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+ servings

Egg Custard Pie

This Egg Custard Pie baked quickly from an easy recipe of a good friend. I often make big batches of pie crust dough and freeze them in individual disks encased in plastic wrap. It is convenient to have pie crust dough available for pies or desserts you have to bake at a moment’s notice or during big holiday events. The pie crust recipe was from a previous AsianInAmericamag blog post. The egg custard recipe was adapted from the “Southern Pies” Cookbook by Nancie McDermott. Serves 4.
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Egg Custard Pie
Servings: 4 people
Calories: 195kcal
Author: Asian in America

Equipment

  • Oven-proof Pie Plate: 9-inches diameter

Ingredients

  • 1 pastry recipe for a single crust pie
  • 1 1/4 cups milk
  • 4 whole large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Make the dough for a single layer pie crust and using a rolling pin, roll it out on a dry, floured surface. Click on past blog recipe here. Or use a store-bought pie crust.
  • Preheat the oven to 350 F degrees. Using a 9-inch pie pan, place the pie crust dough on top. Trim the edges or any hanging dough. Press down the pie plate with a fork or fingers to shape the edge nicely.
  • Pre-bake the pie crust at 350 F for about 12 to 15 minutes. Take out of the oven and allow to cool slightly on counter while filling is prepared.
  • Using a medium-sized stock pot, over medium fire, heat the milk until it steams. There should be small bubbles on the edge of the pan. This will happen in about 5 to 6 minutes. Do not let the milk boil. Remove from heat and let the milk rest on the counter.
  • In a medium-sized bowl, beat the eggs. Pour in the sugar, vanilla and salt. Stir well till sugar is dissolved.
  • Pour the milk into the egg mixture very slowly while whisking with a wire whisk or a wooden spoon.
  • Place the custard mixture into the pre-baked pie crust. Put the pie in the bottom rack of the oven. Bake at 350 F for 25 to 35 minutes. The middle part of the filling must be firm.
  • When pie is cooked, cool on the counter till it is at room temperature. Cover and chill egg custard pie overnight before serving.
  • Recipe notes: The recipe for the pie crust pastry on the past blog site is for a double layer. You can divide the ingredients listed and make one single pastry crust or make the entire recipe, use half and freeze the rest wrapped in plastic.
  • Cook's comments: This egg custard pie looks and tastes just like the egg pie from our childhood which we enjoyed back in the Philippines. The "Southern Pies" Cookbook by Nancie McDermott has a great collection of classic pie recipes for all those who love pie or enjoy baking it. The cookbook is available on Amazon.
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Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 41g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 101mg | Sugar: 41g | Vitamin A: 124IU | Calcium: 86mg