Arrange pie crust in pie pan.
Pre heat oven at 350 F. Put the wire rack in the mid level of the oven.
Using all the eggs, put 6 pieces of eggs plus 2 egg yolks in a medium sized bowl ( Number 1 bowl)
And the 2 egg whites in another bowl. (Number 2 bowl)
Mix the number egg yolks and add in sugar and vanilla.Mix completely then add the corn starch.Mix using a wire whisk until smooth
Pour evaporated milk and water in a sauce pan and heat until warm and but not boiling.
Pour heated evaporated and water into the egg yolk mixture (bowl number 1)
Whip egg white (bowl number 2 ) until stiff peaks and add into bowl number 1.
Pour mixture into the pie crust and put pie pan on a large sheet pan for easy support. Bake on a preheated 350 F oven for 15 minutes.
After 15 minutes, change oven setting to 325 F and bake for another 60 minutes.
When done let the Egg Pie cool and refrigerate for 8 hours or overnight before serving.