Creme Brulee Pie with Graham Crust

Instructions:

1. Preheat the oven to 350°F (180°C).
2. Combine 1½ cups (150g) graham cracker crumbs, 1/3 cup (75g) granulated sugar, and 6 tbsp (85g) melted unsalted butter in a bowl until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
4. Bake the crust for 8–10 minutes until lightly browned and fragrant, then remove and let it cool completely.
5. Heat 2 cups (480ml) heavy cream in a medium saucepan over medium heat until it just begins to simmer.
6. While the cream heats, whisk together 5 large egg yolks, 1/2 cup (100g) granulated sugar, and 1/4 tsp (1.5g) salt in a large bowl until the mixture becomes pale and thick.
7. Temper the eggs by slowly drizzling about 1/2 cup of the hot cream into the egg mixture, whisking constantly. Gradually add the remaining cream and stir in 1 tbsp (15ml) vanilla bean paste.
8. Pour the custard mixture through a fine-mesh strainer into the cooled crust to remove air bubbles.
9. Bake the pie at 325°F (160°C) for 25–30 minutes until the edges are set but the center still has a slight, jelly-like wobble; it should reach an internal temperature of 160°F/71°C.
10. Remove from the oven and let the pie cool to room temperature on a wire rack.
11. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours until firm.
12. Just before serving, sprinkle 1/4 cup (50g) granulated sugar in a thin, even layer across the top of the chilled pie.
13. Using a kitchen torch, melt the sugar in circular motions until it turns a deep amber brown.
14. Allow the sugar to harden for 2–3 minutes before slicing into 8 pieces.