You’re going to love this delicious and simple Eggless Creme Brulee Pie!
Yes, I know. Eggs are a huge part of Creme Brulee so how can I call it that when there are no eggs?
Because it’s a free country, that’s why!
Okay, all sass aside. I just can’t get past the creaminess of the pie the brulee-ness of the top layer.
Yes, I know. Brulee-ness is not a word so how can I call it that when it’s not a word?
Because it’s a free country, that’s why!
Okay, we’re getting off-topic here. And I’m still sassing you. The point is, you need to try this. Eggless Creme Brulee Pie is such a simple pie and so good! Even my pickiest eaters loved it! But if this doesn’t float your boat, maybe try a traditional apple pie instead?
By the way, if you haven’t followed us yet on Instagram, you really should start!
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Eggless Creme Brulee Pie
- Yield: 1 pie 1x
Description
You’re going to love this delicious and simple Eggless Creme Brulee Pie!
Ingredients
- 1 Deep Dish Pie Crust, at room temperature
- 4 Tbsp. cornstarch
- 3/4 cup sugar
- 4 Tbsp. butter, melted
- 2 1/4 cups heavy cream
- 1 Tbsp. vanilla
- 4 Tbsp. butter, melted
- 1/3 cup cinnamon sugar (mix it to your liking)
Instructions
- Preheat your oven to 325 degrees.
- Use a fork to pierce the bottom of the pie crust. Place it on a baking sheet and bake for 10 minutes. Remove from oven and set aside.
- In a small bowl, combine the sugar and cornstarch and mix well with a whisk until thoroughly combined.
- In a medium saucepan, melt 4 Tbsp of butter. Then add the cream and the sugar/cornstarch mixture. Whisk well to combine; then continue whisking over medium heat until the mixture is very thick and creamy.
- Remove from heat and add the vanilla.
- Pour this mixture into the pie crust, spreading out the mixture evenly. Pour the final 4 Tbsp. of melted butter carefully over the top. Then sprinkle evenly with the cinnamon sugar.
- Bake at 325 for about 25 minutes. Remove from the oven and turn on the broiler. Set pie under broiler for about a minute. Watch it carefully so it will not burn.
- Remove from oven and carefully set the pie tin on a cooling rack to cool. Allow it to cool to room temperature, then refrigerate it for at least an hour so it can set.
- Store any leftovers in the fridge.
