An easy egg pie recipe that uses kitchen staple ingredients. It is lightly sweet and not too rich, perfect for your everyday dessert indulgence. Use store-bought pie crust or make your own, this egg pie is simply delicious!
For the very first blog post of the year, we have this super simple and easy egg pie recipe. Ironically, even though this egg pie is all about ease and simplicity, it took me almost the whole week to have this recipe published!
My baby daughter is not feeling well and is miserable and very fussy. I had multiple tasks at hand, aside from attending to her almost every 5 minutes, and all work related to the blog has been pushed to the back seat.
This simple egg pie is nothing like our household lately. It is fuss-free, simple and easy.
Especially if you are using store-bought pie shells, or you have pie dough stocked in your freezer, this easy egg pie recipe is such a breeze.
Easy Egg Pie
Unlike the traditional Filipino egg pie that has a dark skin layer on top, this easy egg pie chose the simple route by omitting the whipping of egg whites separately to form that darkened top.
It is a straight up, egg custard filling on the pie shell. You simply whisk together eggs, milk, sugar, vanilla extract and salt.
It won’t be so rich, which I find that most people (especially my husband) prefer. It is light, tasty and just appropriately sweet.
(Or for a richer version try this recipe instead.)
If you are making your own pie crust, you can use your favorite recipe if you prefer. The recipe here produces a flaky and buttery pie crust, guaranteed. It is an all butter crust, yet sometimes I want to use other pie crust recipes for a variation such as shortening/ butter blend, and cream cheese/ butter blend like the one used in this recipe.
Also, the pie crust recipe yields enough for two 9 inch pies. You can freeze one portion for future use. Just double-wrap it in plastic. Freeze for up to a month.
Pointers and Tips for Making Egg Pie
To make a flaky pie crust, it is important to leave the butter in flat small pieces as you incorporate it into the flour. That will ensure the flakiness of the pie crust. Ideally, you are looking for a mixture that resembles a coarse meal with bits of butter here and there.
It is also important to work fast when incorporating the ingredients and when rolling the dough. You don’t want to let the butter soften as that will sabotage the tender, crisp flakiness you are aiming for.
After the pie crust has been positioned in the pie plate, be sure to chill it in the fridge for at least 4 hours to overnight. This gives the dough a chance to relax after being rolled. When ready to bake, take it out from the fridge just when you are ready to pour the filling into it.
Finally, when baking, you can tell if the pie is done when the edges are set and the middle has a very slight jiggle. The residual heat will cook the custard completely and the jiggle will set eventually.
Cool the pie completely and chill in the fridge before serving. The egg pie will be firmer and easy to cut after being chilled.
Then, serve. Nothing like a slice of simple decadence every now and then.
Easy Egg Pie
A recipe for a simple yet tasty egg pie- a perfect dessert for your busy weekday meals.
FOR THE PIE CRUST ( IF NOT USING STORE-BOUGHT. THIS RECIPE YIELDS ENOUGH FOR TWO 9 INCH PIES))
- 2 and 1/2 cup all purpose flour
- 3/4 tsp salt
- 1 tbsp sugar
- 1 cup or 2 sticks butter , cut into cubes and chilled
- 6 tbsp ice water ( or more)
FOR THE FILLING
- 4 large eggs , beaten
- 1/2 cup sugar
- 2 cup whole milk or 2%
- 1/4 tsp vanilla
- pinch of salt
FOR 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 your fingers. You can do a combination of smashing the butter with your fingers and pressing them against your palms until they are incorporated into the flour. The mixture should look like a coarse meal with bits of flat pieces of butter still visible.
Add ice water and continue to incorporate the ingredients using your fingers until the ingredients are starting to form big clumps. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if flour are still loose and not incorporating, add more ice water, about a teaspoon at 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 hold a ball shape with the help of your hands.
Gather the dough and divide it into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight or You can freeze one portion at this point for up to a month.
Flour a working surface. Let the dough rest for about 3- 5 minutes. 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.
MAKE THE FILLING AND BAKE THE PIE
Place your rack in the lowest position of your oven. Preheat oven to 425 F. Combine and whisk together the beaten eggs and sugar in a medium bowl that has a spout. Add the milk, salt and vanilla extract and whisk all ingredients until smooth and incorporated.
Brush the base of your pie crust with egg whites to prevent it from being soggy. Using the tines of a fork, prick several holes over the surface of your pie crust but not all the way to the bottom. Set the pie plate on a baking pan and place in the lowest rack of the preheated oven. Carefully pour the filling into the pie shell. Close the oven door and bake the pie for 15 minutes at 425 F. Then lower the temperature to 400 F and bake for another 25-30 minutes. The pie should look set on the sides but is jiggly in the middle. As soon as you see little brown spots starts to emerge, the pie is done. Let the pie rest in the pan for about 15 minutes. Then refrigerate for at least 4 hours before cutting.
Pie crust recipe from Epicurious
Are you looking for more pie/ tarts recipes? Check these out: