Stove-top e99 pie

No oven, no steamer, no problem! All you need is hunger and LOVE to find a way😜.  ...well, also a not-so-shallow non-stick frying pan.

With staple ingredients, you're set for this comfort food!

My teen-to-be Chef M tried this stove-top method, 🙆"So smart", she'd quip. Yup, it was easy as 123!

🖐️Steps

1. Ready the tools.
2. Prep the ingredients for crust and filling.
3. Ready the crust for cooking.
4. Place the cooking pan with ready crust on the stove.
5. Pour the filling gently using a strainer, onto the crust.
6. Fill up to desired depth; keep in mind to make room for the clothed lid. 
7. Cover with clothed lid. Make sure the cloth does not touch the top of the filling or top of the crust. 
8. Warm the stove to its super-lowest* setting.
9. Cook for 40 minutes. (set your alarm! ⏰)
10. Take the pan out and place it on a cooling rack / trivet.
11. Let it cool in a safe spot. (It is ready to eat warm!)
12. Once cooled, cover and put in the fridge for 2 hours. (this step is OPTIONAL, only if you like to serve the pie cold.)
13. Slice gently, careful not to scratch your beloved pan🙏.
14. Take out, serve and enjoy!

🥧Tools

Non-stick pan (not deep)

Pot lid (same or bigger-sized than pan)

Clean kitchen towel (to wrap the pot lid)

Mixing bowl

Whisk

Measuring cup & spoons

Strainer

🥧Ingredients- Crust

1 + 1/2 cup All Purpose Flour

2 - 3 tbsp Sugar

1/4 tsp Salt

1/2 cup cold Butter (a tad softened, like 5 mins out in room temp.~113g)

• Mix all in a large sturdy bowl.
• Use a fork to mash the butter.
• Then use your clean hand to mash them all together. Make sure the butter is incorporated very well.
• The texture should be powdery-clay-like. 
• Shape gently into a dough ball.
• Cover in plastic wrap.
• Place in the chiller for an hour, or in the fridge until ready to cook within 24 hours.
• When ready to cook, take out the dough from the wrap and place onto THE cooking pan. 
• Spread it out on the pan using your fingers and palm.  Spread to desired equal thickness and height on the sides.**
• Gently poke holes with a toothpick, as many as can be without tearing the dough. (Very important step!*** This prevents the dough from rising and creating cracks and waves in your pie 😅).

🥧Ingredients- Filling

3 large Eggs

2 cups Evaporated Milk (or fresh milk)

3/4 cup Condensed Milk

1 tsp Vanilla

Tip(s)

* Making a smaller portion, you need to reduce to a smaller ratio of every ingredient. ALSO, reduce the cooking time! (e.g. half portion in 45mins-ish)

*If your stove does not support a really low heat setting- like 40°, opt to steam the pie instead. Because you might end up with a too-burnt crust 🔥 way too soon in your cooking time with a still unset/runny-ish filling 💦. 

***Poke too few holes and you might end up with a dough rise no fingers can resist.😂 Just like this funny pie hole 😂.

💡 Inspired by:

Kusina Chef