Milk custard pie recipe with evaporated milk

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Milk pie

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Milk custard pie is one of the very few sweet pastries that I love. Recently, my sister in Indonesia shared her milk pie recipe with condensed milk, and I was blown away with the result. 

Not only its method is so simple and easy to follow, but the pie pastry is also crispy, and the custard filling has the right taste of milkiness and sweetness. 

Custard pie with evaporated milk

And then I tweaked the recipe according to what I had in my pantry. So instead of using condensed milk, I used evaporated milk. And I was so happy that the pie tasted equally delicious. 

But really, the first and foremost reason I’m sharing with you this recipe is that you can make the pastry in a super-easy way without too many rules. Like the good old shortcrust pastry that needs care and attention to make it crispy. Besides, you can also enjoy the pie in a just half-an-hour, and you don’t have to waste too much electricity or gas to bake in the oven. Because you can cook this milk custard pie with evaporated milk on the regular cooker using a regular frying pan. Isn’t that amazing?

Honestly, if there is one dessert you have to make – like when you’re running out of time – I suggest you try this one. Especially if you’re a custard lover like my family and me. 

This milk pie never lasted more than 12 hours at my house. In fact, it always lasted around 6 hours. Because we all love it.

Custard pie

So please try the recipe and let me know what you think about it by leaving your reviews in the comments below.

Here you go, I let you dive in the recipe.

Happy cooking.

Related posts

I hope you’re now thinking to make this super easy milk custard pie with evaporated milk. If you do, try to enjoy it with your favourite berries. The pastry is simply divine to have with your afternoon cup of tea. Or coffee. 

Feel free to share the post and pin it in your Pinterest. And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Before you go, don’t forget to check my other recipes that you may equally like.

Thank you and all the best.

Yield: 6

Custard pie with evaporated milk

Milk custard pie

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.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 100 gr/ 3.5 oz plain flour, and extra for dusting.
  • 50 gr/ 1.75 oz spreadable butter (see the note).
  • 4tbsp/ 50 gr/ 1.76 oz caster sugar.
  • 1 egg.
  • 1 egg yolk.
  • 300 ml/ 10.56 fl.oz evaporated milk.
  • 2 tbsp/ 18.76 gr/ 0.66 oz cornflour.
  • 1 tsp vanilla extract.
  • Pinch of salt.


  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.


  • 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 succeed, 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 to your pie. But don’t worry if you don’t check it. I often don’t do it either.

Nutrition Information



Serving Size


Amount Per Serving Calories 249Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 96mgSodium 148mgCarbohydrates 27gFiber 0gSugar 14gProtein 7g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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