Ingredients
- 3 tablespoons cornstarch
- 1 2/3 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks, beaten
- 1 tablespoons butter
- 1 tablespoon vanilla extract
- 1 (9-inch) pastry shell, baked and cooled
- 1/4 to 1/3 cup sugar
- Sweetened whipped cream, to garnish
Directions
In a heavy saucepan, dissolve the cornstarch in the cream; stir in sweetened condensed milk and egg yolks. Cook and stir until thick and bubbly. Remove from heat add butter and vanilla. Pour into pastry shell and chill for 2 or more hours. Top with sugar and brown under the broiler. Garnish with sweetened whipped cream around the edge. Refrigerate leftovers.
* Home Cook
Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 15 reviews
By pielovers
pa
on June 06, 2011
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my mom make the best creme brulee pie and I could eat awhole pie. my mom make the pie for everyone and they ate it all in one day... I will make one for myself this weekend it gonna be fun!
By Hello My Friend
on November 23, 2010
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Decadent and delicious. This is my favorite pie and one of my favorite desserts. In turns out wonderfully every time. The custard is rich, thick, and creamy, and the melted sugar topping provides a lovely, crunchy contrast to the filling.
By Chef #512869
Omaha, NE
on August 10, 2009
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the recipe says... Cook and stir until thick and bubbly? when i did this it became more like a pie crust dough. The taste was good but Isnt it suppose to be a creamy mixture? I would like to make this again if i knew the consistancy of the mixture.
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