Ingredients
Pie Crust:
- 2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup butter, chilled and cut into cubes
- 1/2 cup cold water
Custard:
- 1 to 2 cups evaporated milk
- 3 whole eggs, room temperature
- 1 egg, yolk separated from the white
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Procedure:
- Put together the crust by mixing the dry ingredients – flour, sugar, and salt. Mix thoroughly.
- Form a well with this dry mixture. Add the chilled butter in the middle of the well, and slowly integrate with your hands or a pastry mixer.
- Once the mixture resembles a rough corn meal, slowly add cold water one tablespoon at a time, mixing well after each addition. Continue combining until the dough forms into a tacky ball. Stop adding water when you get the consistency you want.
- Mold the dough into a ball, and set aside. Refrigerate for at least half an hour, better if an hour.
- Once the dough is ready, on a floured flat surface, flatten the dough with the palm of your hand. Then flour a rolling pin, and slowly roll out the dough into a circle that is big enough to fit into a 9-inch pie pan.
- Place the rolled out dough into the pan, making sure that it fits just right. Trim off the excess from the edges of the pan and set aside. (You can braid the remaining dough and stick this to the edge of your pie with water for a thicker and decorative pie crust)
- Refrigerate the dough to help set it. Next, do the custard filling.
- First, preheat your home or bakery oven to 350 degrees Fahrenheit.
- Next, place your evaporated milk in a pan and start scalding it. Scalding is to heat over a low heat for around 2 to 4 minutes, until the milk just comes to a gentle boil. (You can also do this by putting the milk in the microwave oven in a bowl for 2 minutes)
- In a mixing bowl, whisk together the 3 eggs and the extra egg yolk until well combined.
- Slowly incorporate the one cup of granulated sugar while you continue whisking.
- Add the one teaspoon vanilla extract then whisk again to mix.
- Slowly drizzle in the scalded evaporated milk and mix thoroughly.
- Take the separate egg white, and with an electric mixer, whisk until soft peaks form.
- Slowly fold this into the milk-eggs-sugar mixture that you first prepared.
- Pour the filling into your refrigerated pie crust.
- Bake this pie for 15 minutes at 350 degrees Fahrenheit. After this, lower your oven’s heat down to 325 degrees Fahrenheit, and finish baking for another half an hour up to 40 minutes.
- Take out of the oven and let cool before serving.
