slice the pie first, sprinkle sugar on individual slices, and brulee each piece.
Notes
- Using a kitchen torch provides better control for caramelizing the sugar without overheating the custard.
- For a more intense caramel flavor, you can use homemade dulce de leche or a high-quality store-bought version.
- Make sure to chill the pie overnight to achieve the perfect custard texture.
- To prevent the pie crust edges from burning while broiling, cover them with foil or a pie crust shield.
- This pie is best served chilled but eaten within 2 days for optimal freshness.
Keywords: Caramel Creme Brulee Pie, Dulce de Leche Pie, Custard Pie, Creme Brulee Pie, Caramel Dessert
