Creme Brulee Pie

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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!

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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.

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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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Need I say more?? It was sickenly sweet and not a all like creme brulee (my favorite dessert. The kids wouldn't even eat this. A total waste of time. Don't make it!!

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Creme Brulee is my favorite dessert, so when I saw this recipe I thought I'd give it a try. What a happy surprise. I didn't use the Dulce de Leche and I did use a creme brulee torch instead of the broiler. It was great! I'm not a huge pie lover, but this pie was incredible. So full of vanilla flavor and not too sweet. Can't wait to make it again.

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I have been making this pie since I saw Dionna make it on the challenge and man-o-man...it is a hit every year! The only difference in the online recipe version is the dulche de leche caramel that she places on the bottom of the pie crust before pouring the filling on top...that is a step I would never skip! This is an absolutely AWESOME pie! Thanks Dionna!

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This was great. My husband loves Creme Brulee; I have never been a huge fan. I found this recipe, and thought it would be perfect for him. Mostly, because I would only be getting one dish (pie plate dirty-not 6 custard cups. He loved it! I tried some and enjoyed it very much myself. This is now our special treat. Thank you for this wonderful, easy recipe!!!

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i have made this pie three times, and third time was by far the best. It tastes just like creme brulee.
**some pointers**
-when adding the egg mixture, do it very slowly, or your eggs might scramble.
(mine were fine !

- this recipe really needs to be made with a kitchen torch. it really makes the difference. the first time i made it with the broiler i had parts that were burnt, and some were the sugar was not melted enough. the kitchen torch really seals the deal with this dessert.

-serve it right from the refridgerator, and carmelize the sugar *****RIGHT**** before you serve it. if you let the sugar sit on there for a few hours it gets kinda musshy.
if you leave the pie out for a while, and try to cut it when its not very cold, or room temperature, it kinda melts apart and doesnt hold its shape.

-when i made it right from the fridge to the table it was perfect and looked fabulous!!!! held its shape great and tasted even better!

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Ok, getting right to the point following the recipe verbatim almost lead to a pie disaster when browning the top under the broiler and the pie crust BURNED! Luckily I was able to remove the actual crust from around the edges and followed the remainder of the directions and the end result was YUMMMMMMMMMMMO!!!!!!!!!! No one even knew there was a potential CAJUN Creme Brulee Pie :

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I made this pie for Thanksgiving. It was such a great hit, I had to whip up a second one for our traditional "Saturday after left-over Party." I didn't use the Dulce de Leche step and I can't wait to try it with this added step.