Gypsy Pie

Gooey and delicious.

I made this sort of by accident. I meant to buy condensed milk for another dessert I was planning to make. The short story is that I was distracted in the supermarket and bought evaporated milk instead.

Don’t panic if this looks very puffy when it comes out of the oven.

Rather then waste it, I remembered a recipe using evaporated milk I had seen in an old recipe book I bought in a charity shop. I still have no idea how it got its name. But I do know its delicious, incredibly tasty and very sweet. This is a pretty straight forward recipe, you could even buy a premade pastry case if you’re short on time. The filling has only two ingredients, but once baked this turns into fudgy, caramely deliciousness. We had custard with this, but ice cream would also work.

Just two ingredients for the filling.

Serves 8 – 10

Ingredients

For the pastry

200 Grams Plain flour

100 Grams Butter

1 Tbsp Caster sugar

1/4 Tsp Salt

1 Egg yolk

3 Tbsp cold water

For the filling

280 Grams Muscavado Sugar

410 ml Tin of Evaporated milk

Whisk until light and fluffy.

Method

  • In a food processor add the flour, butter, salt, sugar and egg yolk and whizz until it looks like breadcrumbs. (You can use the “rubbing in” method of you prefer, but I think it’s easier and quicker to use a food processor)
  • Add cold water to the crumb mix until it starts to come together, and you can form a ball.
  • Wrap in cling film and refridgerate for 30 minutes.
  • After 30 minutes take the pastry out of the fridge and preheat your oven to 180 degrees. Brush a a loose base 9 inch pie tin with melted butter
  • Roll the pastry out as thinly as possible on a floured surface and line your pie tin with it.
  • Place a large square of baking parchment (larger than the inside of the pie tin) on top of the pastry and cover the base with baking beans (I keep old dried rice in a jar to use when I need to blind bake pastry) bake for 15 minutes
  • After 15 minutes remove from the oven, and carefully lift the baking parchment by the corners taking care not to spill the rice/baking beans on the pastry. Pierce the bottom of the pie base all over with a fork and return to the oven for another 10 minutes
  • Put the muscavado sugar and evaporated milk in a bowl. Mix with an electric whisk for 5-10 until with sugar and milk are no longer grainy, and becomes lighter in colour and looks frothy.
  • Remove the pie base from the oven. Fill the pie base with the sugar and milk mixture and return to the oven
  • Bake for a further 25 minutes. The filling may puff up in the oven, but don’t panic, it deflate as it cools.
  • Allow to cool completely before cutting

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