Recipe: Creme Brûlée Pie

Recipe Creme Brûlée Pie

If your backyard hens have thrown themselves into full production mode, and you want a super delicious and FAST dessert, creme brûlée pie is the recipe for you. I included this one in Homegrown and Handmade, and because it was so fast to make, I often demonstrated this when doing TV talk shows to promote the book. It was no problem at all to get this mixed up and into the pie plate in the 5-minute TV segments.

Creme brulei pie on a plate

It is also not nearly as decadent as it tastes. With only 172 calories per slice (1/8 of the pie), I have even been known to eat a slice for breakfast. Compare the nutrition facts with a lot of children’s breakfast cereals, and this pie is actually more nutritious. I am not saying you should have it every day, but you don’t have to feel guilty if you have this as a dessert every now and then.

Butter a 10-inch, deep-dish pie pan. Do not flour it, or the custard filling with bubble up, and you’ll have some very thin areas after you take it out of the oven and it falls. Preheat oven to 350 degrees F.

Put the following ingredients into a blender and blend on low for about 30 seconds or until all ingredients look well mixed:

2 cups whole milk (cow or goat)
1/2 cup flour (all purpose or rice flour)
3/4 cup sugar
1 t. vanilla
4 eggs

Pour into pie pan. Gently sprinkle with 1 tablespoon turbinado sugar. The turbinado sugar will stay crunchy on top of the pie through the baking process and mimics the flame-kissed top of creme brulee. The batter will be quite runny, so take care when placing in the oven. Bake for 40 minutes. A sharp knife inserted into the center of the pie should come out clean, and the sliced area should stay open and not look watery inside. We chill the pie in the refrigerator for at last four hours before serving, although a few people have told me that they like it when it’s still warm. And a word about the lovely yellow color of the pie in the picture — don’t expect your pie to be that dark unless you are using eggs from pastured chickens.

Gluten-free alternatives

Rice flour is the best gluten-free alternative. Oat flour also works nicely, if you don’t have a problem with cross-contamination in oat products. Almond flour and coconut flour will create something that is nothing like creme brulee.

Nutrition Facts

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Recipe Creme Brûlée Pie

21 thoughts on “Recipe: Creme Brûlée Pie”

    • It’s been in my oven way past the “bake” time and is still watery when knife inserted. Followed directions. What do I do. I’m supposed to serve it for a luncheon tomorrow.

      • Temperatures in ovens can vary, so I would leave it in the oven until you can insert the knife and it leaves a clean cut.

  1. I have made this many times in the past weeks, everyone loved it that I shared it with. This is a wonderful way to use up those eggs and fresh goats milk,,, so easy too just my style!

    Thank you, do you happen to have a good goats milk fudge recipe?

    • I’m so glad you asked! In the second edition of Homegrown and Handmade I added a gluten-free alternative. Rice flour is the best alternative flour, and oat flour comes in a close second, although I know some people have issues with cross-contamination with oats sometimes. Almond flour and coconut flour are terrible in this recipe!

    • My old-fashioned idea is to cut and paste it into a Word document. 🙂 Sorry this recipe is not in the recipe app because I posted it before I had the recipe app.

    • I have not, although we make our own maple syrup, and I make ice cream with maple syrup. I’m worried about increasing the liquid content and it not setting up firmly enough to be able to cut and slice it.

  2. Hi- The pie recipe looked great and I plan on trying it soon! My question is about using raw goats milk. If the pie bakes at 350 degrees for 40 min. would it be pasteurized? I have some family members who can’t drink it raw but I think would enjoy it in this recipe as long as its pasteurized. Thank you!

  3. It’s in the oven now. I made with almond extract. Plus, I substituted the whole milk with equal parts 2-percent and half-and-half (what I had on hand). And I used 1/2 cup sugar in mix, and sprinkled with 1/4 cup. I can never leave a recipe alone or follow directions. If it’s a disaster, I’ll let you know. But thanks for sharing your recipes.

    • No problem! The almond extract sounds like a great variation! If the top cracks badly, it’s because of how much sugar you sprinkled on top. I eventually settled on only 1 tablespoon because whenever I used much more, the top would crack during cooking, so there would be large areas where there was no sugar.

    • I have not. Since we have plenty of maple syrup, we sometimes substitute that in some recipes, which is another liquid sweetener, so keep in mind that because this pie needs to firm up, if you add honey, you should decrease the milk so that the amount of liquid stays about the same.


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