Page 111 - Slide 1

Special Egg Pie

4 c all purpose flour For the filling:
½ c + 2 tsp Fine Salt 16 XL egg yolks Yield: 2 pies

½ cup+ 1 tbsp sugar 2 c condensed milk
1 ¾ c butter (chilled) 2 ¾ c all purpose cream
8 tbsp ice cold water
1 tbsp vanilla extract

1 tsp lemon extract
6 XL egg whites

Combine dough mixture by mixing all purpose flour, salt, butter sugar
and iced cold water.

Using a pastry cutter, cut butter and mix flour till it forms into a crust.

Make 2 crust put pie crust on pie plate, using a fork put holes on
crust. Refrigerate crust for an hour. Preheat the oven. Bake at 350°F

for 10 minutes using legume beans as weight. Let it cool.

Pie crusts inflate or change shapes
when baked so use pie weights to
maintain the shape of your pie. Pie
weights are ceramic balls but you
can use legume beans instead.

Meanwhile, make the custard filling by combining eggs yolks,

condensed milk, all purpose cream and lemon extract. Blend well.

In another bowl, beat eggs till medium peak, fold custard filling on egg
white batter.

Pour on pie crust. Bake at 325°F for 45-50 minutes until the surface is
golden brown in color and the custard just slightly jiggles in the center.
Allow pie to cool to room temperature before slicing. Once pie has

cooled, you can also store it in the fridge to chill for easy slicing. 102