Caramel Dulce de Leche Creme Brulee Pie Recipe

Introduction

This Caramel Creme Brulee Pie combines the rich, creamy texture of classic creme brulee with a luscious caramel twist. With a smooth dulce de leche base and a perfectly torched sugar topping, it’s an indulgent dessert that’s sure to impress.

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
• 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 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 smooth.
4. Step 4: Cook the mixture over medium heat, stirring constantly, until it becomes bubbly and thickens to a custard consistency.
5. Step 5: Remove from heat, then stir in the butter and vanilla until the butter melts completely.
6. Step 6: Pour the custard over the dulce de leche layer in the pie crust.
7. Step 7: Refrigerate the pie overnight to set the filling.
8. Step 8: Just before serving, cover the crust edges with a pie protector or foil to prevent burning. Sprinkle granulated sugar evenly over the top.
9. Step 9: Use a kitchen torch or place the pie under a broiler briefly to caramelize the sugar until golden and crisp.
10. Step 10: Slice and serve immediately. Alternatively, you can cut the pie into slices first, then sprinkle sugar and brulee each piece individually.

Tips & Variations

• Use a homemade pie crust for extra flavor, or a sturdy store-bought crust if short on time.
• For a deeper caramel flavor, gently toast the dulce de leche in a saucepan before spreading it in the crust.
• If you don’t have a kitchen torch, the broiler method works well—watch closely to avoid burning.
• Try topping with a pinch of flaky sea salt on the caramel layer to enhance the sweetness and add complexity.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, apply the sugar topping and caramelize it just before serving. Leftover slices can be refrigerated but may lose the crisp caramelized sugar topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, the pie needs to chill overnight to set properly. Just caramelize the sugar topping right before serving for the best texture and flavor.

What can I use if I don’t have dulce de leche?

You can substitute caramel sauce or thickened sweetened condensed milk as a shortcut, though the flavor will be slightly different. Homemade dulce de leche is easiest by simmering sweetened condensed milk until caramelized.

Caramel Dulce de Leche Creme Brulee Pie Recipe

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4.7 from 630 reviews

This Caramel Crème Brûlée Pie combines the rich, creamy texture of classic crème brûlée with the indulgent sweetness of caramel, all encased in a flaky baked pie crust. The pie features a luscious dulce de leche layer topped by a smooth custard, finished with a crisp, caramelized sugar topping that adds a delightful contrast in texture. Perfect for special occasions or an elegant dessert, this pie is chilled overnight to set and offers a decadent treat with every slice.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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
• 1/3 cup granulated sugar (for brulee topping)

Instructions

1. Prepare the crust and dulce de leche layer: Spread the dulce de leche evenly over the bottom of the baked and cooled 9-inch pie crust. Set aside to begin layering your pie.
2. Mix cornstarch and cream: In a heavy bottom saucepan, whisk together the cornstarch and heavy cream until the cornstarch is fully dissolved, ensuring a smooth base for the custard.
3. Add condensed milk and egg yolks: Gradually whisk in the sweetened condensed milk followed by the egg yolks, blending well to combine all ingredients.
4. Cook the custard: Place the saucepan over medium heat and cook the mixture while stirring constantly until it thickens and becomes bubbly, indicating it is fully cooked and ready.
5. Finish the custard: Remove the pan from heat and immediately stir in the unsalted butter and vanilla extract until the butter fully melts and the custard is smooth and glossy.
6. Fill the pie crust: Pour the warm custard mixture over the dulce de leche layer in the pie crust, spreading it evenly.
7. Chill the pie: Refrigerate the pie overnight to set the custard firmly and allow the flavors to meld beautifully.
8. Caramelize the topping: Just before serving, carefully cover the edges of the crust with a pie shield or foil to prevent burning. Sprinkle the granulated sugar evenly over the chilled custard surface and caramelize it using a kitchen torch or by placing the pie under a broiler until the sugar melts and forms a crisp, golden crust.
9. Serve: Slice the pie carefully and serve immediately to enjoy the contrast between the creamy custard and the crispy caramel topping.
10. Alternative serving suggestion: For convenience, you can cut the pie into individual slices first, sprinkle each with sugar, and brulee the pieces separately for a perfectly caramelized finish on each serving.

Notes

• Ensure the pie crust is fully baked and cooled before adding fillings to prevent sogginess.
• Stir the custard constantly when cooking to avoid lumps and prevent it from burning on the bottom.
• Use a kitchen torch for the best control over caramelizing the sugar without overheating the custard; if broiling, watch carefully to avoid burning.
• The pie must be chilled overnight to allow the custard to set properly and develop its smooth texture.
• If dulce de leche is not available, you can make it at home by gently simmering sweetened condensed milk or use a high-quality store-bought version.
• This pie is best consumed within 2-3 days refrigerated to maintain freshness and texture.

Keywords: creme brulee pie, caramel pie, dulce de leche dessert, custard pie, easy pie recipe, creamy pie, caramel dessert