Creme Brulee Pie

Thanksgiving is about traditions. You don’t want to change much because there are expectations. The same cranberry chutney, the same stuffing, and the turkey are a constant. A little change-up on the sides every year but nothing crazy. The desserts are always an apple, pumpkin (both made by our friend) and pecan pie (now I make them into small squares) but I tossed in a creme brulee pie this year from a recipe on Bon Appetit. A huge hit. This will definitely be making the list again next year….if not before.

Make a pie crust (or if you want you could do store-bought) and pre-bake the shell.

  • ½ cup plus 3 tablespoons/145 grams granulated sugar
  • 4 large egg yolks
  • ¾ teaspoon vanilla bean paste or vanilla extract
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1 ½ cups/360 milliliters heavy cream, chilled

Heat the oven to 300. In a mixmaster, with a whisk attachment, add 1/2 cup sugar, egg yolks, vanilla (I used extract), salt and nutmeg. Beat at high speed until the mixture is very pale and has a bouncy feel. 3-4 minutes. While beating, slowly add the cream until thoroughly combined.

Pour into the cooled pie crust. Bake 40-50 minutes or until the edges are set and it is jiggly in the center. Let cool.

The key here is the finale. Take the remaining sugar and sprinkle over the top. We used a torch to get the top super crispy. If you don’t have a torch which I strongly suggest having in your pantry, put tin foil over the pastry crust and then put the pie under the broil for a few minutes until bubbling.

Serve with whipped cream or not.

Comments (Archived):

    1. Gotham Gal

      love it

  1. pointsnfigures

    Dry brine the turkey, not wet. I have been dry brining chicken, turkey, pork, beef for a while now. Wow, what a difference.

    1. Gotham Gal

      Note to self