Recipes and Cooking Creme Brulee Pie 4.1 (24) Add your rating & review The crunchy topping for this custard pie can be made in the broiler or by using a kitchen torch. Top the finished Creme Brulee Pie with fresh berries for a colorful, showy finish. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 25 mins Cool Time: 1 hrs 30 mins Total Time: 2 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients ½ 10 ounce package frozen unbaked pastry shell (1 crust) 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract 1 ⅓ cup heavy cream ⅔ cup granulated sugar 6 egg yolks Pinch salt 1 tablespoon superfine sugar Assorted mixed berries Directions Prepare pastry shell according to package directions for baked pastry shell. Cool slightly. Reduce oven temperature to 350°F. Meanwhile, scrape seeds from vanilla bean, if using. In a small saucepan combine cream, vanilla seeds, and 1/3 cup sugar. Bring to a simmer over medium heat. Remove from heat and let cool to room temperature. In a medium bowl, whisk together the remaining 1/3 cup sugar, egg yolks, and the salt to combine. Slowly pour the cooled cream mixture into the yolks, whisking constantly to combine. Stir in vanilla extract, if using. Strain the custard into the cooled crust. Bake until filling is set around the edges (center will shake slightly) and an instant-read thermometer inserted in the center reads 165°F, 25 to 30 minutes. Place on a wire rack and cool to room temperature. Preheat broiler. Sprinkle superfine sugar in an even layer over the pie. To prevent overbrowning, carefully cover just the edge of pie with foil. Broil 4 to 5 inches from the heat for 2 minutes or until the sugar is evenly melted and caramelized. Let stand 5 minutes before serving. Top with berries. Hannah Bigot * A culinary torch can also be used to caramelize the sugar on top of the pie. Rate it Print Nutrition Facts (per serving) 338 Calories 22g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 338 % Daily Value * Total Fat 22g 28% Saturated Fat 12g 60% Cholesterol 184mg 61% Sodium 108mg 5% Total Carbohydrate 30g 11% Total Sugars 21g Protein 4g Vitamin C 10.8mg 54% Calcium 49mg 4% Iron 0.9mg 5% Potassium 99mg 2% Folate, total 36.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.