I pour the batter into the prepared pie plate. It will only come up about halfway, which is normal—it puffs up as it bakes. I carefully transfer the baking sheet with the pie plate to the center rack of the oven. I bake it for 35-45 minutes. The true test of doneness is a deep golden-brown top that’s firm to the touch and a knife inserted near the center that comes out clean. It will have risen beautifully. I let it cool completely on a wire rack, where it will sink slightly into a dense, creamy, perfect pie.
Pro Tips for Best Results
For the most luxurious texture, use room temperature eggs. I tested this with cold eggs straight from the fridge, and they didn’t incorporate as smoothly into the condensed milk, requiring more whisking which can incorporate too much air. Taking the eggs out 30 minutes ahead makes for a silkier, more homogeneous batter.
The optional tablespoon of flour is my secret for a perfectly sliceable pie, especially if you plan to serve it on a plate. I’ve made it both with and without. Without flour, it’s divinely creamy but more spoonable, like a custard. With flour, it sets firmer, making clean slices possible. For a gluten-free version, simply omit it—it will still be delicious.
Don’t open the oven door during the first 30 minutes of baking. I made this mistake once, curious about its rise, and the sudden temperature drop caused my pie to fall prematurely and become slightly dense in the center. Trust the process and only check for doneness in the last 10 minutes of the bake time.
Common Mistakes to Avoid
Do not substitute evaporated milk for sweetened condensed milk. I cannot stress this enough. They are completely different products. Evaporated milk is unsweetened and thin, while sweetened condensed milk is thick, sugary, and cooked down. Using evaporated milk will result in a runny, bland, and utterly failed pie. The sweetened condensed milk is the backbone of this recipe.(See the next page below to continue…)