Thaw pie crust according to package instructions while you work on your filling.
In a large bowl, stir 6 egg yolks, 1 10-oz can condensed milk, 1 cup warm evaporated milk, 1/2 tsp vanilla extract and 1/4 tsp salt until incorporated.
Add your stiff egg whites and gently stir until the mixture is foamy.
Strain mixture into pie crust. You’ll notice that foam will accumulate on your strainer. Gently scoop this onto the top of your egg pie. Ensure that you’re only scooping the foam out. Leave the other stuff behind and throw out.
Place pie on a baking sheet and bake at 350F. After 15 minutes, lower temperature to 325F and continue baking for 30-45 minutes or until the top of the egg pie is dark brown and the sides are set but the centre is still slightly jiggly (see post for more tips on how to test for doneness). Rotate your baking sheet halfway through baking.
Allow to cool so the pie can set completely before serving. You can also refrigerate and serve cold.
Yields depends on how big or small you slice your pie. Note this is very rich so a little goes a long way.
I use a ready-made 9-inch, all-butter pie crust but you can certainly make your own.
Don’t worry if your egg pie deflates as it cools, this is normal.
See the post for the complete step-by-step photos plus tips for making perfect egg pie every time.