Egg Custard Pie
By Rose • Dec 25th, 2008 • Category: RecipesYou better get your oven mitts for this one. I’m about to show you my recipe for an Egg Custard Pie. Egg Custard Pie is very similar to the Filipino dessert, Leche Flan.
Ingredients
1 Dozen Medium Sized Eggs
1 Can of Condensed Milk
1 ½ Cup Heavy Cream
1 Graham Cracker Pie Crust
Steps
Let’s start by preheating your oven to 350°F.
Get the eggs out. You’ll need plenty.
Next, you want to seperate the egg whites from 9 egg yolks. Take your time to separate the yolk. It can get a little tricky. Place the 9 yolks into a large mixing bowl. You can discard the egg whites. Then, you take 3 whole eggs and add them to the bowl.
Finally, add the can of condensed milk and cream into the eggs. Mix everything together.
Get your crust ready because you are going to pour the egg mixture into the pie crust. If you have any leftovers, you can add it into an oven safe baking dish and bake it too.
Let the Egg Custard Pie bake for 30-40 minutes.
You can check if the pie is ready by taking a toothpick and poking the pie itself. Check to see if the pie is semi firm, like a thick omelet. If it’s ready, take it out of the oven and let it set for another 10 minutes. Once it’s cool, get ready to slice, serve, and enjoy.
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I have a fondness for custard pie. My Dad used to buy them from a Chinatown bakery when I was a little kid. I never though something could taste so dreamy-creamy smooth as that.
greetings!
what’s the alternative ingredient for heavy cream? is that the same as thickened cream?
thanks.
I believe thickened cream is the same as heavy cream. You could use evaporated milk or whole milk if you wish.