So deliciously light and flavorful, this Egg Custard Pie is crazy easy to make. Using simple ingredients and a ready-made crust, this delectable pie is bound to become a staple dessert in your home! Everyone loves this!
My daughter Sophie has been in a baking frenzy this weekend! She just loves to bake and her friends love her delicious creations so much so that so many of them have asked her to bake for them and buy her baked goodies! She’s only 12, in case you’re wondering. And yet, you’d think she’s quite a baking expert with the. fabulous and yummy sweet treats she’d made!
Truth be told, I think she is a better baker than me! She’s done French macarons – delectable cookies made from almond flour and meringue with a countless variety of colors, flavors and fillings!
These cookies are quite difficult and highly technical and even some experienced bakers may find it tricky to do. Yet, she’s probably baked hundreds of them already at 12 years old.
I myself, haven’t even dared make macarons because I’d know I’d mess them up for sure. They’d probably come out flat or without those tiny little feet (little ruffles around the edge of the shells) that make macarons the creme de la creme of cookies!
I think I am more of a cook than a baker that’s why. My dear daughter, on the other hand, has always been more passionate about baking than cooking.
I say that is a win-win situation for us because I can supply the main food and she can take care of desserts! That way, we’d always have a complete meal, right?
While I do occasionally bake, I often limit myself to rustic and easy desserts as I don’t like to get lost on technical stuff! Hence, this easy yet delicious custard pie!
Anyway, I baked this delicious custard pie because Sophie had some left-over egg yolks because she made some macarons again. Being meringue-based, she only needed the egg whites and not the egg yolks.
Naturally, I didn’t want them to go to waste and I would never think of throwing them into the bin!
Initially, I thought I’d simply make my favorite flan or creme caramel because I needed to update my old photos on the blog. However, I didn’t fancy much making some of the caramel – I was feeling lazy.
So I activated my little gray cells and that led me to make this delicious custard! Yay!
I simply got a store-bought pie (with the hot weather we’re having I didn’t want to make any extra labor in making a pie from scratch!). Besides, I wanted something so delightfully simple and something that can be made in a breeze!
I know my creme caramel flan (or leche flan in the Philippines) would be the perfect starting point for this custard pie. I knew a recipe based on it would work well and I am so glad it did!
The result is this easy-peasy scrumptious egg custard pie that takes mere minutes to make! Seriously, all you need to do is mix up the custard filling, pour it over the ready-made pie shell (yes, no extra effort in making a crust [unless you feel like it, which you certainly may!]).
How do I know this is delicious? Well, I actually brought this pie to a lakeside get-together and swimming with my friends, and those who tried it found it delightfully good! I know because they had an extra slice or 2!
So what are you waiting for? Make it soon!
Delicious Egg Custard Pie
So deliciously light and flavorful, this Egg Custard Pie is crazy easy to make. Using simple ingredients and ready-made crust, this delectable pie is bound to become a staple dessert in your home! Everyone loves this!
- 2 ready-made pie crust, if frozen defrost first
- 5 egg yolks
- 2 eggs
- 12 oz can of evaporated milk
- 14 oz can condensed milk
- ½ tsp vanilla extract or half almond and vanilla
- ½ tsp almond extract
- ¼ cup granulated white sugar
Preheat the oven to 350F. Gently prick the bottom of the crust with a fork several times. Bake in the oven for 10 minutes. Take it out and allow it to cool down slightly. Note: The bottom of the crust may rise or expand a little but don't worry it would deflate once you take it off the oven. Set aside.
Make the custard filling. In a large bowl, beat the egg yolks and eggs until combined. Pour in the evaporated milk and condensed milk. Add the sugar and the vanilla and almond extracts. Mix everything well.
Pour the custard over a fine strainer placed above the ready-made pie crust or shell. Make sure to divide the filling evenly between the two pie shells.
Bake at 350F for about 40 minutes or until set and golden brown on top. Cool completely before serving. You may refrigerate the pie before serving or serve it at room temperature.
Tips and Tricks
If you don't have or don't like almond extract, you may use vanilla extract alone. It should still be delicious.
You can also make this into just one large pie if you like. Make sure to use a 10-inch pie plate if you do so.
I prefer to serve and eat it at room temperature which is what we do in the Philippines but if you prefer it chilled, then serve it straight from the refrigerator.