How to Make Strawberry Creme Brulee Pie - A Step-by-Step Guide

There are few desserts more elegant and indulgent than creme brulee. The rich, creamy custard topped with a perfectly caramelized sugar crust is a classic French dessert that never fails to impress. But what if you could take that luxurious dessert and turn it into a pie? That's exactly what this recipe for Strawberry Creme Brulee Pie aims to do, combining the best of both worlds to create a truly show-stopping dessert.

By incorporating the sweet and tangy flavor of fresh strawberries...

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Ingredients

  • 12 large strawberries, hulled and halved
  • ⅓ cup brown sugar
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 2 tablespoons milk
  • 1 pint heavy whipping cream
  • 6 egg yolks
  • ¼ teaspoon salt
  • ¼ cup white sugar

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 5 hrs 35 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Toss strawberries with brown sugar in a bowl and let stand while you complete remaining steps, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, 1 tablespoon white sugar, and 1/4 teaspoon salt in a bowl until thoroughly combined. Cut butter into the flour mixture until it resembles coarse crumbs, and drizzle in milk. Mix just until the dough holds together. Turn dough out onto a floured surface and roll out into a 10-inch circle. Fit dough into a 9-inch pie dish. Prick the dough several times on the bottom and sides; fill with dry beans or pie weights.
  • Bake the crust in the preheated oven until golden brown, about 25 minutes. Remove crust and let cool.
  • Bring cream just barely to a simmer in a saucepan over low heat. Whisk egg yolks thoroughly in a bowl with 1/4 teaspoon salt and add about 1 tablespoon of the hot cream to the beaten yolks, whisking constantly. Continue to add and whisk hot cream into the yolks until about 2/3 cup of cream has been added, then whisk the yolk mixture into the remaining hot cream in the saucepan, pouring it in a thin stream. Continue whisking until cream mixture is thick and smooth, about 5 more minutes; do not let boil or custard will curdle. Remove custard from heat and let stand until it reaches room temperature, about 30 minutes.
  • Drain juice from strawberries and layer them into the bottom of the baked pie shell. Spread cream custard over the berries; refrigerate until set, about 4 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Sprinkle 1/4 cup white sugar evenly over top of pie and broil until the sugar is browned, about 5 minutes. Let pie stand 5 minutes for sugar topping to cool before serving.
  • Nutrition

    479 cal.

    • Total Fat: 37g
    • Saturated Fat: 22g
    • Cholesterol: 266mg
    • Sodium: 260mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 5g
    • Vitamin C: 16mg
    • Calcium: 77mg
    • Iron: 1mg
    • Potassium: 138mg