May 24, 2012

Egg (Custard) Pie


Egg pie is a childhood favorite.  I always buy this in the local bakery and I remember that it was available only in the afternoon.  It was already expensive at that time so the supplies were limited and were soon gone from display.

Egg pie is universally known as custard pie.  I don't know why Filipinos call it egg pie when it is actually made up of milk, egg, sugar and vanilla/nutmeg mixture known as custard.  The custard is used as a filling for pastry dough casing and baked until the custard is set.

Egg (custard) pie is so easy to prepare.  So if you're like me who loves egg pie, bake away with this simple recipe:

For the Crust: (you may also use ready-made crusts if you prefer)
200g all purpose flour
140g butter, cubed
1 egg

For the Custard:
4 eggs
1 cup sugar
1 12 oz. evaporated milk
1/2 tsp vanilla
1 tsp lemon or lemon zest

Procedure for Pie Crust:

  1. Mix and knead ingredients into a dough.
  2. Knead pastry in a lightly floured surface and keep kneading until  ingredients are well combined. Be careful not to overwork the pastry or it will toughen.
  3. Form a ball and wrap in  ziplock bag and refrigerate for at least 30 minutes.
  4. Transfer dough in a lightly floured surface and flatten with a rolling pin until wide enough to cover your baking pan.
  5. Arrange in the pie pan and flute the edges.
  6. Put back in the refrigerator and prepare the filling.
If you prefer to blind bake (pre-bake pastry before putting the filling) your pie crust, pre-heat oven to 350 degrees.
  1. Cover the pie crust with aluminum foil and put pie weights to avoid sliding or rising up.  If you don't want to put pie weights, you can also use the double panning technique - that is putting another (empty) pie pan on top.  Bake the pastry for about 10 minutes.
  2. While baking pre-baking the crust, prepare the filling.
Procedure for Custard Filling:
  1. Heat the milk in a microwave oven for 2 minutes.
  2. In a mixing bowl, combine 3 eggs + 1 egg yolk (put the egg whites in a separate bowl), vanilla and lemon zest and whisk together.
  3. Gradually add the sugar making sure to mix all the ingredients well.
  4. Add the milk and whisk continuously until well combined.
  5. Using an electric mixer, beat the egg whites until it forms soft peaks. (this is the secret for making a nice brown top on egg pie)
  6. Fold the egg whites into the mixture.
Baking the egg (custard) pie:
  1. Pour the filling in the refrigerated or pre-baked pie crust.
  2. Bake for 20 minutes at 350 degrees. This process will brown the top of the pie.
  3. Lower the heat to 325 degrees and bake for another 40-60 minutes or until toothpick comes out clean when inserted in the pie.  Another tip to check whether the custard is set is to slice the middle with a knife.
  4. Remove from oven and cool down.
  5. Best served when chilled.
Enjoy a delicious egg pie. 

Happy baking. Cheers!




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1 comments:

I'll try this one :) Lovely!

-Lasty :)

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