Caramel Creme Brulee Pie A Slice of Decadence

Instructions:

1. Make the Pie Crust: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water and vinegar, mixing until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
2. Prepare the Filling: In a saucepan, heat heavy cream, milk, and vanilla bean (if using) over medium heat until simmering. Remove from heat and let steep for 15 minutes.
3. Temper the Egg Yolks: In a mixing bowl, whisk together egg yolks, sugar, and salt until pale and thick. Gradually whisk in the warm cream mixture, removing the vanilla bean if used.
4. Assemble and Bake: Roll out the chilled pie crust and fit it into the pie plate. Crimp the edges. Pour the custard filling into the crust.
5. Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. Let cool completely.
6. Chill: Refrigerate the pie for at least 30 minutes to set fully.
7. Make the Caramel Topping: In a saucepan, combine sugar, water, and corn syrup (if using). Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color.
8. Pour & Brûlée: Pour the caramel over the cooled pie. Let it harden slightly. Use a kitchen torch to brulee the sugar, creating a crackly caramel crust. If using the broiler, watch it very carefully to avoid burning.