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Ingredients
    Crust
1) 1½ cup (198g) all-purpose flour
1) ½ tsp. (4g) salt
1) 1 tsp. (5g) granulated sugar
1) ½ cup (113g) unsalted butter
1) 3 tbsp. (42g) cold water
    Filling
2) 4 yolks
2) 2 large eggs, separated
3) 1 cup (229g) evaporated milk
3) ¾ cup (225g) condensed milk
3) ¼ tsp. (2g) vanilla extract

Crust

In a food processor combine (1). Knead until it comes together. Allow dough (352g) to rest for 30min. Then roll to ½" thick circle. Transfer to 9" pie plate

Blind bake the crust at 400F for 18 minutes. Remove Pie and turn oven down to 325F.

Filling

In a mixing bowl whisk together the yolks and (3).

In a separate bowl beat egg whites to soft peaks. Then gently fold into the yolk mixture. Want most of the egg whites on top.

Pour mixture onto the pie crust.

Bake at 325F for 45-50 minutes.

This is what it looks like if you did not follow the instructions about beating the egg whites.