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.. 

Printable Recipe

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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