Egg Custard Pie

Egg custard pie is very similar to the popular Filipino dessert, leche flan, except the latter doesn’t have a pie crust, and is topped by caramel. Egg custard is by far my favorite of all pies. It has been — since my childhood days in Baguio City, Philippines. I remember at least three popular bakeries in the city  — one of them owned by the family of a classmate in high school — where I would pick up my egg pie slices. For my birthday parties, I would always opt for egg custard pie over a birthday cake!

My first-ever attempt to bake a pie was when I baked a mango custard pie a couple of weeks ago. I am so excited to finally bake this “full version” of my favorite custard pie. I know this will not be the last time!


1 9-inch ready pie crust

3 eggs, beaten

3/4 cups white sugar

1 tsp vanilla extract

1/4 tsp salt

2 1/2 cups evaporated milk

1/4 tsp ground nutmeg


Preheat oven to 400 degrees F

In a bowl, mix together eggs, sugar, salt and vanilla extract. Whisk

Add milk and continue to whisk

Pour the mixture into the pie crust

Sprinkle with nutmeg

Bake for about 30 minutes (you will know the pie is done by inserting a knife in the center of the pie and it comes out clean)

Remove from oven and let the pie cook down, or you can chill in the refrigerator before serving.

(Makes 6-8 servings)


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