For the pie crust:
100 g butter
15 g refined sugar
1 egg yolk
20 g milk powder
170 g wheat flour
For the filling:
3 egg yolks
1 egg white
185 g sweetened condensed milk
225 ml pandan leaf water (water boiled with 2 pandan leaves and chilled at room temperature)
34 g cornstarch
3 g vanilla powder
In a mixing bowl, add the butter, refined sugar, egg yolk, milk powder and wheat flour. Using a hand blender or food processor, blend until smooth.
A round pie pan with a height of 3-4 cm.
Grease the sides and bottom of the pan with a little oil.
Place the pie dough into the pie pan, so that it covers the sides and bottom of the pie pan at a thickness of ½ cm. Use a spoon to flatten the dough and ensure it is the same thickness all around. Use a fork to perforate the bottom of the pie crust.
Bake the pie crust in the oven at 170°C for 15 minutes.
Then set it aside to cool.
When making the pie, make sure the crust is ½ cm thin or thinner, because the crust will expand when it is baked.
In a food processor, add the egg yolk, egg white, sweetened condensed milk, pandan leaf water, cornstarch, and vanilla powder. Mix until well combined.
Pour the pie filling into the pie crust.
Bake for about 20-30 mins or until the pie filling has set.
Remove and chill at room temperature.
Carefully remove the pie from the pie pan, and place it onto your serving plate.
It is now ready to serve.