Caramel Crème Brûlée Pie Ingredients: 1 9-inch pie crust (baked and cooled) 1 cup Dulce de Leche 3 tablespoons cornstarch 1 2/3 cups heavy cream 14 ounces sweetened condensed milk 3 egg yolks 3 tablespoons unsalted butter 1 tablespoon vanilla extract 1/3 cup granulated sugar Directions: Spread the Dulce de Leche evenly over the bottom of the baked pie crust. Set aside. In a heavy-bottomed saucepan, whisk together cornstarch and heavy cream until the cornstarch is fully dissolved. Add sweetened condensed milk and egg yolks, whisking to combine. Cook over medium heat, stirring constantly, until the mixture becomes thick and bubbly. Remove from heat and stir in butter and vanilla extract until the butter is fully melted. Pour the custard into the prepared pie crust, smoothing the top. Chill the pie in the refrigerator overnight for best results. Just before serving, protect the crust with foil or a pie protector. Sprinkle granulated sugar evenly over the top, then carefully brulée with a kitchen torch or under the broiler until caramelized. Slice and serve, or for an individual touch, slice first, sprinkle with sugar, and brulée each slice before serving. Prep Time: 15 minutes | Cooking Time: 10 minutes | Chill Time: Overnight | Total Time: 8+ hours Kcal: 310 per slice | Servings: 8 The Caramel Crème Brûlée Pie is an indulgent, unforgettable dessert, combining the richness of Dulce de Leche with a creamy custard layer and a crisp, caramelized topping. The custard’s silky texture and the contrasting crackle of the brûléed sugar create a treat that’s as satisfying to eat as it is stunning to serve. This dessert brings a classic French flair to your table with minimal effort yet makes a grand impression. Whether enjoyed at the end of a dinner party or shared during a quiet evening in, this pie delivers warmth and sweetness in every bite. Its buttery crust, smooth custard, and rich caramelized top make it a timeless addition to any dessert spread.
