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!
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.