Frugal Gift: Creme Brulée Pie in a Jar

Frugal Gift: Creme Brulée Pie in a Jar

Frugal Gift: Creme Brulée Pie in a Jar




Posted on October 10, 2012 at 2:02 PM

Updated Monday, Nov 12 at 5:02 PM

I've been baking like crazy lately, I guess the Fall weather just brought that on. I thought I would share with you one of my FAVORITE "in the jar" recipes from my sister, Kristy at You're welcome.

{Creme Brulée Pie in a Jar}

The jars I used for these are half pint size jars.  They are perfect for individual size pies and can be picked up at your local Walmart. For this recipe I decided to use the Pillsbury refrigerated pie crust.  I used both crusts to make the 8 pies, you may have additional too depending on the amount that you use to make a few extras.

creme brulee pie in a jar
creme brulee pie in a jar

creme brulee pie in a jar

To make this pie, I simply adapted a basic Creme Brulée pie, I had to adjust the method to account for the jars as opposed to a basic pie crust.  They turned out perfectly and just as I had hoped.  I was able to make 8 servings with 2 pie crust that included the inside of the jar with crust as well as the top.

Be sure and remember when making a pie in a jar, that you need to have a vent on the top of the crust.  In order to do this you can get creative and use cookie cutters to make decorative shapes or you can use a knife and simply cut slits.  I did a few with a basket weave too.  Then, to garnish my pies I added homemade whipped cream and ground cinnamon.

Creme Brulée Pie in a Jar


  • 3 Tbsp Cornstarch
  • 1 2/3 Cup 1/2 and 1/2
  • 1 14oz Can of Sweetened Condensed Milk
  • 3 Egg Yolks, Beaten
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1 Tbsp Butter
  • 1 Tbsp Vanilla Extract
  • 2 9 inch Pastry Shells (I used Pillsbury Refrigerated Shells)
  • 1/4 Cup Sugar
  • 8-10 Half Pint Jars for Canning
  • Homemade Whipped Cream:
  • 1/2 Pint Heavy Whipping Cream
  • 4 Tbsp Powdered Sugar
  • 1/4 Tsp Vanilla
  • 1/2 Tsp Ground Cinnamon


Preheat oven to 375*.

Begin by preparing the pie jars. Make sure they are washed and cleaned out. Then, roll out your pie dough. Use the tops of the jars to make the circles for the lids of the jar. Using the remaining dough pat it into the jar to cover the sides and bottom of the jar to make the pie shell. I left about an inch at the top where the lid would be screwed on without crust.

In a medium saucepan on medium heat, add in the cornstarch and cream, whisk this until fully dissolved.

Next, whisk in the condensed milk, egg yolks, cinnamon, and nutmeg. Continue stirring and cooking on medium heat until thick and bubbly.

At this point, remove from the heat and stir in the butter and vanilla until the butter is completely melted.

Pour enough of the creme brulee mixture into each jar to fill up to the top of your crust. Be sure to add a slit into the round top that you cut out with the lids before sealing it onto the top of the pie. This will allow the filling to breathe during the baking process. At this point I was able to make 8 individual pies; however, you may be able to make a few more depending on the amount of dough that you use.

Top each of the pies with sugar, then place the jars in a casserole dish to easily bake them in the oven.

Bake these in the oven for 45 minutes on 375* or until pie crust has browned.

While these are baking add your whipped cream ingredients to a stand mixer and whisk on high until the whipped cream has formed. At this point I fill a decorator's bag and use a Wilton 1M tip. Set this aside until you are ready to add the whipped cream.

Let these cool completely once the jars have completely cooled you can put them in the fridge for 1-2 hours to chill or serve them warm without chilling. Note: Do not put these jars in the fridge or freezer when they are still hot or warm from the oven.

Add the whipped cream and a little cinnamon to garnish them and enjoy.