Beat eggs slightly with sugar and salt. Cool milk to lukewarm and add gradually with vanilla, stirring only until sugar is dissolved.
Pour most of custard in pie shell, place in oven, and pour in rest of custard. Sprinkle with nutmeg before or after baking.
Bake at 450 degrees for 20 minutes and 400 degrees for 12-15 minutes. The egg custard pie recipe is ready..enjoy it !
1 cup unsalted butter (or two sticks) cut into little cubes and chilled
6 tbsp ice water
For the Egg Pie Filling
5 egg yolks from large eggs
1 cup evaporated milk
1 can condensed milk 300 ml
1 tsp vanilla extract
2 egg whites from large eggs
Instructions
Make the Pie Crust
In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed.
The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.
Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.
After chilling, flour a working surface.
Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.
Blind bake:
Preheat oven to 400 F. Cut a piece of parchment paper that is enough to cover the entire pie shell. Position it over the pie shell and fill it with uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights and the parchment and bake for another 5 minutes. Take it out from the oven and allow to cool while you prepare the filling.
Cool. Enjoy the FILIPINO STYLE EGG PIE recipes !!!
Preheat oven to 400 F.
Blend above ingredients together for about a minute.
Place in buttered 9 inch pie plate.
Sprinkle with flaked or shredded coconut.
Bake until knife inserted 1 inch from edge comes out clean (about 30 minutes). Cool. Enjoy the Amazing Egg Custard Pie !!!
1. Beat egg yolks and 3/4 c. sugar together. Put in medium saucepan over low heat. Heat butter in egg mix, stirring constantly. Remove from heat when butter melts. Add in evaporated lowfat milk and vanilla. Pour into crust and bake for 15 min at 400 degrees. Reduce heat to 350 degrees and continue to bake till custard is set. Use 4 egg whites with 3 Tbsp. sugar for meringue. After beating, spread on pie and return to oven to brown. Cool. Enjoy the Egg Custard Pie With Meringue Recipe !!!
Combine all ingredients in deep mixing bowl and beat until sugar is dissolved. Pour into unbaked pie shell and bake at 350 degrees in preheated oven for 45 minutes or until custard is set. Let cool before slicing. The egg custard pie recipe is ready ! Enjoy it !
egg-custard-pie-recipes.
Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven and set aside.
Separate one egg; set the white aside. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture.
Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Enjoy it!
Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack. Enjoy!
