Egg Pie
Prep time
Cook time
Total time
This egg pie boasts of a creamy egg pudding and a crisp and buttery crust!
Recipe type: dessert
Serves: 6-8
  • For the crust: 260 grams butter, softened
  • 150 grams icing sugar
  • pinch of salt
  • 2 egg yolks
  • 375 grams flour
  • For the filling: 3 eggs
  • 4 egg yolks
  • ¼ tsp juice of lemon
  • 100 ml evaporated milk
  • 1 tsp vanilla extract
  • 240 ml whipping cream
  • ½ cup sugar
  1. Make the crust: Cream butter and icing sugar in a stand mixer until creamy and combined.
  2. Add 2 egg yolks and salt and continue mixing ,scraping the sides of the bowl with a spatula when necessary. Add the flour gradually and mix until combined and ready to be formed.
  3. Gather the dough and form a fat round disc, cover it in wax paper and let it rest in the fridge for at least 2 hours.Using a rolling pin, roll out the dough into a round disc with about ⅛ inch thickness and large enough to cover a 9 inch pie pan. Sprinkle flour around your rolling area and the rolling pin to prevent the dough from sticking. Carefully lift the dough using the rolling pin and lay it over the pan . Ease it into the bottom and sides of the pan and cut any excess overhang ( I like to leave about half an inch over hang to cover for the shrinking of crusts that happens while baking.) You can freeze the excess dough and use it within three weeks.
  4. Let the formed pie shell rest again in the fridge for twenty minutes. Preheat oven to 350F.
  5. Loosely cover the pie shell with parchment paper and place uncooked rice or beans on top. Place the pie shell in a baking sheet and bake for 20-25 minutes, just until the edges are very light brown.
  6. While the pie shell is baking, make the filling. Add egg yolks, eggs,cream,evaporated milk, sugar, lemon juice and vanilla extract in a medium bowl and gently stir until sugar is dissolved. Use a strainer and transfer the filling to another bowl to remove any lumps or egg shell in the mixture.
  7. When pie shell is ready, remove the parchment paper and the rice/ beans and lower oven temperature to 320F. Carefully pour the filling into the pie shell ( while inside the oven) and fill up to the top.
  8. Bake for 40-45 minutes or until the filling is set. Let pie cool completely. Refrigerate for atleast two hours before cutting.
Egg whites can be frozen and used within a month. I thaw it over night and add it to my eggs for breakfasts omelets. They make omelets fluffier because of the highter egg white content!
Recipe by Woman Scribbles at