Filipino Egg Pie Recipe

INGREDIENTS:

For the crust:

• 2 ½ cups all-purpose flour
• 3 tbsp sugar
• ½ tsp salt
• 1 cup unsalted butter, cold and cut into cubes
• ¼ cup cold water

For the filling:

• 1 12oz. can evaporated milk
• 3 eggs
• 1 egg white
• 1 egg yolk
• 1 tsp vanilla extract
• 1 cup sugar

INSTRUCTIONS:

For the crust:

1. In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or pastry mixer.
2. While mixing, slowly add the cold water until you get a crumby texture.
3. Shape the dough into a large ball and keep in the fridge for 30 minutes.
4. Sprinkle flour to your work surface and roll the dough into 1/2 thickness using a rolling pin. Shape the dough into a disk that can fit a 9-inch pie dish or round baking pan.
5. Arrange the flattened dough on top of the baking pan and cut the extra edge kitchen scissors.
6. Crimp the edges using your fingers or by a fork. Keep in the fridge while doing the filling.

For the filling:

1. Place your evaporated milk in a heatproof bowl and heat in the microwave for one minute. Set aside.
2. In a large bowl, whisk 3 eggs and egg yolk.
3. While whisking, add sugar and vanilla extract. Whisk until just combined.
4. Add the heated evaporated milk and mix well. Set aside.
5. In a separate bowl, beat the egg white using electric mixer until soft peaks.
6. Gently fold the egg white to the previous mixture.
7. Fold the beaten egg white into the mixture. 

Baking the Pie:

1. Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it.
2. Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
3. Remove the egg pie from oven and allow to cool down.

Source: The Not So Creative Cook

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