Creme Brûlée Pie

Name: Creme Brûlée Pie
Prep time: PT20 minutesM
Cook time: PT45 minutesM
Total time: 1 h
Yield: 8 slices of pie
Ingredients: 3 Large Eggs; C&H® Organic Raw Cane Sugar1 ½ cup; ½ cup Salted Butter (Melted); ½ cup Heavy Cream; ½ cup Buttermilk; 2 teaspoons Pure Vanilla Extract or Vanilla Bean Paste; 4 tablespoons Flour; C&H® Organic Raw Cane Sugar(For sprinkling on pie); ½ cup Unsalted Butter; 1 ¼ cup Flour; ½ teaspoon Salt; 2 tablespoons to ¼ cup Buttermilk or Cold Water/Vinegar Mixture; ½ teaspoon Vinegar (if not using buttermilk); 1 cup Heavy Whipping Cream; C&H® Confectioners Sugar2 tablespoons; ½ teaspoon Vanilla Extract

Categories:

A silky smooth vanilla custard baked in a buttery pie crust with a crisp sugar topping. Make this recipe by blogger Modern Honey.

Prep Time

20 minutes

Cook Time

45 minutes

Servings

Filling

3 Large Eggs 3 Large Eggs
C&H® Organic Raw Cane Sugar 1 ½ cup 1 ½ cup C&H® Organic Raw Cane Sugar
½ cup Salted Butter (Melted) ½ cup Salted Butter (Melted)
½ cup Heavy Cream ½ cup Heavy Cream
½ cup Buttermilk ½ cup Buttermilk
2 teaspoons Pure Vanilla Extract or Vanilla Bean Paste 2 teaspoons Pure Vanilla Extract or Vanilla Bean Paste
4 tablespoons Flour 4 tablespoons Flour
C&H® Organic Raw Cane Sugar (For sprinkling on pie) (For sprinkling on pie) C&H® Organic Raw Cane Sugar

All Butter Pie Crust

½ cup Unsalted Butter ½ cup Unsalted Butter
1 ¼ cup Flour 1 ¼ cup Flour
½ teaspoon Salt ½ teaspoon Salt
2 tablespoons to ¼ cup Buttermilk or Cold Water/Vinegar Mixture 2 tablespoons to ¼ cup Buttermilk or Cold Water/Vinegar Mixture
½ teaspoon Vinegar (if not using buttermilk) ½ teaspoon Vinegar (if not using buttermilk)

Homemade Whipped Cream

1 cup Heavy Whipping Cream 1 cup Heavy Whipping Cream
C&H® Confectioners Sugar 2 tablespoons 2 tablespoons C&H® Confectioners Sugar
½ teaspoon Vanilla Extract ½ teaspoon Vanilla Extract

Instructions

Step 1

Preheat oven to 350F.

Filling: In a large bowl, whip together eggs and C&H® Organic Raw Cane Sugar for 2-3 minutes or until light and fluffy. Slowly add melted butter, a little at a time, to temper the eggs. Mix for 2 minutes longer. Stir in heavy cream, buttermilk, and vanilla extract. Fold in the flour.

Step 2

Pie Crust: In a bowl, add flour, salt, and cubes of cold butter. With a fork or pastry cutter, cut the butter into the flour until coarse crumbs form. Add 1 Tablespoon of buttermilk or cold water at a time, mixing after each Tablespoon, until the pie dough comes together. Roll out pie crust dough into a circle. Place in a 9-inch pie plate and flute the edges. Pour creme brûlée pie batter into pie pan. Sprinkle with some C&H® Sugar all over the top.

Step 3

Place in the oven and bake for 30 minutes. After 30 minutes, place a large piece of foil loosely over the top of the pie to make sure it doesn’t become too brown. Continue to bake for 15-20 minutes or until pie is a light golden-brown color on the top. The pie will still jiggle slightly but will set up in the refrigerator.

Step 4

Let cool for about 15 minutes and then place in the refrigerator to chill for at least 2-3 hours. Serve with fresh whipped cream.

Step 5

Whipped Cream: In a mixing bowl, whip heavy cream until soft peaks form. Stir in C&H® Confectioners Sugar. Add more sugar to taste.