Caramel Dulce de Leche Creme Brulee Pie Recipe
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.
- 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
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
- 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.
- 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.
- Add condensed milk and egg yolks: Gradually whisk in the sweetened condensed milk followed by the egg yolks, blending well to combine all ingredients.
- 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.
- 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.
- Fill the pie crust: Pour the warm custard mixture over the dulce de leche layer in the pie crust, spreading it evenly.
- Chill the pie: Refrigerate the pie overnight to set the custard firmly and allow the flavors to meld beautifully.
- 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.
- Serve: Slice the pie carefully and serve immediately to enjoy the contrast between the creamy custard and the crispy caramel topping.
- 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
