Creme Brulee & Caramel Pie sliced on plates
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Creme Brulee & Caramel Pie

This pie has a simple graham cracker crust.  Then comes a luscious layer of Dulce de Leche topped with a homemade cooked vanilla custard.  Add a bit of sugar to the top and burn it to a nice crispy and golden glorious finish.  Wow!  The velvety smooth texture between layers of buttery crunch and sugary crunch is unbelievable.  You are sure to impress with this pie and it is so very simple to make. 
Course: Dessert
Author: Wench Sherry

Ingredients

  • 1 Premade or homemade graham cracker pie crust
  • 1 can Dulce de Leche approximately 13.4 oz. or 1 cup
  • 1 2/3 cups heavy cream
  • 3 Tablespoons cornstarch
  • 1 can sweetened condensed milk 14 oz.
  • 3 egg yolks
  • 3 Tablespoons unsalted butter
  • 1 Tablespoon vanilla or vanilla extract
  • 1/4 cup granulated or Turbinado sugar can use more

Instructions

  • Open up your can of Dulce de Leche and stir it a bit to loosen it up.  Then, carefully spread the entire can on the bottom only of your graham cracker crust.  Set this aside.
  • In a medium saucepan with a heavy bottom (to prevent scalding), whisk the cornstarch into the heavy cream.  Try to get the cornstarch completely dissolved with no lumps remaining.
  • Whisk in the sweetened condensed milk and then the egg yolks until completely combined.
  • Turn the heat on medium and cook this mixture until bubbling and thickened, stirring constantly.  The thickening process will sneak up on you so be prepared. 
  • Remove the pot from the heat immediately and add in the butter and vanilla.  Stir until the butter has melted and everything is nice and smooth. 
  • Pour the still warm custard into the prepared crust right on top of the Dulce de Leche but don’t mix them.  Just layer them and spread the custard out to cover the caramel.
  • Let the pie sit on the counter for a few minutes until the custard cools a bit then chill the pie in the refrigerator overnight or at least 4 hours.  Leave it uncovered for the first hour or so, at least, to prevent condensation making puddles on your pie. 
  • Right before you want to serve this pie, remove it from the refrigerator and cover the exposed edges of the crust with a little strip of aluminum foil or a pie crust shield if you have one.  Sprinkle the sugar over the top of the custard.  It does not need to be a thick layer but it should cover the custard completely.  Use a kitchen torch to very lightly burn the sugar.  Or, you can alternatively place the pie under the broiler for a couple of minutes.  Watch it carefully.  You don’t want black sugar just burnt a little.
  • Slice and serve this beautiful pie!
  • Note: Keep any leftover pie in the refrigerator, covered. I have found that this pie does not keep well after about 2 days.