Rating: 4 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 23 Ratings

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

15 mins
25 mins
1 hr 30 mins
2 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.


A culinary torch can also be used to caramelize the sugar on top of the pie.

Nutrition Facts

338 calories; fat 22g; cholesterol 184mg; saturated fat 12g; carbohydrates 30g; mono fat 7g; poly fat 2g; insoluble fiber 1g; sugars 21g; protein 4g; vitamin a 774.5IU; vitamin c 10.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 36.9mcg; vitamin b12 0.3mcg; sodium 108mg; potassium 99mg; calcium 49mg; iron 0.9mg.