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Egg Pie Recipe

by Sheryl S

Easily make the ultimate egg pie from scratch with this recipe. This is a simple, classic egg pie that everyone will love!

INGREDIENTS:

Crust:

3 tablespoons sugar

¾ c. unsalted butter, cut into cubes and softened

2 c. all-purpose flour

¼ c. cold water

½ teaspoon salt

Filling:

4 large eggs and another 1 large egg with white and yolk separated

1 c. evaporated milk

1 teaspoon fresh kalamansi or lemon juice

1 can condensed milk (14 ounces)

1 teaspoon vanilla extract

How to make Egg Pie

Crust:

Step 1: In a bowl, combine the flour, sugar, and salt. Then, add the butter and mix using a mixer until just blended.

Step 2: Gradually add the cold water, mixing constantly until everything is combined.

Step 3: Into a large ball, form the dough and keep it in the fridge for at least 30 minutes.

Step 4: Flatten the dough on a working table dusted with flour. Into about half an inch centimeter thick, flatten the dough using a rolling pin, making sure the dough is thick enough to cover a 9-inch pie pan or dish.

Step 5: On the baking pan, scatter and press the flattened dough. You can also use a pie dish or aluminum foil. Trim the dough using kitchen sears to about a half-inch overhang. Keep the trimmings aside to use to cover up thin areas of the crust when fluting the edges.

Step 6: Using a fork, sheer the edges or pinch the sheer around with your fingers. Keep the dough in the fridge while preparing the filling.

Filling:

Step 7: Heat the evaporated milk in the microwave oven for about a minute.

Step 8: In a mixing bowl, whisk the 4 egg yolks and the separated egg yolk. Gradually add in the condensed while stirring constantly. Next, add the vanilla extract along with the lemon juice, whisking until everything is blended.

Step 9: Stir in the evaporated milk until well blended.

Step 10: Using an electric mixer, beat the egg white until soft peaks form.

Step 11: Into the mixture, fold in the beaten egg white.

To bake the pie:

Step 12: Prepare the oven. Preheat it to 350 degrees F.

Step 13: On the refrigerated pie crust, pour the filling. Place in the preheated oven and bake for about 15 minutes. After 15 minutes, adjust the oven temperature to 325 degrees F and bake for another 40 to 45 minutes or until a toothpick inserted in the filling comes out clean.

Step 14: When done, take the egg pie out of the oven and let it cool before serving. Enjoy!

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Egg Pie Recipe

Easily make the ultimate egg pie from scratch with this recipe. This is a simple, classic egg pie that everyone will love!
Course Dessert
Cuisine Asian

Ingredients
  

  • Crust:
  • 3 tablespoons sugar
  • ¾ c. unsalted butter cut into cubes and softened
  • 2 c. all-purpose flour
  • ¼ c. cold water
  • ½ teaspoon salt
  • Filling:
  • 4 large eggs and another 1 large egg with white and yolk separated
  • 1 c. evaporated milk
  • 1 teaspoon fresh kalamansi or lemon juice
  • 1 can condensed milk 14 ounces
  • 1 teaspoon vanilla extract

Instructions
 

  • Crust:
  • In a bowl, combine the flour, sugar, and salt. Then, add the butter and mix using a mixer until just blended.
  • Gradually add the cold water, mixing constantly until everything is combined.
  • Into a large ball, form the dough and keep it in the fridge for at least 30 minutes.
  • Flatten the dough on a working table dusted with flour. Into about half an inch centimeter thick, flatten the dough using a rolling pin, making sure the dough is thick enough to cover a 9-inch pie pan or dish.
  • On the baking pan, scatter and press the flattened dough. You can also use a pie dish or aluminum foil. Trim the dough using kitchen sears to about a half-inch overhang. Keep the trimmings aside to use to cover up thin areas of the crust when fluting the edges.
  • Using a fork, sheer the edges or pinch the sheer around with your fingers. Keep the dough in the fridge while preparing the filling.
  • Filling:
  • Heat the evaporated milk in the microwave oven for about a minute.
  • In a mixing bowl, whisk the 4 egg yolks and the separated egg yolk. Gradually add in the condensed while stirring constantly. Next, add the vanilla extract along with the lemon juice, whisking until everything is blended.
  • Stir in the evaporated milk until well blended.
  • Using an electric mixer, beat the egg white until soft peaks form.
  • Into the mixture, fold in the beaten egg white.
  • To bake the pie:
  • Prepare the oven. Preheat it to 350 degrees F.
  • On the refrigerated pie crust, pour the filling. Place in the preheated oven and bake for about 15 minutes. After 15 minutes, adjust the oven temperature to 325 degrees F and bake for another 40 to 45 minutes or until a toothpick inserted in the filling comes out clean.
  • When done, take the egg pie out of the oven and let it cool before serving. Enjoy!

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