Egg Pie

Egg Pie, Custard, Flan

Egg Pie is a cross between a custard pie and flan. It is smooth, silky, sweet, and delicious. This recipe comes from my brother-in-law, Kenny. He made it for us one Thanksgiving a few years ago. Since then it has become one of my family’s favorite pies.

It is simple to make with only five ingredients for the custard. I am using a homemade crust, but for convenience you can certainly use a ready made crust, such as Pillsbury’s pie crust that is found in the refrigerator section of the grocery store.

Ingredients for Pie Filling:
2 – eggs
1 – cup sugar
1 1/2 – tsp. Vanilla
1 – can evaporated milk
1/2 – stick butter (softened)

Ingredients for Pie Crust:
1 1/2 – sticks unsalted butter (very cold or frozen)
3 – cups all-purpose flour
1/3 – cup Crisco shortening (cold)
1 – tsp. salt
1 – tsp. Sugar
1/2 – cup ice water

Directions for Pie Crust:
Make the pie crust first, because it has to rest in the refrigerator for 30 minutes before rolling out. This recipe is from Ina Garten. It find it is full proof. It comes out perfect every time.

Using a food processor, blend the flour, salt, and sugar. Pulse it 2-3 times to incorporate the ingredients. Dice the cold butter and add it along with the Crisco shortening to the flour mixture. Pulse several times (10-12 times) to cut the butter into the flour mixture. The butter will become small pieces similar to the size of a pea.

Hold down the pulse button and gradually add the ice water. Continue pulsing until the dough forms a ball. Turn the dough out onto a floured board and knead into a smooth ball. This will take only about one minute. Wrap the dough in plastic and refrigerate for 30 minutes.

After 30 minutes, roll out the pie crust on a floured board. Roll out until it is large enough to hang over the sides of the pie plate. Press the dough down into the pie plate to take the form of the dish. You used leave about a 1/2” overhang to form into the crust. Fold the excess dough to sit on top of the pie plate edge, and using two fingers, crimp the dough together working your way around the entire pie plate to form a beautiful crust.

Set the pie crust aside while you mix the filling.

Directions for the Pie Filling:
In a mixer, cream softened butter with eggs and sugar. It will take a few minutes to get it smooth. Add the vanilla and evaporated milk and mix well. The mixture will look curdled, but don’t worry this is normal.

Pour the filling into the pie crust. Coat the edge of the crust with milk using a pastry brush.  This gives the finish product a little shine, and it also helps to prevent it from burning.

Place the pie in the center of a preheated 350° oven, and cook for about 1 hour 15 minutes.

About half way through the cooking process when the crust begins to brown, remove the pie from the oven and loosely cover the pie crust with strips of aluminum foil.  This will assure you that the crust will not burn.  Be careful and use oven mits to prevent burning yourself while putting on the foil.

Return the pie to the oven and continue cooking until golden brown.  You can test to see if it is cooked by inserting a butter knife into the center. If it comes out clean it is done.  Do not over cook it…you want the filling to be set, but soft.


Egg Pie, Custard, flan


Icebox Cake


If you like custard or cream desserts, you will love this Icebox Cake.  This was my father’s favorite dessert.  Mom would make it for him every year for his birthday instead of a traditional cake.  There are similar desserts out there that use sweet crackers and pudding in a layered dessert, but this one is brought to the highest level.  Mom always made her own cream, never a boxed pudding, and she topped the cake off with a meringue made from the left over egg whites.  I use instead a home-made whipped cream topping because I like it better, but feel free to make the meringue.  Everyone that I have  served this to has loved it.  Give it a try…I’m sure you will like it too.

Ingredients for the cream:

5 – cups whole milk
1 – cup sugar
3 – heaping tbls. cornstarch
6 – egg yolks (well beaten)
1 1/2 – tsp. pure vanilla extract

Other ingredients:

3 – bananas 
30 – whole graham crackers (you will need more than one box)

Directions to make the pastry cream:

In a large sauce pan, add 4 cups of whole milk and 1/2 cup sugar.  Heat the mixture over a medium flame until it is dissolved.  Stir often to avoid burning the milk.

In the meantime, mix together in a bowl, the rest of the sugar, cornstarch, and the remaining cup of milk.  Mix until the sugar and cornstarch are dissolved.

In another bowl, separate the yolks from the egg whites and add the vanilla to the yolks.  With a fork whisk the yolks until smooth and add them to the cold milk mixture.  Blend the yolk mixture slowly into the hot milk mixture. Drizzle a little at a time into the hot milk while stirring constantly.  Do this slowly so that the eggs do not curdle.

Cook the cream on a medium-low flame, stirring constantly until thickened about 15-20 minutes.  Toward the end of the cook time, the cream will start to form bubbles on the surface, indicating that it is starting to come to a boil.  Check the flame and lower just a little to keep it at a simmer.  The bubbles are a sign that the cream is almost ready.  The consistency of the cream is a little loose, but do not let this worry you.  It will thicken in the refrigerator.


Assemble the cake:

In an 8″ x 12″ glass baking pan place a layer of graham crackers. graham-cracker-layerUse a ladle to pour about one cup of cream on top of the crackers, and spread evenly. Next add a layer of thinly sliced bananas.


Repeat the layers two more times then top off with a layer of graham crackers.  This pan will accommodate three layers of cream/bananas with final graham cracker top.

Now its time to make the whipped cream.

Ingredients for whipped cream:

1 – pint whipping cream
2 – tbls. powered sugar
1 1/2 – tsp. pure vanilla extract


Pour the cold cream into a mixing bowl.  Add the powdered sugar and vanilla.  Use a mixer on high and whip the cream until it is thick enough to make peaks in the cream and remain on the beaters without falling off.  This doesn’t take long, so be careful not to over whip the cream because it will curdle.



Spread the whipped cream over the top layer of graham crackers. Cover with plastic wrap and place in the refrigerator to chill for about 6 hours before serving.  You can leave it overnight if you have to.

Just before serving, take on graham cracker and crumble it.  Sprinkle the crumbs over the top of the cake.  Enjoy!

Servings:  12