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Crème brûlée, which translates to "burnt cream" in French, is a classic dessert that has a rich history dating back to the 17th century. While its precise origins are often debated, many food historians agree that the dessert was first created in France. Some sources trace its roots to a similar dish known as "crema catalana," which hails from Spain and is traditionally flavored with cinnamon and lemon zest. This culinary debate highlights the evolution of desserts over time and how they are influenced by regional ingredients and traditions.

Creme Brulee Pie | Personal Chef

Indulge in the delightful fusion of flavors with crème brûlée pie, a dessert that beautifully combines the classic creamy custard of crème brûlée with a buttery graham cracker crust. Topped with a crispy caramelized sugar layer, this pie offers a perfect balance of textures that will impress your guests. Explore its rich history, find tips for creating the perfect crust and filling, and learn how to achieve that iconic caramel topping in this comprehensive guide. Enjoy a dessert that elevates any occasion!
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Ingredients
  

For the Pie Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Crème Brûlée Filling:

2 cups heavy cream

½ cup granulated sugar

4 large egg yolks

1 tablespoon pure vanilla extract

Pinch of salt

For the Sugar Topping:

¼ cup granulated sugar

Instructions
 

Prepare the Pie Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

        - Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes or until golden. Remove from the oven and let it cool.

          Make the Crème Brûlée Filling:

            - In a medium saucepan over medium heat, combine the heavy cream and sugar. Stir until the sugar dissolves and the mixture is hot but not boiling.

              - In a separate bowl, whisk together the egg yolks, vanilla extract, and salt. Gradually pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.

                - Once combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

                  Bake the Pie:

                    - Pour the crème brûlée filling into the cooled pie crust.

                      - Bake at 325°F (160°C) for 35-40 minutes, or until the center is just set but still slightly wobbly. Remove from the oven and let it cool completely. Once cool, refrigerate for at least 4 hours or overnight.

                        Caramelize the Top:

                          - Before serving, sprinkle an even layer of granulated sugar over the top of the pie.

                            - Using a kitchen torch, carefully melt the sugar until it forms a caramelized crust. Alternatively, place the pie under a broiler on high heat for 2-3 minutes, keeping a close watch to prevent burning.

                              Serve:

                                - Allow the caramelized topping to harden for a couple of minutes. Slice the pie and serve chilled, enjoying the contrast of the creamy filling and crunchy topping.

                                  Prep Time: 45 minutes | Total Time: 5 hours (includes chilling) | Servings: 8