Chef RV Egg Pie

A Peek into the world of Egg Pie

Have you ever tried a dessert that is not just satisfyingly sweet, but also creamy and rich? A perfect balance of flaky crust and silky filling? Then you've most likely enjoyed an Egg Pie. A popular dessert in Filipino cuisine, Chef RV's Egg Pie is a culinary masterpiece, baked to a golden-brown finish and filled with creamy custard. A joy to savor, let's unravel the mystery behind this wonderful treat.

In the Mix: Ingredients Unveiled

Before we plunge into the baking process, let's gather our ingredients. Do remember, precision is the key to perfection when it comes to baking.

This recipe produces two 9-inch pies.

For the crust:

• 250 grams all-purpose flour
• 2 tablespoons white sugar
• 180 grams salted butter, cut into cubes
• 1/4 cup ice cold water
• 2 egg yolks

For the filling:

• 2 cans (790 grams) condensed milk
• 2 cups (500 grams) evaporated milk
• 6 whole eggs
• 6 egg yolks
• 1-2 tablespoon vanilla extract
• 3 egg whites

Let's Get Cooking!

Behind the Curtain: Crafting the Crust

1. Start by preheating your oven to 200°C (around 390°F). Remember, it's hot in the kitchen!
2. In a large bowl, combine the flour and sugar. Rub the cold butter cubes into the flour until it resembles breadcrumbs. Baking is a hands-on affair, so don't shy away!
3. Add the egg yolks and water, then fold it until a dough forms. Imagine you're gently tucking a baby into bed—that's how delicate you need to be.

Creamy Goodness: The Filling

1. In another bowl, whisk together the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla extract. The result should be a creamy, silky blend that feels like a sweet, liquid velvet.
2. In a separate bowl, beat the egg whites until stiff peaks form. You're looking for meringue-like fluffiness.

From Dough to Delight: The Assembly

1. Roll out the dough, and fit it into your pie dish. It should look like a blanket, comfortably nestled.
2. Pour the custard filling into the crust, and then carefully spread the beaten egg whites on top.
3. Bake for 45-55 minutes until the crust turns golden and the filling sets.

What's Cooking: Nutritional Breakdown

Serving size: 125 grams. This recipe makes two 9-inch pies and serves around 12 people.

Per serving:

• Calories: 456
• Carbohydrate Content: 38.2g
• Cholesterol Content: 236.5mg
• Fat Content: 29.1g
• Protein Content: 11.9g
• Saturated Fat Content: 17g
• Sodium Content: 260mg
• Sugar Content: 28.1g
• Trans Fat Content: 0.6g
• Unsaturated Fat Content: 8.7g

Sidekick Suggestions: The Perfect Pairings

Pair your egg pie with a hot cup of coffee for a blissful breakfast. Or, serve it with a dollop of vanilla ice cream for an extra indulgence. It also perfectly complements a fresh fruit salad.

Tricks of the Trade: Elevating the Egg Pie

• For a smoother custard, strain your mixture before pouring into the crust.
• Check the pie after 30 minutes of baking. If the crust browns too quickly, cover it with aluminum foil.

Ingredient Alternatives: Swapping Secrets

Can't find evaporated milk? No problem! Use cream instead. Likewise, if condensed milk isn't available, create your own by simmering a mixture of milk and sugar.

FAQs

How can I store the leftover egg pie?

Cover your pie in cling wrap or store in an airtight container. It can last up to 4 days in the refrigerator.

Can I use unsalted butter in the crust?

Absolutely! If you use unsalted butter, just add a pinch of salt to your dough.

What if my pie cracks on top?

Cracks may appear if the pie is overcooked. But don't worry, it still tastes as good!

Tasting Notes: The Final Slice

And there you have it, your very own Chef RV Egg Pie! It's not just about the end product, but the joy and satisfaction of baking. Enjoy the creamy, flaky goodness. The aroma of a freshly baked egg pie is truly something to relish!