La.Pi.S: easter Egg hunt

my second time to join the lasang pinoy, sundays. i missed out on last two weeks ago... hehehe...

i was wondering what entry to have for easter egg hunt but since it's all about egg, i tried for the second time this egg pie recipe which i got from english patis.

my first attempt was a total failure. i ate some but everything else ended up in the trash. i knew i made something wrong... i didn't slowly mix the syrup with the egg mixture. hehehe... i tried to search the net for other egg pie recipe and i found one that i'd like to try hoping it would be successful this time.

the out come?... it came out good and taste like egg pie although a little bit wobbly and not that sweet as i expected. but we ate it and it didn't end up in trash. it's a good indication that i'm improving with my egg pie. hehehe... however, i still planned to do the first egg pie recipe i got next time since k is not really an "egg fan".

i used the pie crust recipe from the previous egg pie recipe i got here and the filling/custard recipe from here. i just added brown sugar for the pie crust.

ingredients:
for the pie crust:
1/3 cup butter or margarine (chilled)
1-1/2 cup all-purpose flour
1/2 tsp. of salt
2 tbsp. brown sugar¹
about 1/4 cup ice cold water

for the filling/custard:
2-1/3 cup milk²
4 eggs, separated
1/2 cup caster sugar (superfine)³
1-1/2 tbsp. cornflour (cornstarch)

procedure:
for the pie crust:
cut the butter into small pieces and place in a large mixing bowl.

stir together the flour and salt and sugar and add to the butter. mix using your hands until the texture resembles coarse crumbs.

pour in the cold iced water (water with pieces of ice in it) little by little until the mixture can be gathered into a ball. wrap in cling film and chill for at least 30 minutes in the fridge (an hour would make it even easier to roll out).

place on a flat surface and roll until about 1/4 inch thick (note that the rolled dough should be larger than the pie pan).

for the filling/custard:
preheat oven to 230c.

in a bowl, mix the flour, sugar, and egg yolks.

stir in the milk into the mixture.

beat the egg white to soft peaks and fold into the milk-egg yolk mixture.

take out the prepared pie crust from the refrigerator and pour the filling in. bake for 45 minutes to 1 hour until the custard is just set. the center should wobble a little.

remove from oven and cool completely.

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¹ i used muscovado sugar. i just like the smell of the dough using it.

² i'm not sure what milk to use. i used fresh milk and the outcome was not a sweet egg pie.

³ i didn't have caster sugar, instead i just used granulated sugar.