Egg Pie

Recipe courtesy of my Filipino friend, Ruby Bradshaw

1 Store-bought pie crust or home-made (see my home-made pie crust recipe on the Dessert Section)

Filling:

1 3/4 cups evaporated milk
3 large eggs
1 large egg, egg white and yolk separated
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Follow the instructions of my home-made pie crust recipe. The flattened dough should be wide enough to fit a 9-inch pie plate. Place the crust into pie plate and cut the extra using a pair of scissors. Refrigerate while doing the filling.

Start making the filling by scalding the evaporated milk. This is done by heating in the microwave for 2 minutes.

In a mixing bowl, combine the eggs and egg yolk and whisk. Gradually add the sugar while whisking.

Add the vanilla and mix until all the ingredients are combined.

Pour in the scalded milk and mix thoroughly.

Beat the egg white with an electric mixer until it forms soft peaks. Fold in the beaten egg white in the egg mixture.

Preheat the oven to 350 F. Pour the filling mixture into the refrigerated pie crust. Bake for 15 minutes at 350 F. Then lower the temperature to 325 F and bake for 30-40 minutes or until a toothpick inserted in the center of the pie comes out clean.

Remove the egg pie from the oven and let cool.

Makes 8-10 servings