1 Uncooked Pie Crust (regular 9″ size) (pre-made or homemade)
3/4 Cup Water
1/3 Cup Sugar
4 Large Eggs
1/3 Cup Sweetened Evaporated Milk
1/2 tsp. Clear Vanilla Extract
Preheat oven to 350°F.
Spray your pie pan with non-stick spray & smooth the tart or pie crust into the pan, doing your best to avoid trapping any air under the dough.
Bake on the middle oven rack for about 10 mins or so to solidify (pre-bake) the crust.
In a medium sauce pan bring the water & sugar to a boil until the sugar is dissolved. Remove the pot from the heat & let it cool to room temperature (about 10 mins).
In the meantime, beat the eggs in a medium bowl. Once the sugar water has cooled, hold a fine mesh strainer over the pot & pour in the eggs. The strainer will catch any unmixed egg bits & will strain most of the bubbles. Next, whisk in the evaporated milk & the optional clear vanilla.
Once the pie crust is sufficiently pre-baked, open the oven & slide out the oven rack that the crust is sitting on.
Holding the strainer over the empty crust, pour in the egg mixture (if there are any little bubbles, gently scoop them off with a spoon).
Carefully slide the rack back into the oven & bake for about 30 mins or until the egg custard is solidified & a toothpick inserted into the center comes out clean.