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Custard pie with evaporated milk
4.6 from 126 votes

Custard pie with evaporated milk

Custard Pie with Evaporated Milk features a homemade pastry crust made from flour, margarine or baking spread, and sugar, carefully rolled and formed to line an 8-inch frying pan. The filling blends evaporated milk, eggs, cornflour, vanilla extract, sugar, and a pinch of salt to create a smooth custard that cooks on the stovetop. This method produces a delicate pie with a tender crust and creamy filling without the use of an oven, making it accessible for stovetop preparation.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 249 kcal
Course: Dessert
Cuisine: International

Ingredients

  • ⅔ cup all-purpose flour and extra for dusting, aka plain flour
  • ¼ cup margarine see the note, or baking spread
  • 4 tablespoons caster sugar
  • 1 egg
  • 1 egg yolk
  • 1 ¼ cup evaporated milk
  • 2 tablespoons cornflour
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

    Cup of Yum
  1. 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. 
  2. Get a 20 cm/8-inch non-stick frying pan and its lid ready (see the note).
  3. 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.
  4. 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. 
  5. The pastry will be about 0.5 cm/ 0.19 inch thick. 
  6. 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.
  7. Pour the custard batter in the pastry.
  8. Cook your milk custard pie at low heat with the lid on the pan for about 20-25 minutes. 
  9. When your milk pie ready, carefully slide it down onto a plate.
  10. Enjoy.

Notes

  • Using margarine or spreadable butter helps prevent dryness or burning during cooking, unlike regular butter which has less water content.
  • If your frying pan lacks a lid, a suitably sized saucepan lid can be used instead for covered cooking.
  • After about 15 minutes of cooking, check the lid for steam condensation and wipe it off to avoid water dripping on the pie.

Nutrition Information

Serving 1g Calories 249kcal (12%) Carbohydrates 27g (9%) Protein 7g (14%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 96mg (32%) Sodium 148mg (6%) Sugar 14g (28%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 249

% Daily Value*

Serving 1g
Calories 249kcal 12%
Carbohydrates 27g 9%
Protein 7g 14%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 96mg 32%
Sodium 148mg 6%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.