Egg Pie Recipe

To make the crust, combine all the dry ingredients including the flour, salt and white sugar.
Add the cold butter. Using a pastry blender or fork, mix it to the flour until you have a pebble-like or sand texture.
Add the egg yolk and gradually pour the ice-cold water. Mix it together until well combined and gather it into a ball shape figure. Cover it with cling wrap and refrigerate for at least 30 minutes or overnight.
Sprinkle some flour on a clean flat surface. Flatten the dough using a rolling pin until it's wide enough for the 9 inch circular baking pan.
Gently arrange the flattened dough on top of the baking pan and trim the excess over hanging dough.
Make a crimped edge on the dough by using the thumb and forefinger of one hand, push with thumb of other hand, crimping and continue around crust.
Refrigerate the dough while preparing the filling.
Preheat the oven at 180° Celsius or 350° Fahrenheit
To make the filling, use a small pot over low heat and pour the evaporated milk. Heat the milk for 2 minutes.
In a bowl, beat the eggs with sugar and vanilla extract. Pour the milk and mix it well.
Use a separate bowl, beat the egg white until soft peak form. Fold the meringue with milk-egg mixture.
Pour the filling on the pie crust. Bake for 15 minutes at 180° Celsius or 350° Fahrenheit. Then reduce the temperate to 160° Celsius or 325° Fahrenheit for 30-40 minutes.
Remove the pie from the oven and let it cool. Serve and enjoy!