Try this recipe and let me know what you think.

Ingredients: Pie Crust 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup unsalted butter, chilled and cut into cubes 1/4 to 1/2 cup cold water 2 tablespoon granulated sugar Filling 1 3/4 cups evaporated milk 3 pieces raw eggs 1 piece egg, white separated from the yolk 1 teaspoon vanilla extract 1 cup granulated sugar Watch the cooking video: Cooking procedure: 1. Create the crust 1.1 Combine the flour, sugar, and salt then mix well. 1.2 Add the butter in the middle and mix using a pastry mixer.

1.3 Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated. 1.4 Gather the dough and mold it into a ball-shaped figure. 1.5 Refrigerate the dough for at least 30 minutes to harden the butter. 1.6 Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan. 1.7 Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. 1.8 Refrigerate while doing the filling. 2. Make the filling 2.1 Scald the evaporated milk by heating it in the microwave oven for 2 minutes. 2.2 In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. 2.3 Gradually add the granulated sugar while whisking. 2.4 Put-in the vanilla extract then whisk until every ingredient is properly distributed. 2.5 Pour-in the scalded milk then mix thoroughly. 2.6 Beat the separated egg white using an electric mixer until it forms soft peaks. 2.7 Fold the processed egg white in the milk-eggs-sugar mixture. 3. Preheat oven to 350 degrees Fahrenheit. 4. Pour the filling mixture on the refrigerated pie crust. 5. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes. 6. Remove the egg pie from the oven and let cool. 7. Serve for dessert. Share and enjoy! (Update) For a crunchier crust, you may want to blind bake it first before putting-in the filling. Here are the steps: 1. After completing step 1 above (cooking procedure -create the dough), pierce the base of the dough with a fork in random places to allow air to flow. 2. Place a baking or parchment paper over the pastry base. Make sure that the paper fits the base of the pastry and the sides as well. 3. Put uncooked rice, dried beans, or pie weights over the surface of the parchment paper. This will prevent the pastry base from rising because of air bubbles. 4. Preheat the oven to 400 degrees Fahrenheit and bake the crust for about 12 minutes or until the color turns golden brown. 5. Remove from the oven and let cool for 3 5 minutes. Proceed with Step 2 above (Cooking procedure make the filling) Note: You may need to cover the edges of the crust with an aluminum foil as a precautionary measure when baking it the second time with the filling in; doing this will prevent the edges of the crust from being burnt.

Ingredients: 1 homeade pie crust FILLING: 3 large eggs 1 stick butter, softened (= 115 grams = 1/2 cup = 8 tablespoons) 1 cup sugar 1 can (18 oz) evaporated milk 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract

Ingredients (good for one pie) Keebler's Graham Crust (with 2 extra servings - see slide show below) 2&1/3 cup milk 1 beaten egg for brushing the crust (the excess goes into the mixture) 3 eggs Plus 1 yolk 1 egg white 1/2 cup sugar 1/2 cup honey 1&1/2 tbsp cornstarch Instructions: 1. Preheat oven to 375 deg F. 2. Place the crust onto a baking pan/cookie sheet and brush with beaten egg. and bake for 5 minutes. (This procedure is actually found under the label.) 3. Meanwhile, combine the rest of the ingredients (except the 1 egg white) in a blender using pulse setting. 4. Pour the excess beaten egg (from step 2) into the mixture that you are gonna prepare. 5. In a separate bowl, beat the egg white until it forms soft peaks. 6. Using a wire whisk, cut the egg white into the mixture by gentle mixing until just a thin layer of egg white floats. 7. Increase the oven temp setting to 400 deg F and immediately take out the crust and pour the custard mixture into it and fill to capacity. 8. Bake immediately for 15 minutes then lower the temp to 290 deg F and bake for 30-60 minutes more (depending on how many pies you are making; you kind have to keep watching). When the middle part is a bit wiggly like soft jelly, take the pie out (don't when it seems liquidy still). [If you do not bake right away after pouring the custard onto the crust, the custard starts disintegrating the crust and you will see the custard impregnated with graham cracker. I have done that!] (EDITED- removed the confusing extra lines - thanks to Teresa for her query! EDITED again12/06/07 because I noticed my step-by-step instructions were not too clear, thanks to Dona's query. I think was busy SingSnapping while making this post...lol!)
Pineapple meringue pie with crushed pineapple and lemon juice. Ingredients:

1 cup sugar 1/2 cup all-purpose flour 1 teaspoon lemon zest 1/4 teaspoon salt 1 cup water

1/3 cup lemon juice 1 small can (8 ounces) crushed pineapple, undrained 3 eggs, separated 1 tablespoon butter or margarine 1/4 teaspoon cream of tartar 1/3 cup sugar 1 baked pie shell, 9-inch

Preparation: In a 2-quart saucepan, combine 1 cup sugar, flour, lemon zest and salt. Stir in water and lemon juice then undrained pineapple. Bring to a boil, stirring constantly. Continue cooking and stirring over medium heat until thickened. Beat egg yolks lightly in a small bowl; blend about 1/4 of the hot mixture. Return egg yolk mixture to the hot mixture in the saucepan; cook 2 minutes longer, stirring constantly. Stir in butter. Pour filling into baked pie shell.

Prepare meringue. Beat egg whites and cream of tartar until frothy. Slowly add 1/3 cup sugar and continue beating until stiff peaks form. Spread meringue over the hot filling, spreading to crust. Bake at 400 for 10 minutes, or until browned.

Crust: 1 cup crushed graham cracker crumbs 2 tbsp unsalted butter 1/2 cup brown sugar Filling: 2 (8 oz) pack cream cheese, softened 1/3 cup sugar 1 tsp vanilla extract 2 cups cool whip topping, thawed (whipped creamwill also do) 1 jar of blueberry preserves (use as much as u prefer as topping) 1 tsp unflavored colorless gelatin 3 tbsp water
Right Dish, Wrong Ingredients?View Of Blue Berry Cheesecake with different ingredients.

How to make it

Combine all the crust ingredients with a fork until well blended. Press in a 9 inch pie pan. Chill in the fridge for about 15 minutes.

Beat the cream cheese and sugar in a bowl with an electric mixer. Add in vanilla extract.

Dissolve the gelatin in the water and add in the cream cheese mixture. Beat until well blended and cream cheese fluffy.

Add in the cool whip and fold gently.

Spoon over crust and let chill in the fridge for about 3 hours or until set. Top with some blueberry preserves or fresh ones which ever you prefer. Can do your favorite fruit topping too!

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