Ingredients:

short crust pastry

2 cups all-purpose flour

3 tbsp. sugar

1/2 tsp salt

3/4 cup unsalted butter, cut into cubes and softened

2 -3 tbsp. cold water

1 cup evaporated milk

4 large eggs and 1 large egg separated

1 tsp vanilla

1 tsp lemon juice

1 can condensed milk (14 oz.)

Directions:

1. In a mixing bowl, combine flour, sugar and salt mix well, add butter and mix thoroughly with other ingredients using a pastry mixer.

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

3. Gather and shape a ball into a large ball. Refrigerate for at least 30 minutes.

4. On a clean surface sprinkle with flour, flatten the dough using a rolling pin into about 2/2 centimeter and wide enough to cover a 9" pie loose bottom tin.

5. Arrange and press the flattened dough on the baking dish , use kitchen shears to trim the dough about half inch overhang. Save the scraps, you can use those bulk up thin areas of the crust when your fleeting the edges.

6. Crimp the edges either a fork or pinching around the edge with your fingers. Keep the dough in ref while making the filling.

7. For the filling, heat the evaporated milk in the microwave for 1 minute.

8. In a large mixing bowl, combine and whisk 4 eggs and separated egg yolk. Gradually add the condensed milk whisking, evaporated milk add vanilla extract and lemon juice and continue whisking until all ingredients are well combined.

9. Using electric beater beat the egg white until it forms soft peaks.

10. Fold the beaten egg white to mixture (the beaten egg white will give you the top a brown color after baking).

11. Preheat oven to 350 F, pour filling on a pie crust, bake pie for 15 minutes at 350 F then lower oven temperature to 325 F and bake for another 25 minutes or until toothpick inserted into the center comes out clean.

12. Remove the egg pie from oven and allow to cool down.

Bon Appetit!