Once you have everything put together, you’ll bake it for 40-50 minutes at 400°F, until it is set.
How do you know when an egg custard pie is done?
This is done baking when the edges are firm but the center gently jiggles when you gently shake the pan. Don’t over-bake!
Do egg custard pies need to be refrigerated?
Any recipe that contains eggs or dairy should be refrigerated as soon as it is cooled to room temperature.
Seal it with kitchen wrap
Refrigerate it for up to two days
Can I use evaporated milk?
For a smooth and creamy texture, you can substitute regular milk for any of the following.
Evaporated milk
Sweetened condensed milk
Half and half
Cream
Pro Cooking Tip: It is not necessary to scald any of these before adding it to the eggs. Warming them, to at least room temperature or above, will enhance the baking process!
Why is scalded milk used in some recipes?
Back in the days before pasteurization, milk was scalded to help eliminate any nasty bacteria that may have been in the milk. Even though today’s milk is pasteurized, scalding milk before baking with it can add some nice touches to your recipe.
Milk is a great way to infuse flavor and can help incorporate things like vanilla beans, cinnamon, mint leaves, and many other common baking ingredients.
Scaling milk first will help butter melt and yeast to rise in some recipes like homemade bread.
Do I have to par-bake the crust before filling?
You don’t have to par-bake the crust for this egg custard pie. Brushing the pie shell before baking will help to keep it from getting soggy
