Egg Pie

I hate to be a bore but I have to say (because it’s true), this delicious pie is one of my top favorite childhood eats…

You may skip to the recipe at the bottom if you find yourself yawning ( I just have to write this stuff for my kids, I know that in the future they are gonna read this and continue this blog,hopefully.)

I remember I used to save a little of my lunch money everyday and when I had enough I’d buy a slice of creamy egg pie from our neighborhood bakery. I’d nibble at it on the way back home, yum. It was just an ordinary egg pie but it always made me happy, and buying it with my own money made it even more special to me. Everything was just dandy when I have my pie but I don’t get to have this as much as I wanted to because it was quite an expensive everyday treat for me (I had a meager allowance) at that time.

This love for egg pie stayed with me and I share it with my own family now; we would buy a box or two from Goldilocks and eat it in front of our favorite TV show or a movie. Unfortunately we couldn’t do it anymore since my husband developed this allergy not just with eggs but with seafood as well. He still eats egg but only on some baked goods containing 3 eggs or less.

I baked it once before when I was just beginning to learn how to bake, it was a total failure, I got soggy pie shell and mushy egg custard filling. It was easier to buy than to bake so I did not bother trying again but the other day, I have leftover yolks in the fridge from making meringue, I was thinking of what to do with the yolks and my thoughts went to egg pie. I just recently tried that leche flan cake which came from the same book and it was successful and I thought I might be successful with egg pie too.

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I was right, yay.

I halved the recipe since my husband won’t be having any and I eat less of something when I don’t share it with him. I wish I knew how to make this before, when he could still eat eggs, it wasn’t as hard now as I used to think.

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I made this in a mini round ceramic pie plate (4-5 inches in diameter).

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I sliced it further into smaller wedges, they were cute..

This recipe works and so I want to share it with you :)
Just follow it to the letter.

EGG PIE

CRUST:
1 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
1/4 cup water

FILLING
2 cups sugar
3/4 cup water
8 egg yolks
1 teaspoon vanilla
1 cup milk

Preheat oven to 350 degrees Fahrenheit. Prepare a 9-inch pie plate

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.

Add water, a tablespoon at a time, until a ball of dough is formed. Roll out the dough to fit the pie plate. Transfer dough to pie plate and flute the edges. Set aside.

In a saucepan, boil sugar and water until thread-like (stage when sugar syrup when dropped from a spoon spins a thread). I think this is where I made my mistake

Beat eggs in a bowl. Add vanilla and milk. Gradually pour in hot syrup while beating continuously. Prepare over prepared crust. Skim off the bubbles..(I think it’s the bubbles that makes that distinctly egg pie brown crust on top that I love, I wonder if I would get a thicker crust on top if I didn’t skim the bubbles..I’ll try it next time)

Bake in a preheated oven until crust is browned and a knife inserted comes out clean.

Cool, slice and serve. Yumm!

Enjoy!

Olive