Oven Toaster Egg Pie

Want to make egg pies? No oven, no baking pans.

We don’t have an oven. This is the reason why I always look for alternative ways to bake and experiment on baked goodies. My first recipe attempt was Lasagna. I will tackle the recipe in a different article soon.

I want to share my recent discovery on how to make egg pies even if you only have an oven toaster and leche flan pans (llanera).

The following are the ingredients:

Crust:

4 cups all-purpose flour

6 Tbsp sugar

1 tsp fine salt

1 ½ cup butter, cut into cubes and softened (I used Selecta butterfresh because it is not salty unlike other brands, and cheaper too.)

½ cup cold water

Filling:

1 cup evaporated milk

5 medium eggs and another 2 medium eggs with white and yolk separated

1 tsp vanilla extract

1 tsp fresh kalamansi or lemon juice

1 can condensed milk 380g

How to Cook:

For the crust:

1. Combine flour, sugar and salt in a mixing bowl. Mix well. Add the butter and thoroughly mix with other ingredients. You can use a pastry mixer or a big spoon.

2. Gradually add the cold water to the mixture and continue mixing until every ingredients are well combined.

3. Shape the dough into a large ball and refrigerate for at least 30 minutes.

4. Sprinkle flour on a clean surface to flatten the dough using a rolling pin for about ½ centimeter thick and wide enough to cover 3 llaneras or a 9” pie pan if you have one.

5. Press the flattened dough on the pan and trim the dough using kitchen sears at about half an inch overhang. Save the scraps to bulk up thin areas later on.

6. The edges can be crimped by fork or pinch the edges with your fingers. Set aside the dough inside the fridge while making the filling

For the filling:

1. Heat the evaporated milk in a pan for a minute or two. No need to boil.

2. Combine and whisk the 5 medium eggs and the separated 2 egg yolks.

3. Gradually add the condensed milk while whisking. Add the vanilla extract and kalamansi juice, continue mixing until well blended.

4. Add the evaporated milk and mix well.

5. Beat the separated egg whites using an electric mixer to form soft peaks. This makes the upper part of the pie brown in color.

Baking the Pie:

1. Preheat the oven toaster for 10 minutes. Pour the filling on the refrigerated pie crust. Top with the beaten egg whites. Cover with aluminum foil* and cook for 20 to 25 minutes. (If you have a wider oven toaster, you can cook the pies all at once). You can check if the pie is completely cooked by inserting a toothpick in the filling and it comes out clean.

2. Remove the foil covering of the pie and spread the egg white on top and put the pie inside the oven and cook again for five minutes or until you achieve the golden brown top.

3. Allow the pie to cool down before serving. If you like, the taste is much better if you eat the egg pie after refrigeration.

*The use of aluminum foil gives the trick of cooking the filling without burning the top part of the pie.

There you have it. Enjoy!