Egg Pie – A Childhood Fave!

Recipe for 2 pies:

1 can Condensed Milk
2 cans Carnation Evaporated Milk
1 package of 2 Tenderflake deep dish pie crusts
Vanilla extract (a few bloops per pie)
12 large eggs – yoke only
Lemon zest (a bit per pie)

Instructions:

My grandma usually makes 2 at the same time because you use half a can of condensed milk per pie and there are 2 pie crusts in the package.

I still prepare each pie filling separately though because its easier to mix:

Step 1: Preheat oven 350F

Step 2: Separate egg yolks into a medium size bowl until you have 6 yokes (keep the egg whites and make omelettes later on or merengue :)

Step 3: Add 1 can of evaporated milk

Step 4: Add 1/2 can condensed milk

Step 5: Add a few bloops of vanilla extract + zest of 1/3 of a lemon

Step 6: Stir slowly at the bottom with a fork until yokes and condensed milk are all mixed nicely. Do not whisk or beat – you don’t want bubbles in the pie

Step 7: Pour into pie crust

Step 8: Do step 1-7 to make the 2nd pie

Step 9: Put both pies in the middle rack

Step 10: Bake for 35-40mins or until top is a bit golden (like picture)

Step 11: Cool then refrigerate

Enjoy!

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  • Churyl Zeviar

    wow…looks easy and SUPER yummy. what a great recipe!