Egg Pie Recipe
Creamy egg pie recipe made with eggs, milk, and vanilla extract nestled in a buttery and flaky pie crust. A sweet treat for ordinary days and any occasion.
Equipment
- Oven
- 9 inch round pan
- Rolling Pin
- Mixing Bowl
- Measuring cups and spoons
- Pastry cutter (if available)
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt, fine
- 200 grams unsalted butter, cut into cubes then freeze
- 8 tablespoons cold water
Custard Filling:
- 4 large whole eggs
- 1 large egg yolk
- 1 can (395g) sweetened condensed milk
- 1 cup evaporated milk
- 1-2 teaspoons vanilla extract
- 1 large egg white
Instructions
Making the crust:
- Cut butter into cubes and put in the freezer for about 10 minutes.
- In a mixing bowl, mix together the flour, sugar and salt. Chill for 30 minutes. Cut in butter using a pastry cutter or by pinching the butter with hands into the flour mixture, until it looks like a coarse cornmeal, with a few pea-size pieces of butter remaining.
- Slowly add cold water to the flour mixture, 1 tablespoon at a time, and mix just until well combined. Mix until dough is no longer too crumbly and holds together when squeezed. If the dough is too crumbly and does not hold together, add more water. It is important that you don’t add too much water and don’t over knead the dough.
- Form into a ball and wrap in a plastic wrap then refrigerate for about 30 minutes.
- Since the dough can make 2 pie crusts for this recipe, you can do either of the following. 1.) You can divide the dough into two and save the other half for later use. You can freeze one portion for up to a month. 2.) Or you can double the filling to make 2 egg pies.
- Allow the dough to rest for 3 to 5 minutes at room temperature after chilling.
- Roll out the dough to athickness of 1/4 to 1/8 inch.
- Wrap the dough around the rolling pin and gently lift it into your pie plate, centering it. Ease the dough into the pie plate's edges.
- Cut off any excess doughhanging from the sides and use your fingers to make crimples along the dough'sedge. Allow the dough to chill while making your filling.
Making the filling:
- Optional. Microwave your evaporated milk for 1 minute on high or you can scald milk on the stove top.
- Separate one egg yolk and egg white. The egg white will be whipped to create that foamy look in the batter resulting in a toasted top.
- In a large mixing bowl, combine whole eggs, and egg yolk and whisk for a minute. Then add the condensed milk, evaporated milk, and vanilla extract. Mix well until well incorporated.
- Using a hand mixer, whip the egg white in a separate bowl until soft peaks form, then fold them into the egg yolk mixture. Gently whisk the mixture until it becomes frothy.
Making the egg pie:
- Preheat the oven to 350°F/ 180°C.
- Strain the egg mixture while pouring it over the crust using a strainer. You'll see that foam builds up on the strainer. Get all of the foam by scraping the bottom of the strainer. Make sure that the top is covered by foam.
- Bake for 15 minutes in the preheated oven. Then lower the temperature to 340°F/ 170°C and bake for another 40-45 minutes or until the top turn dark brown color, the sides have set, but the center jiggles slightly. Do not overbake.
- Place in a cooling rack to cool before serving. Note: It's very normal for your egg pie to deflate as it cools. You can also chill the pie to help it set.
- Share and enjoy!
