Recipe: Creme Brûlée Pie
A super-fast custard pie that tastes like classic crème brûlée—complete with a crackly turbinado-sugar top—using everyday ingredients and a blender. Originally featured in Homegrown and Handmade. Only ~172 calories per slice (1/8 of a 10-inch pie).
Equipment
- 10-inch deep-dish pie pan
- Blender
- Measuring cups & spoons
- Oven
- Sharp knife (for doneness test)
Ingredients
- Butter for greasing a 10-inch deep-dish pie pan
- 2 cups whole milk (cow or goat)
- 1/2 cup flour (all-purpose or rice flour for GF)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 tablespoon turbinado sugar (for topping)
Instructions
- Prep the pan & oven: Butter a 10-inch deep-dish pie pan (do not flour). Preheat oven to 350°F (175°C).
- Blend the batter: Add milk, flour, sugar, vanilla, and eggs to a blender. Blend on low ~30 seconds, just until well combined.
- Fill and top: Pour batter into the prepared pie pan. Gently sprinkle turbinado sugar evenly over the top.
- Bake: Carefully transfer to the oven (batter will be runny). Bake 40 minutes, or until a sharp knife inserted in the center comes out clean and the slit remains open (not watery).
- Chill & serve: Cool, then refrigerate at least 4 hours before slicing. (Some enjoy it slightly warm, but chilling sets the custard.)
Notes
- Do not flour the pan: Flour can cause the custard to bubble oddly and collapse into thin spots as it cools.
- Topping: Turbinado sugar bakes up with a pleasant crunch that mimics the torch-kissed top of classic crème brûlée.
- Egg color: Very dark yellow custard usually comes from richly pigmented yolks (e.g., pastured hens).