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FILIPINO STYLE EGG PIE


 FILIPINO STYLE EGG PIE

Creamy, Golden, and Irresistible 🇵🇭

Filipino Egg Pie is a beloved bakery classic—smooth, lightly sweet custard with a rich golden top, baked in a flaky crust. Found in nearly every panadería across the Philippines, this iconic dessert is simple, comforting, and deeply nostalgic.

What Makes Filipino Egg Pie Different

Unlike Western custard pies, Filipino egg pie:

This pie is traditionally served chilled or at room temperature and pairs perfectly with coffee or afternoon merienda.

Ingredients

Pie Crust

  • 1 (9-inch) unbaked pie crust (homemade or store-bought)

Egg Pie Filling

  • 4 large egg yolks

  • 2 large eggs

  • 1 can (14 oz / 395 g) sweetened condensed milk

  • 1 cup evaporated milk

  • 1 tsp vanilla extract

  • Zest of 1 calamansi or ½ lemon (optional but authentic)

How to Make Filipino Style Egg Pie

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges.

Step 2: Make the Custard

In a large bowl:

  1. Whisk egg yolks and whole eggs until smooth.

  2. Add condensed milk and evaporated milk.

  3. Stir in vanilla and calamansi or lemon zest.

  4. Mix gently to avoid incorporating air bubbles.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.

Step 4: Bake

Bake for 45–55 minutes, or until:

  • Center is just set with a slight jiggle

  • Top is golden yellow

  • Knife inserted near the center comes out mostly clean

Step 5: Cool and Chill

Cool completely at room temperature. Refrigerate for at least 2 hours before slicing for clean, bakery-style slices.




How to Get the Signature Golden Top

  • Use extra egg yolks (do not skip)

  • Bake on the center rack

  • Avoid overmixing to prevent bubbles

  • Do not cover while baking

The golden surface is the hallmark of authentic Filipino egg pie.

Serving Suggestions

  • Serve chilled or slightly warm

  • Pair with barako coffee or hot chocolate

  • Perfect for merienda, holidays, or potlucks

Tips for Authentic Filipino Egg Pie

  • Condensed milk provides sweetness—do not add sugar

  • Evaporated milk creates creamy structure

  • Calamansi zest adds subtle brightness (optional but recommended)

  • Let the pie rest—flavor improves after chilling

Why This Recipe Works

This recipe mirrors classic Filipino bakery egg pie: rich from egg yolks, creamy from evaporated milk, naturally sweetened with condensed milk, and baked gently for a smooth, custard-like texture that slices beautifully.

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Authentic Filipino Style Egg Pie made with condensed milk, egg yolks, and evaporated milk. Creamy, golden, and just like bakery-style panadería egg pie.



OTHER RECIPES



Ingredients

For the Pie Crust 
  • 2 and 1/2 cup all-purpose flour
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 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.

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 !!!






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Amazing Egg Custard Pie


Amazing Egg Custard Pie 

Silky, Old-Fashioned Perfection

This Amazing Egg Custard Pie is everything a classic dessert should be—creamy, gently sweet, and baked to silky perfection in a flaky crust. Made with simple pantry ingredients, it’s a timeless recipe that never goes out of style.

Why This Egg Custard Pie Is Truly Amazing

  • Ultra-Smooth Texture: Soft, creamy custard that melts in your mouth

  • Old-Fashioned Flavor: Just like the pies cooling on grandma’s windowsill

  • Simple Ingredients: No shortcuts, no gimmicks—just honest baking

  • Perfect for Any Occasion: Holidays, Sunday dinners, or everyday comfort

Ingredients

Pie Crust

Custard Filling

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 ½ cups whole milk (or half-and-half for extra richness)

  • 1 tsp vanilla extract

  • ¼ tsp salt

  • ¼ tsp ground nutmeg (optional, but traditional)

How to Make Amazing Egg Custard Pie

Step 1: Preheat the Oven

Preheat oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate and crimp edges.

Step 2: Mix the Custard

In a large bowl, whisk together eggs, sugar, salt, and vanilla until smooth.
Slowly whisk in the milk until fully combined.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.
Sprinkle nutmeg evenly over the top, if using.

Step 4: Bake

Bake for 40–45 minutes, or until the custard is set around the edges and slightly jiggly in the center.
A knife inserted near the center should come out mostly clean.

Step 5: Cool Completely

Allow the pie to cool at room temperature, then refrigerate for at least 2 hours before slicing.

How to Tell When Custard Pie Is Done

  • Center jiggles slightly like gelatin

  • Edges are set and lightly puffed

  • No liquid movement when gently shaken

Overbaking will cause curdling—remove the pie while the center still trembles.

Serving Suggestions

  • Serve chilled or at room temperature

  • Top with whipped cream for a modern touch

  • Pair with coffee or tea for the ultimate comfort dessert

Pro Tips for the Best Egg Custard Pie

  • Use whole milk or half-and-half for the creamiest texture

  • Bake on the center rack to prevent over-browning

  • Let the pie cool fully—custard sets as it rests

  • Nutmeg adds classic flavor, but cinnamon works too

Why This Recipe Works

Egg custard pie relies on balance—not too much sugar, not too much heat. This recipe delivers a smooth, creamy custard that sets perfectly every time, making it a dependable classic you’ll come back to again and again.

SEO Meta Description

This Amazing Egg Custard Pie is creamy, silky, and perfectly sweet. A classic old-fashioned recipe made with simple ingredients and baked to perfection.

OTHER RECIPES



  Egg Custard Pie Recipe Ingredients
  • 2 cups milk
  • 1/2 cup flour, all-purpose
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 3 tablespoons butter unsalted, softened
  • 4 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
Garnish Egg Custard Pie Recipe Instructions:

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 !!!




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Egg Custard Pie With Meringue Recipe


Egg Custard Pie With Meringue Recipe

Creamy, Sweet, and Fluffy

Take your classic egg custard pie to the next level with a cloud of golden meringue. This timeless dessert combines silky custard with a light, airy topping for an unforgettable treat.

Why You’ll Love This Egg Custard Pie with Meringue

  • Creamy Custard: Smooth, rich, and perfectly sweet.

  • Fluffy Meringue: Light, airy topping with a delicate golden finish.

  • Show-Stopping Dessert: Perfect for holidays, family dinners, or any special occasion.

Ingredients

For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ cup unsalted butter, chilled and cubed

  • 3–4 tbsp ice water

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

For the Meringue:

  • 3 large egg whites

  • ¼ tsp cream of tartar

  • ¼ cup granulated sugar

  • ½ tsp vanilla extract

Instructions

1. Prepare the Pie Crust

  1. In a bowl, combine flour and salt.

  2. Cut in butter until mixture resembles coarse crumbs.

  3. Gradually add ice water until dough forms a ball.

  4. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Pre-Bake the Crust

  1. Preheat oven to 375°F (190°C).

  2. Roll out dough and fit into a 9-inch pie pan.

  3. Prick the bottom with a fork, line with parchment, and add pie weights.

  4. Bake for 15 minutes, remove weights, and bake another 5 minutes. Cool slightly.

3. Make the Custard

  1. Whisk eggs, sugar, vanilla, and salt until smooth.

  2. Gradually whisk in milk or cream.

  3. Pour custard into pre-baked crust.

  4. Bake at 350°F (175°C) for 30–35 minutes, until custard is set but slightly wobbly. Let cool slightly.

4. Prepare the Meringue

  1. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.

  2. Gradually add sugar, beating until stiff, glossy peaks form.

  3. Beat in vanilla extract.

5. Top and Bake

  1. Spread meringue over slightly cooled custard, sealing edges to the crust.

  2. Bake at 375°F (190°C) for 8–10 minutes, until meringue is lightly golden.

  3. Cool at room temperature, then chill for at least 1 hour before serving.




Serving Suggestions

  • Serve slices immediately to showcase the fluffy meringue.

  • Garnish with a light dusting of cinnamon, nutmeg, or cocoa powder.

  • Pair with fresh berries or a drizzle of caramel for extra indulgence.

Tips for Perfect Custard Pie with Meringue

  • Use room-temperature egg whites for a fluffier meringue.

  • Seal the meringue to the edges to prevent shrinking.

  • Don’t overbake the meringue—golden peaks are perfect.

  • Chill before slicing for clean, stable slices.

Meta Description (SEO)

Egg Custard Pie with Meringue: a classic dessert with silky custard and a fluffy golden topping. Step-by-step recipe for a perfect pie every time.


OTHER RECIPES




Egg Custard Pie Recipe Ingredients 

 * 4 Large eggs, separated 
 * 3/4 c. sugar 
 * 1 stick butter 
 * 1 teaspoon vanilla 
 * 8 tbsp. sugar 
 * 1 partially baked pie shell 

  Egg Custard Pie Recipe Instructions 

 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 !!!

Egg Custard Pie With Meringue Recipe Video:




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OLD IVORY'S EGG CUSTARD PIE



OLD IVORY'S EGG CUSTARD PIE 

A Timeless Classic

Experience the rich, creamy goodness of Old Ivory’s Egg Custard Pie—a beloved dessert that brings the warmth of tradition and the sweetness of home to your table.

Why Old Ivory’s Egg Custard Pie Is Special

  • Rich, Creamy Custard: Silky smooth and perfectly balanced.

  • Classic Appeal: A dessert that has stood the test of time, reminiscent of family kitchens and Sunday dinners.

  • Simple Ingredients: No complicated steps, just traditional flavors done right.

Ingredients

For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ cup unsalted butter, chilled and cubed

  • 3–4 tbsp ice water

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

  • Optional: a dash of nutmeg for traditional flavor

Instructions

1. Prepare the Pie Crust

  1. In a bowl, combine flour and salt.

  2. Cut in butter until mixture resembles coarse crumbs.

  3. Add ice water gradually, forming a dough.

  4. Shape into a disc, wrap in plastic, and chill 30 minutes.

2. Pre-Bake the Crust

  1. Preheat oven to 375°F (190°C).

  2. Roll dough to fit a 9-inch pie pan.

  3. Prick the bottom with a fork, line with parchment, and add pie weights.

  4. Bake 15 minutes, remove weights, bake another 5 minutes. Let cool slightly.

3. Make the Custard

  1. Whisk eggs, sugar, and vanilla until smooth.

  2. Gradually whisk in milk or cream and a pinch of salt (and nutmeg if desired).

4. Assemble and Bake

  1. Pour custard into the pre-baked crust.

  2. Bake at 350°F (175°C) for 40–45 minutes, until custard is set but slightly wobbly in the center.

  3. Cool at room temperature, then chill for at least 1 hour before slicing.



Serving Suggestions

  • Serve plain to enjoy the pure custard flavor.

  • Garnish with a light dusting of cinnamon or nutmeg.

  • Pair with fresh fruit or whipped cream for a modern twist.

Tips for the Perfect Old Ivory’s Egg Custard Pie

  • Avoid overbaking to keep custard silky.

  • Chill before slicing for clean, firm pieces.

  • Use fresh ingredients—high-quality eggs and milk make all the difference.

Meta Description (SEO)

Old Ivory’s Egg Custard Pie: a classic, creamy dessert with a tender crust. Perfect for family traditions and nostalgic homemade treats.






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.

OLD IVORY'S EGG CUSTARD PIE VIDEO:



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Mom's Custard Pie Recipe


Mom's Custard Pie Recipe

Creamy, Comforting, and Timeless

Bring a taste of home to your kitchen with Mom’s Custard Pie—a classic dessert loved for generations. Silky custard, tender crust, and simple ingredients make it a family favorite.

Why You’ll Love Mom’s Custard Pie

  • Comfort Food at Its Best: Smooth, sweet custard in a buttery pie crust.

  • Simple Ingredients: No fancy add-ins—just the basics done perfectly.

  • Nostalgic Flavor: The kind of dessert that reminds you of family gatherings and cozy afternoons.

Ingredients

For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ cup unsalted butter, chilled and cubed

  • 3–4 tbsp ice water

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

  • Optional: a dash of nutmeg for extra warmth

Instructions

1. Make the Pie Crust

  1. Combine flour and salt in a large bowl.

  2. Cut in butter until mixture resembles coarse crumbs.

  3. Add ice water gradually until dough comes together.

  4. Form into a disc, wrap in plastic, and chill 30 minutes.

2. Pre-Bake the Crust

  1. Preheat oven to 375°F (190°C).

  2. Roll dough to fit a 9-inch pie pan.

  3. Prick bottom with a fork, line with parchment, and add pie weights.

  4. Bake 15 minutes, remove weights, bake another 5 minutes. Cool slightly.

3. Prepare the Custard

  1. Whisk eggs, sugar, and vanilla until smooth.

  2. Gradually whisk in milk or cream and salt (and nutmeg, if using).

4. Assemble and Bake

  1. Pour custard into pre-baked crust.

  2. Bake at 350°F (175°C) for 40–45 minutes, until custard is set but slightly wobbly in the center.

  3. Cool at room temperature, then chill at least 1 hour before slicing.




Serving Suggestions

  • Serve plain for classic flavor.

  • Top with fresh fruit, whipped cream, or a sprinkle of cinnamon.

  • Pair with tea or coffee for a comforting dessert experience.

Tips for the Best Mom’s Custard Pie

  • Avoid overbaking to keep custard smooth and creamy.

  • Chill before slicing for clean cuts.

  • Fresh ingredients make all the difference—use whole milk and quality eggs.

Meta Description (SEO)

Mom’s Custard Pie Recipe: a classic, creamy dessert with a tender crust. Perfect for family gatherings or cozy homemade treats.

OTHER RECIPES



Ingredients
  • 1 unbaked pastry shell (9 inches)
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-1/2 cups 2% milk
  • 1/4 teaspoon ground nutmeg
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!

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Grandma's Egg Custard Pie


Grandma's Egg Custard Pie

Classic, Creamy, and Comforting

Step back in time with this traditional Grandma’s Egg Custard Pie recipe—simple, comforting, and impossibly creamy. Perfect for family gatherings or a cozy dessert at home.

Why You’ll Love Grandma’s Egg Custard Pie

  • Classic Flavor: Sweet, silky custard nestled in a tender pie crust.

  • Nostalgic Comfort: Just like the pie your grandma used to make.

  • Simple Ingredients: Pantry staples combine for a dessert that feels homemade and special.

Ingredients

For the Pie Crust:

  • 1 ¼ cups all-purpose flour

  • ½ tsp salt

  • ½ cup unsalted butter, chilled and cubed

  • 3–4 tbsp ice water

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

  • Optional: a pinch of nutmeg for a traditional touch

Instructions

1. Prepare the Pie Crust

  1. In a bowl, combine flour and salt.

  2. Cut in the chilled butter until the mixture resembles coarse crumbs.

  3. Gradually add ice water, 1 tbsp at a time, until the dough forms a ball.

  4. Flatten into a disc, wrap in plastic, and chill for 30 minutes.

2. Pre-Bake the Crust

  1. Preheat oven to 375°F (190°C).

  2. Roll out dough and fit into a 9-inch pie pan.

  3. Prick the bottom with a fork, line with parchment paper, and fill with pie weights.

  4. Bake 15 minutes, remove weights, and bake another 5 minutes. Let cool slightly.

3. Make the Custard

  1. In a bowl, whisk eggs, sugar, and vanilla until smooth.

  2. Gradually whisk in milk or cream and a pinch of salt (and nutmeg, if using).

4. Assemble and Bake

  1. Pour custard into the pre-baked crust.

  2. Bake at 350°F (175°C) for 40–45 minutes, or until custard is set but slightly wobbly in the center.

  3. Let cool at room temperature, then chill for at least 1 hour before slicing.

Serving Suggestions

  • Serve plain for a traditional taste of home.

  • Add a sprinkle of cinnamon or nutmeg on top for extra warmth.

  • Pair with fresh berries or whipped cream for a modern twist.

Tips for the Perfect Custard Pie

  • Don’t overbake—custard continues to set as it cools.

  • Chill completely before slicing for clean, neat pieces.

  • Use fresh ingredients—good eggs and milk make all the difference.

Meta Description (SEO)

Make Grandma’s Egg Custard Pie with this classic, creamy recipe. Simple ingredients, silky custard, and a tender pie crust for a nostalgic dessert.

OTHER RECIPES



Ingredients
  • 1 (9 inch) unbaked pie crust
  • 3 eggs, beaten
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg white
  • 2 1/2 cups scalded milk
  • 1/4 teaspoon ground nutmeg
  • 3 drops yellow food coloring (optional)

Directions
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!

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Egg Custard Pie With Fresh Peaches Recipe


Egg Custard Pie With Fresh Peaches Recipe

Sweet, Silky, and Seasonal

Elevate your dessert game with this luscious Egg Custard Pie topped with juicy, fresh peaches. Perfect for summer gatherings or a cozy weekend treat!

Why You’ll Love This Peach Custard Pie

  • Seasonal Freshness: Using ripe peaches brings a natural sweetness and juicy flavor that pairs beautifully with creamy custard.

  • Silky Texture: The custard is perfectly smooth and delicate, complementing the tender pie crust.

  • Simple Yet Impressive: Few ingredients, minimal fuss, and maximum wow factor.

Ingredients

For the Pie Crust:

For the Custard:

  • 3 large eggs

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 1 ½ cups whole milk or cream

  • Pinch of salt

For the Topping:

  • 2–3 fresh peaches, peeled and thinly sliced

  • 1–2 tbsp granulated sugar (optional, for extra caramelization)

  • ½ tsp ground cinnamon (optional)

Instructions

1. Prepare the Pie Crust

  1. In a large bowl, combine flour and salt.

  2. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

  3. Gradually add ice water, 1 tbsp at a time, until dough comes together.

  4. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. Pre-Bake the Crust

  1. Preheat the oven to 375°F (190°C).

  2. Roll out the chilled dough on a lightly floured surface and fit into a 9-inch pie pan.

  3. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.

  4. Bake for 15 minutes, then remove weights and bake an additional 5 minutes. Let cool slightly.

3. Make the Custard

  1. In a medium bowl, whisk together eggs, sugar, vanilla, and a pinch of salt until smooth.

  2. Gradually whisk in the milk or cream until fully combined.

4. Assemble the Pie

  1. Arrange peach slices evenly over the pre-baked crust.

  2. Pour the custard over the peaches, filling to just below the rim.

  3. Optionally, sprinkle with sugar and cinnamon for extra flavor.

5. Bake the Pie

  1. Reduce oven temperature to 350°F (175°C).

  2. Bake for 40–45 minutes, or until custard is set but still slightly wobbly in the center.

  3. Let cool completely at room temperature, then chill for at least 1 hour before serving.

Serving Suggestions

Tips for the Perfect Peach Custard Pie

  • Use ripe but firm peaches to avoid watery custard.

  • Don’t overbake, or the custard will curdle.

  • Chill before serving for clean slices and enhanced flavor.

Why This Recipe Stands Out

This Egg Custard Pie with Fresh Peaches combines classic baking with fresh, seasonal fruit. It’s elegant enough for entertaining yet simple enough for a weeknight treat. The creamy custard and juicy peaches create a balanced dessert that’s irresistible.

Meta Description (SEO)

Indulge in a silky Egg Custard Pie with Fresh Peaches. Step-by-step recipe with tips for perfect crust, creamy custard, and juicy fruit topping.

OTHER RECIPES


Egg Custard Pie Recipe Ingredients
 * 4 peaches (fresh)
* Unbaked 9" pie shell
* 2 Large eggs, beaten
* 1 c. lowfat milk
* 3/4 c. sugar
* 2 tbsp. flour
* Healthy pinch of salt
* Few drops almond extract

Egg Custard Pie Recipe Instructions
1. Pare peaches, cut in halves and remove pits. Arrange, cut side up, in the unbaked pie shell. Beat Large eggs well, add in lowfat milk and stir in sugar, flour and salt, that have been mixed together; add in the almond extract.
lowfat milk
2. Pour over the peaches. Bake in 400 degree oven for 10 min; then reduce heat to 325 degrees and continue baking 40 min longer. Test with knife inserted in custard, comes out clean. Remove to rack to cold. Serves 5 or possibly 6 people. Enjoy the egg custard !

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