After a trip this morning to the supermarket, my husband mentioned that it’s been a long time since I made an egg custard pie. With “a long time,” he actually meant just six to seven days ago. So that says a lot about this dessert. It is his favorite. We would usually make this pie once a week, so I understand why he has this cute craving for it. Yes, it’s about time to whip it up again!
So as a happy camper at our small kitchen, I pulled out a medium-size bowl and whisked in everything that I needed. This time, I decided to just use egg yolks instead of using whole eggs. Plus, instead of using plain milk, I went a little too far by making my own sweetened condensed milk. Now that’s a lot of work.
He had two major roles in this task, of course. Preheating the oven and eating the finished product. 🙂
Hey, the efforts (separating the yolks from the egg whites) paid off in the end. I noticed that the flavor is richer this time. Moreover, I loved the texture of the condensed milk and egg yolks combination. The soonest time the pie was cool enough to be tasted, my husband had a big slice for himself. Then he came back for a second one. Knowing that he liked them big time made me very happy. (BIG TIME = two-three big slices when there are only four slices).
That sounded like the ending of this story. NOT.
Halfway through this baking day, I realized something while waiting for the sweetened condensed milk to come to a boil. What will I do with the egg whites since I only used the egg yolks for this recipe? I didn’t plan to waste them.
Like a pop-up, the idea of making a vanilla cake just flickered. Last time I made this simple white cake, John raved about it. So from one recipe to another, my muscles had to work today a little harder. Just because I didn’t want to throw away something that I thought would still be useful. It turned out to be a good idea. Egg whites do the trick if you’re looking for a very spongy or very moist cake. As John would put it, it’s the magic ingredient in every “melts-in-your-mouth” kind of cake. Then I figured again into another situation. For the cake, I didn’t want to use the prescribed amount of butter. But I won’t go into that right now. Click here to see the vanilla cake recipe and the tweaks I made.
So, yes. This has been another day for my husband’s sweet tooth. And I cared less about all the hard work today. Baking is something that I love doing anyway.
To share the fun I had in making this, please feel free to use and follow the recipes below for the custard pie and for the pie crust. You may always opt for a ready-to-use pie shell, but I highly recommend making your own. The steps are easy and simple anyway!
EGG CUSTARD PIE RECIPE
- 1 9-inch pie crust (recipe below)
- 3 eggs, beaten
- 2 tbsps white sugar
- 1/8 tsp salt
- 1 ¼ cups of scalded milk
- 1 tsp real vanilla extract
- 1/8 tsp ground nutmeg (optional)
- Dash of cinnamon-sugar (optional)
HOW TO MAKE AN EGG CUSTARD PIE
- Preheat oven to 425F.
- Mix together eggs, vanilla, salt and sugar. Stir well.
- Blend in the scalded milk. Mix well.
- Add nutmeg.
- Pour custard mixture into the pie crust. Dust the top part with the cinnamon-sugar.
- Bake for 10 minutes at 425F then lower the temperature to 350F and continue baking for 20-25 minutes (or until a knife inserted near center comes out clean).
- Allow to cool before serving.
TIP. Brush the inside bottom and sides of the crust with egg white to help prevent a soggy shell.
PIE CRUST RECIPE
- 1 1/2 cups all-purpose flour
- 2 tsp white sugar
- 1 tsp salt
- 1/2 cup olive oil
- 2 tbsp milk
HOW TO MAKE A PIE CRUST
- Preheat oven to 400F.
- In a bowl, combine all the ingredients. Mix well.
- Pour the mixture into a greased a 9-inch pie pan. Press mixture into bottom and up the sides of the pan. Using a fork, poke holes in bottom and side of crust.
- Bake for 15 minutes or until light brown. Allow to cool.
*This is the original recipe. I used 3 egg yolks for my recent baking activity.
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