Creme Brulee Pie
- 3 tablespoons cornstarch
- 1 2/3 cups heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 3 egg yolks
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- dulce de leche (I use Dulce De Leche Sauce) (optional)
- 1 (9 inch) baked pastry shells, cooled. (I have used graham cracker crust too)
- 1/3 cup sugar
- If using Duce De Leche Sauce prepare it and pour into pie crust.
- Beat cornstarch and cream in heavy saucepan until cornstarch is dissolved.
- Stir in sweetened condensed milk and egg yolks.
- Continue stirring until thick and bubbly.
- Remove from heat and stir in butter and vanilla.
- Pour Creme Brulee into prepared pastry shell and chill for two hours or more.
- Spread sugar over pie and brown in broiler for 5-10 minutes--keep an eye on it so it doesn't burn.
- Refrigerate leftovers.
cornstarch, heavy cream, condensed milk, egg yolks, butter, vanilla, pastry shells, sugar
Taken from www.food.com/recipe/creme-brulee-pie-204371 (may not work)