Pinoy Egg Pie Recipe Video

Описание: This egg pie will yield to 2 pcs. of 8inch egg pie pan. You measure the pie pan from the inside of the pan not the end. If you measure this end to end, the size of the pan is about 9 inch.

Ingredients:
Pie dough:
380 grams all purpose flour, sifted
1/2 tsp iodized salt
2 tbsp. white sugar
180 grams shortening or lard
1/2 cup and 1 tbsp. cold water

Egg filling:
6 pcs. eggs, large
2 pcs. eggs, white and yolk separated
300 grams or 1-1/2 cup white sugar
1 tsp. vanilla extract (clear or brown)
2 cups + 2tbsp. evaporated milk, warmed

Instruction for the dough:
1. Grease with shortening the pan and flour them for easy removing the egg pie later after baking.
2. In a mixing bowl, sift the flour, salt, white sugar. mix together.
3. Add in shortening and mix rub them together. You can also use pastry blender to mix them or just use your fingers. The texture must be like or the cornmeal.
4. Add water to the dry ingredients and mix them using your hands to form a ball. DO NOT overmix them or them will be tough when baked.
5. Divide the dough ball into 2 and roll them to about 1/4 inch thick.
6. Using the pie pan, measure the flatten pie dough, it should be wider than the pan.
7. Place the flatten pie dough into the pie pan and pinch the sides of the dough to make a design. (See video)
8. Put the prepared pie crust into the chiller while you prepare for the egg filling.

Instruction for the egg filling

1. Preheat oven to 400F.
2. Warm the evaporated milk. DO not boil.
3. Separate 2 eggs from its yolk and whites.
4. In a mixing bowl, place the 6 wholes eggs and 2 egg yolks
5. Add in sugar and mix. Add in vanilla.
6. Add evaporated milk and mix them once in a while.
7. Strain the egg mixture 2x to avoid the coagulated egg whites. Set aside.
8. In a clean small mixing bowl, pour in the 2 egg whites, and mix them using a hand mixer to soft peak.
9. Mix the meringue into the egg-milk mixture. The meringue is responsible for the browning of the egg pie.
10. Pour into prepared pie crust. place these into a cookie sheet if it will fit your oven.
11. Bake for 15 mins then lower the oven temp. to 350 and bake for another 30-35 mins until golden brown and still wobble into the center the pie a bit.
12. Rest your egg pie into a cooling rack for 1-1.5 hours before removing from the pan.

NOTES:
you can divide the recipe into two if you want to bake 1 pie.