|Filipino Egg Pie with Graham Crust|
My first attempt created that dark brown but too spongy topping, and I wanted the top thinner, and I wanted the custard sweeter (guilty of having a sweet tooth!). But in wanting to see how my in-laws would receive it (my husband is hopeless), I did not make the top dark, but golden brown. Now, my SIL is a very opinionated person who cares not a bit if you will like what she is gonna say or not, but when she got her first bite of this egg pie, her comment was: "Oh my God, this is to die for!!!" and helped herself to a second serving.
My MIL raises chicken layers so we could get the freshest eggs, and right now she gets 18 eggs a day! What to do? Give us some, and sell the rest. In return, I try to make this egg pie or leche flan, which she and FIL both love (makes me wonder why my hubby does not).
Here is my final recipe (my kids like the leche flan better, though):
Ingredients (good for one pie)
Keebler's Graham Crust (with 2 extra servings - see slide show below)
2&1/3 cup milk
1 beaten egg for brushing the crust (the excess goes into the mixture)
3 eggs Plus 1 yolk
1 egg white
1/2 cup sugar
1/2 cup honey
1&1/2 tbsp cornstarch
1. Preheat oven to 375 deg F.
2. Place the crust onto a baking pan/cookie sheet and brush with beaten egg. and bake for 5 minutes. (This procedure is actually found under the label.)
3. Meanwhile, combine the rest of the ingredients (except the 1 egg white) in a blender using pulse setting.
4. Pour the excess beaten egg (from step 2) into the mixture that you are gonna prepare.
5. In a separate bowl, beat the egg white until it forms soft peaks.
6. Using a wire whisk, cut the egg white into the mixture by gentle mixing until just a thin layer of egg white floats.
7. Increase the oven temp setting to 400 deg F and immediately take out the crust and pour the custard mixture into it and fill to capacity.
8. Bake immediately for 15 minutes then lower the temp to 290 deg F and bake for 30-60 minutes more (depending on how many pies you are making; you kind have to keep watching). When the middle part is a bit wiggly like soft jelly, take the pie out (don't when it seems liquidy still). [If you do not bake right away after pouring the custard onto the crust, the custard starts disintegrating the crust and you will see the custard impregnated with graham cracker. I have done that!]
(EDITED- removed the confusing extra lines - thanks to Teresa for her query!
EDITED again12/06/07 because I noticed my step-by-step instructions were not too clear, thanks to Dona's query. I think was busy SingSnapping while making this post...lol!)
This is a great Christmas give-away idea for your Filipino friends!
Graham Cracker Pie Crust recipe from Southernfood.
This crust is simple to make, and may be used for a 9-inch pie or cheesecake.
Time Required: 10 minutes
1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
4. Add 1/4 cup of sugar to the graham crackers.
5. Add the melted butter.
6. Stir or blend together with your hands.
7. Press into the pie plate or other pan.
8. To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree F. oven.