*Flavorful Egg Pie Recipe*
*Crust*
1 cup flour
1 tbsp sugar
90g unsalted butter
pinch of salt (omit if using salted butter)
1/8 cup cold water
1 egg yolk
*Filling*
1 can condensed milk
1 cup evaporated milk
3 whole eggs
3 egg yolks
1 tbsp vanilla extract
1 egg white
1. Prepare the crust; in a dry bowl, mix in flour, sugar, egg yolk, butter, and salt. If using salted butter, no need to add salt.
2. Mix the dough until clumpy, then add cold water and knead further. Don’t overmix; there should still be hints of butter bits, as this is essential for the crusty texture.
3. Light dust the working area with flour. With a flour-dusted rolling pin, roll the dough until thin enough, and spread out beyond the pie plate. A 9-inch pie plate is ideal.
4. Lightly dust the thinned dough and the rolling pin, then gently wrap the dough around the rolling pin. This will allow you to gently place the dough over the pie plate. Gently guide the dough to fill the plate.
5. Remove the excess dough from the side of the plate, using the excess pieces to patch up any broken pieces as needed. Set aside.
6. Prepare the filling; in a clean bowl, separate out the yolks from three eggs, setting aside the whites for later. Mix in the next three whole eggs.
7. Add in the condensed milk (reduce as needed to avoid over-sweetening) and evaporated milk. Add the vanilla extract, then mix well, ensuring all yolks are thoroughly mixed.
8. With the electric whisk, beat the egg whites until fluffy and very airy. Mix this into the main filling as needed. The whisked egg white caused the characteristic browned top layer.
9. Through a fine sieve, pour the filling onto the crust, evenly circling around to evenly distribute the mixture. Simply pouring in the middle will concentrate the whisked egg whites in the center, leaving pale sections on the edges.
10. In a preheated oven at 180C, place the plate in the middle rack. Bake for 50 minutes. Occasionally monitor as the top layer may occasional bubble up, causing the top layer to burn quicker.
11. Nearing the 50 minute mark, use the toothpick test to check if the filling has been cooked. Pole a clean toothpick and when removed, should not contain any bits. This indicates the filling is fully cooked.
12. Remove from the oven, then let rest for a few minutes before service.
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