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Nov 23

easy egg custard pie

This is not a wobbly egg custard pie, it’s firm but really delicious. I swear I could have eaten the entire pie if I wasn’t thinking of sharing it to my husband and my dogs, but still I ate two-thirds of the pie before my husband arrived from work. I made the pie dough one day before and just put it freezer. Then, I blind baked the pie crust 2 hours before I made the fillings, just enough time to let the pie crust cool before pouring the filling in.

egg custard pieA. Prepare the Dough

3 cups all purpose flour
1 cup cold butter, cut into cubes
1 teaspoon salt
16 tablespoon cold water


1. In a large bowl, mix flour and salt.
2. Using a pastry blender or hands, cut the butter into the flour mix until the color resembles the cornmeal or yellowish.
3. Add the cold water to the butter-flour mix and bring the it together to form a ball. Do not knead.
4. Divide the dough into two parts. Shape the dough into a flat dish. Cover with a plastic wrap and then refrigerate for at least an hour. The dough can be frozen for future use, just thaw it in the refrigerator before baking.


egg pieB. Blind Bake the Pie Crust


1. Preheat oven to 220 degrees Celsius.
2. Place the cold pie dough in between two large plastic sheets and then roll the dough out until it’s big enough to cover the pie dish.
3. Remove on plastic sheet from the rolled out dough. Place the dough in the pie dish.
4. Put a baking paper on top of the dough and pour the weights on top of it. Weights can be beans or rice.
5. Bake the crust for 10-15 minutes or until the edges are golden.
6. Remove the weights and let the pie crust cool.

egg pie recipeC. Prepare Egg Custard Filling


4 eggs, beaten
3/4 cup sugar
1 cup milk
3 tablespoon butter, melted
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
spice (optional: cinnamon powder or nutmeg)


1. Preheat oven to 210 Celcius.
2. Mix sugar, milk, butter, vanilla, flour, spice until combine thoroughly. Add eggs and mix.
3. Pour the mixture in the pie crust.
4. Bake for 45 mins or until the knife inserted comes out clean.
5. Remove from oven and let it cool on the rack then refrigerate for at least 30 minutes before serving.




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