Milk custard pie recipe with evaporated milk
This creamy and delicate custard pie with evaporated milk will be your next favourite dessert. Especially for custard lovers. Because not only this sweet pastry is delicious, but it’s so easy to make and can be ready in half an hour.
This milk custard pie with evaporated milk recipe will give you a buttery and flaky pie crust with creamy milky custard. The best thing is that you can make it in less than half an hour on a regular stove. A bliss.
The classic milk custard pie
Adapted from the classic milk custard pie, this recipe is surely one for custard lovers.
Its crumble pie crust marries well with the creamy set custard. It makes a good slice of sweet indulgence.
Not only is its method so simple and easy to follow, but you also don’t even need an oven to make it. It is a no-bake custard pie.
All you need is a regular frying pan and a stove.
This milk pie recipe is a perfect choice when you want to make a decadent dessert in no time and with no hassle.
The evaporated milk
Yes, you need evaporated milk for this recipe. The reason is that ordinary milk is not as concentrated, so it’s rather thin and runny.
As for evaporated milk, it’s a sort of concentrated milk. So it’s thicker and creamier. Making the custard easy to get thickened quicker and taste creamier.
Hence, it’s an ideal choice if you want to make the pie on the stove as it doesn’t take long to cook.
The top tips to making a creamy custard pie
- Work on the pastry dough quickly. And roll it out as evenly as possible.
- When you prepare the custard mixture, whisk it well until you see the sugar granules. Ensure the egg yolk and egg have emulsified nicely with the rest of the ingredients. Make sure it has no lumps.
- If possible, use a heavy-bottom non-stick pan. Or a good quality non-stick pan that has even heat distribution.
- Turn the heat on medium for the first 5 minutes, then switch it to low. Keep an eye on your custard pie. Because every stove and cooking utensil works differently. There is a chance your stove and pan cook faster or slower than mine.
The common questions
Why does my custard pie taste like eggs?
There are a few things that can be the reasons. One is because the custard mixture is not whisked thoroughly, and the egg is kind of separated from the milk. Another reason is overcooking because the heat breaks down the protein in the eggs.
Is custard pie the same as cream pie?
Although both pies use the same ingredients, i.e. eggs, milk/ cream, and sugar, they use different cooking methods.
To make custard pie, you have to cook the custard together with the pie pastry. And to make a cream pie, you cook the custard separately. Then you put it into the cooked pastry and leave it to cool and set.
What is the difference between a pie and custard?
A pie is a shortcrust pastry with a savoury or sweet filling. And custard is cooked cream or milk with eggs and sugar until it forms a creamy emulsified mixture.
So custard pie is a shortcrust pastry with custard filling.
The ways to enjoy
This milk custard pie is delicious to enjoy as an after-meal dessert.
But it’s also scrumptious to have it for your afternoon tea time. Pair it with a good cup of Oolong tea or Earl Grey. For me, a cup of 100% Arabica coffee is a must.
And you can serve the pie with your favourite berries. Though my favourite is strawberries.
The storing matter
The pie keeps well in the refrigerator for almost a week. Though it never happened in my household, as everybody just loves this creamy dessert, it never lasts long.
And you can also freeze it for up to 2 months. Take it out from the freezer and leave it in the fridge to thaw overnight before serving.
Like all frozen food, once you thaw it, you must not refreeze it.
More dessert recipes
I hope you’re now thinking of making this super easy milk custard pie with evaporated milk. If you do try it out, please share what you think about the recipe in the comments below. I’ll really appreciate it.
And please follow me on Facebook, Instagram and/or Pinterest. To sneak a peek at what’s cooking in my kitchen.
Last but not least, don’t forget to check my other dessert recipes that you may equally like.
- Dairy-free chocolate brownies traybakes.
- Vanilla velvet cake in Frozen themed colours.
- Agar-agar milk pudding with condensed milk and raspberry.
- Chocolate mousse pudding with Aquafaba and no gelatin.
- Chocolate mousse with two ingredients and without eggs.
Thank you and all the best.
Custard pie with evaporated milk
Equipment
- Mixing bowls.
- Chopping board
- Rolling Pin
- Handheld mixer or
- Hand whisk
- 8-inch non stick frying pan.
Ingredients
- ⅔ cup all-purpose flour/ plain flour and extra for dusting.
- ¼ cup margarine/ baking spread see the note.
- 4 tablespoons caster sugar.
- 1 egg.
- 1 egg yolk.
- 1 ¼ cup evaporated milk.
- 2 tablespoons cornflour.
- 1 teaspoon vanilla extract.
- Pinch of salt.
Instructions
- In a mixing bowl, put the plain flour with one tablespoon of sugar (12.5 gr/ 0.44 oz) and spreadable butter together. Mix them well and slightly knead until you get a smooth pastry dough.
- Get a 20 cm/8-inch non-stick frying pan and its lid ready (see the note).
- Dust your cleaned work surface with a little bit of flour, then roll the dough on it into a round circle. If possible roll until the shape is about the same size your frying pan. But don’t worry if you can’t.
- Gently lift the pastry using a rolling pin and lay it over your frying pan. Using your fingers, press the pastry gently and smoothen it over. You can use a spoon to even out the edges.
- The pastry will be about 0.5 cm/ 0.19 inch thick.
- Then in another mixing bowl, put the rest of sugar 37.5 gr/ 1.32 oz, together with the milk, the egg yolk, the whole egg, cornflour, vanilla extract, and salt. Whisk it well until it is smooth and it has no lumps at all. You can use a hand whisk, a hand-held mixer, or a hand-held blender. I just used a hand whisk, and it took me less than five minutes to mix until my batter became smooth.
- Pour the custard batter in the pastry.
- Cook your milk custard pie at low heat with the lid on the pan for about 20-25 minutes.
- When your milk pie ready, carefully slide it down onto a plate.
- Enjoy.
Notes
- I never made this pie with butter, but I’ve made it with margarine and spreadable butter. The reason is that butter contains less water than margarine and spreadable butter which I suspect can make the pie dry quicker and get burned when you cook it. If I did try with butter and succeeded, I will share it here.
- If your frying pan doesn’t have a lid, you can use your saucepan’s lid. As long the size is the same, and it fits well.
- After about 15 minutes of cooking, you can check your pie and quickly wipe the inside of your pan’s lid. Because the steam can create water on the inside of the lid and it can drop onto your pie. But don’t worry if you don’t check it. I often don’t do it either.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
