Filipino Egg Pie Recipe
Want something sweet and cooling for a hot day, or a creamy dessert , but don’t have time to watch a hot stove for baking in a tray? Enter the icebox cake: using cream and a biscuit or cookie of your choice—and a whole lot of refrigeration time—and you will come out with an impressive dessert that is a dream to cut, tastes absolutely amazing and gives you all this with minimal effort! It’s definitely a good option if you want to bring something to a party but aren’t sure what will work, because icebox cakes are a sure crowdpleaser. And what could be better than an Oreo icebox cake? This contrast of softened, chocolatey Oreo cookies and chocolate sauce marry well with the silky creaminess of Cool Whip, delivering layers of cake-like goodness that will have heading back for a second serving.
Filipino Egg Pie Recipe
- Pie Crust:
- 2 cups All Purpose Flour -
- 3 tbsp Sugar -
- ½ tsp Salt -
- 2 tbsp. Butter
- ½ cup Cold Water
- Egg Custard:
- 1 cup Milk Powder
- 3 tbsp All Purpose Flour
- ¾ cup Sugar
- 1 cup evaporated Milk
- 5 pcs. Eggs
- 1 tsp Vanilla
- In a mixing bowl pour the all purpose flour, sugar and salt. Mix well
- Add butter and mix again.
- Add the cold water
- Knead for 5 mins until form into dough, wrapped with cling wrapped
- Rest for 30 mins in refrigerator
- Divide the dough into four
- Grease with oil the molder or lyanera
- Flatten the dough to your desired thickness
- After flattened shape into molder or lyanera design the side using fork
- Chill for 30mins
- Egg custard
- In a mixing bowl pour the milk powder, sugar, all purpose flour, mix well
- Add liquid milk and egg mix well until combined
- Add vanilla then strain the mixture
- Beat the 1 egg white to stiff peaks.
- Gentle fold in the egg custard mixture. Mix well
- Pour into molds or lyanera
- Preheat pot on low, ahead of time for 10 mins.
- Cook on low heat for 35-45 mins
- Let it cool before serving
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