Teflon Milk Pie
45Min
8Servings
280Cal
MediumLevel
Kid friendly
#pie#milk pie#teflon#indonesian dessert
Equipment
mixing bowl
mixing spoon
kitchen scale
rolling pin
teflon pan
whisk
lid
Ingredients
Crust
all-purpose flour
200 g
butter (cold)
100 g
sugar
30 g
egg yolk
1 piece
Filling
milk
300 ml
sugar
100 g
cornstarch
30 g
egg
2 piece
butter
20 g
vanilla extract
5 ml
Instructions
1
Make the crust
Mix flour, cold butter, sugar, and egg yolk to form a dough.
10 min
Keep butter cold for a flakier crust
2
Shape the crust
Roll out the dough and press it into a teflon pan.
5 min
3
Prepare the filling
Mix milk, sugar, cornstarch, eggs, butter, and vanilla in a bowl.
5 min
Whisk thoroughly to avoid lumps
4
Cook the pie
Pour the filling into the crust and cook on low heat with lid on for 25 minutes.
25 minLow heattimer 25 min
Original recipe
Storage
Fridge: 3 days
Freezer: 30 days
Reheat: Room temperature or microwave 20 seconds
Best enjoyed fresh; store covered in the fridge
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