This is a new and improved egg pie recipe.
I tried making this delicious silky egg pie again and I was shocked at the amount of sugar in my old recipe
2 cups of sugar!! I can’t believe that I could tolerate that much sugar before.
Unfortunately, my metabolic rate now is not as high as it was in my younger years.
So, I started by gradually cutting back on sugar a few years ago. I now use less sugar in baking and in my coffee and I use mostly brown sugar.
I had to make adjustments in some of the recipes that I love like the recipe for the egg pie that I was using.
After several tweaks-testing and tasting, I’m happy to share the result: I am now 5 lbs heavier!! LOL. Okay, aside from a few lbs gained from gobbling a lot of egg pies, I now have–
A new and better egg pie recipe.
It is now easier to make and more delicious. It’s worth a try!:)
I like to use coconut cream or lactose-free milk as substitute for whole milk because I have become lactose-intolerant recently. I cannot eat dairy nowadays without it giving me upset stomach. Sad, because I really prefer the taste of whole milk. I still eat dairy, sometimes and just suffer the consequence because I really like it and I’m stubborn 😀
![](https://www.latestrecipes.net/wp-content/uploads/2020/12/egg_pie_classic.jpg)
Yummy!
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweet_potato_pie_easy_recipe_2.jpg)
Start by making the crust. Combine flour, sugar and salt in a bowl; using your fingers or pastry cutter, blend the butter in until it looks like coarse crumbs.
![](https://www.latestrecipes.net/wp-content/uploads/2020/11/sweet_potato_pie_easy_recipe_4.jpg)
Add cold water, a tablespoon at a time while mixing then form dough into a disc, then put dough in the fridge for at least 30 minutes to rest.
![](https://www.latestrecipes.net/wp-content/uploads/2020/12/egg_pie_crust.jpg)
Roll the dough into a 10-inch circle and carefully lay on a 9-inch pie plate, fold the edges of the dough over then crimp or pinch using your fingers. Set aside.
![](https://www.latestrecipes.net/wp-content/uploads/2020/12/egg_pie_filling.jpg)
Make the egg pie filling by combing sugar, egg yolks and egg and vanilla extract in a large mixing bowl.
![](https://www.latestrecipes.net/wp-content/uploads/2021/01/egg_pie_filling_2.jpg)
Beat the egg mixture using a wire whisk until it is light in color and very frothy.
![](https://www.latestrecipes.net/wp-content/uploads/2021/01/egg_pie_filling_1.jpg)
Pour into the prepared pie crust and bake.
![](https://www.latestrecipes.net/wp-content/uploads/2020/12/egg_pie-1024x643.jpg)
Let the pie cool completely before slicing. Enjoy!
Homemade Egg Pie
Equipment
Ingredients
FOR THE CRUST:
- 1 ½ cups All Purpose Flour
- 1 tbsp Light Brown Sugar
- ½ teaspoon Fine Salt
- 4 ounces Butter (1 stick or ½ cup) cut into small cubes
- 3 tbsp Water cold
FOR THE FILLING:
- 5 pcs Eggs yolks only / large size
- 1 pc Egg whole
- ⅔ cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1 ½ cups Full Cream Milk (whole milk)
Instructions
MAKE THE CRUST:
- In a large bowl, combine all-purpose flour, sugar and salt.
- Mix with a fork or whisk.
- Cut-in the butter to the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Add cold water, a tablespoon at a time while stirring with a fork or dinner knife.
- Form dough into a ball and flatten into a disk.
- Wrap in cling wrap and put in the fridge for at least 30 minutes or up to 2 days
- Dust a work surface with flour.
- Put chilled pie dough in between sheets of parchment paper or cling wrap.
- Using a rolling pin, flatten disk, about 10-inch in diameter.
- Lay pie dough carefully on the prepared pie plate.
- Fold the edges over to make it neat.
- Crimp or pinch using your fingers or press edges with fork to make designs.
- Set aside.
FOR THE EGG PIE:
- Preheat oven to 350°F.
- Make the filling using your mixer or by hand.
- Put egg yolks, egg, sugar and vanilla extract in a large mixing bowl.
- Using a whisk, beat the mixture until very light and frothy.
- Pour mixture into the prepared pie crust.
- Bake for 35-40 minutes or until top is evenly browned and a knife inserted in the center comes out clean.
- Allow egg pie to cool completely before slicing.
- Enjoy!