Tuesday, June 2, 2020

Tres Leches Filipino Egg Pie


Here comes June and we are still in battle with Covid. I am wishing safety for everyone and the only consolation that I can do is to pray, think of happy thoughts and then bake. Today I am sharing one of my favorite dessert. Back home, when I was young I love the bakery style, they're sweet, soft, warm and packed with eggy goodness that no matter how I remind myself not to indulge too much..in the end I would eat 3 or 4 slices..imagine that..


Normally our Filipino bakery version consist of sugar, cornstarch, eggs and evaporated milk. But I wanted more, I wanted to get out of overly sweet egg pie so I just use a can of condensed milk, no more and no less. It should be that exact amount. Then I have a left over whipping cream and some fresh milk in the fridge... and so the journey to make my favorite egg pie begins.. 

Ingredients:

For the pastry:
1/3 cup plus 1 tbsp  unsalted butter, cold and cubed 
2 tbsp caster sugar
1 3/4 cup plain flour
1 egg yolk
1/4 tsp salt
2 tbsp cold water and more

To make the pastry:
Combine flour, salt and sugar in the bowl. 
Create a well in the center then dump in butter and egg yolk. 
Cut in with two butter knives, or fork or a pastry cutter. 
Then rub in the mixture with your fingers until it resembles coarse breadcrumbs. 
Add 2 tbsp cold water. Knead the dough until it just about comes together. 
If the dough seems dry, you may add cold water. Form into a ball. 
Remember not to over knead because it will gonna be difficult to roll out. 
Wrap it in cling wrap and set aside in the fridge for 30 minutes.
Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. 
Line a 9 cm pie pan making sure to press the pastry well into sides 
Trim the excess pastry from the edge. Set aside in the fridge for 30 minutes.

For the filling:
3 eggs 
1 egg yolk ( reserve the egg white for future use )
1 cup whipping cream
1 cup evaporated or fresh milk
1 can condensed milk 
2 tbsp cornstarch

To make the filling:
In a bowl, combine the eggs and egg yolk, handwhisk until combined.
Add in the cornstarch, cream, fresh milk and condensed milk.
Combine/handwhisk all together. Mix well. Set aside.
Now using your mixer, whip the egg white to soft peaks. 
Fold gently into the milk/egg yolk mixture with a spoon. 
Pour the filling on the prepared pastry. Place pie in the center of the oven with the water bath.
Bake at 350/180 for 30 minutes or until the top is brown. 
Then cover the top of the pie with foil and continue baking for 40 minutes. 
The center should wobble a little. Remove from oven and let it cool.
Chill in the fridge before serving.
Enjoy!
Oh goodness, I think its good..You see I made it last night and when I wake up, its almost gone.It brought a lot of memories..now I miss everything about home....

Here's a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie that is a part of my growing up is just right here and I couldn't help myself..my thoughts went back down the memory lane. I can only smile and enjoy... Have a great week to all. Lets eat. Lets giggle and let's be merry.

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Oh My Heartsie Wonderful Wenesday






23 comments:

  1. This looks totally delicious, can't wait to try it!

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    Replies
    1. Thank you so much. i really hope you can try it.

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  2. This looks so GOOD! I made a custard pie a few months ago but was not crazy about it. But this looks amazing. I may need to try this recipe. Thank you for sharing sweet lady. Hugs and blessings, Cindy

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    1. Hello Cindy, I was not a fan before but when I learned to make my own.I discovered it could be better. Have a great week ahead. Take care.

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  3. been a bit since I have had a custard pie. I recall they were one of my daddys favorite pies thanks for sharing
    come see us at http://shopannies.blogspot.com

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    Replies
    1. Hello Annie, I wish you can try this recipe. Have a great week ahead.

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  4. That a dessert for me i will try to make this
    hope it comes out as good as yours thanks for sharing
    saw at Fortheloveto Link UP

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    Replies
    1. Thank you Mary. Please do try, its a keeper. Have a great week ahead.

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  5. This looks wonderful! It makes me think of of the chess pies I grew up with, but it looked creamier. I can't wait to try it.

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    1. Hello Annie, I want to visit you but sad I cant locate you. Kindly leave your blog name so I can visit you too. Thank you for coming over.

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  6. We have been baking much more often during these times - I may be adding this to our must-try list!
    thanks for sharing this week at our Encouraging Hearts & Home blog hop!

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    Replies
    1. Thank you Linda for coming over and for considering this pie. I look forward to joining your party. Have a great week ahead.

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  7. I love your tres-leches twist for this pie!

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    Replies
    1. Thank you Irene and I love that you come over.

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  8. Thanks for sharing with Encouraging Hearts and Home Blog Hop and Link-up! Your recipe for Tres Leches Filipino Egg Pie is one of my three featured posts this week. Stop by and say hello! This recipe has also been pinned to the EHH Pinterest Board.

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    Replies
    1. Thank you so much for coming over and for the good news. Its an honor that you like my egg pie. Have a great week ahead.

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  9. This looks delicious, as do all of your recipes! I am not a 'seasoned' cook, but I do enjoy baking, and will absolutely try this Tres Leches egg pie! Tre Leches cake is my favorite! I must admit, I have never made a pie crust...it terrifies me for some reason, as does making a loaf of homemade bread, without a bread machine; perhaps you could help me with that too! I love your recipes! Thank you so much!

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    1. Hello,so sad I cant locate your blog. Please leave your blog name next time so I can visit you. How wonderful that you would like to try the egg pie..please do,its a keeper. Dont be terrified.. just go on and it will make you better. Thank you so much and have a great week ahead.

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  10. This looks delicious. Do you mean cook for a total of 30 minutes? Thanks

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    Replies
    1. I'm sorry, I meant a total of 40 minutes, thanks!

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    2. Hello Sue, first bake it for 30 minutes covering the top, then uncover it and bake for 40 minutes more.

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  11. Hello
    Your photos show the finished pie in a cake pan rather than a pie, pan so wonder which one you did use as I want to try your lovely recipe but want to be sure I use the correct pan.
    Thank you
    Joycelyn

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    Replies
    1. Hello Joycelyn, You can actually use either of the two: I remember I used to make it using the glass pie pan but then we moved to our own house,some of my baking pans were left behind. Then I always forget to buy a new one so I ended up using cake pan.

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