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Egg Pie Recipe
9" or 10"ready made pie crust
( I used frozen ready made pie crust )
1 3/4 cups fresh milk
4 egg yolks
4 egg whites
1/2 cup sugar
1 1/2 tbsp cornstarch
1 tsp vanilla
Combine all the filling ingredients except the egg whites.
Strain excess egg yolks or egg whites floating on top of the mixture. This will make the pie smoother in texture and will eliminate bubbles.
Beat the egg whites until soft peak.
This is how Soft Peak looks like.
Fold the egg white into the eggyolk milk mixture.
Transfer all the mixture into the prepared crust.
Cool the pie in room temperature for 1-2 hours, then place in the refrigerator to cool down further. The pie is best served cold.
HOW TO MAKE EGG PIE:
Preheat oven to 350 degrees F.
In a bowl, mix the cornstarch, sugar, and egg yolks. Stir in the milk and vanilla into the mixture.
Beat the egg white until soft peak.
Add the beaten egg white into the filling mixture.
Add the mixture into the prepared crust.
Bake for 20 minutes. Bring down temperature to 275 deg F and bake for 1 hour or until the custard is just set and the top turns brown. The center should be a little wobbly.
Remove from the oven.
Cool the pie in room temperature for an hour, then place in the refrigerator to cool down further. The pie is best served cold.
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