Filipino Egg Pie Recipe – Egg custard is one of the many popular desserts in Filipino cuisine, and there’s many ways to enjoy them. One popular way is as a plain custard with a caramel sauce topping. However, if you are a fan of pastry, there is one way you can have a combo of custard and flaky pastry. That is with Filipino Egg Pie. This egg pie is basically a pie with an egg custard filling and a characteristic toasty brown top made from egg whites. Sometimes, for added flavor, calamansi juice or zest is mixed in. There are different ways to make the dish. If you want to enjoy some pie, this Egg Pie Recipe is for you:
Filipino Egg Pie
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
Instructions
- Create the crust by combining the flour, sugar, and salt then mix well.
- Add the butter in the middle and mix using a pastry mixer.
- Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
- Gather the dough and mold it into a ball-shaped figure.
- Refrigerate the dough for at least 30 minutes to harden the butter.
- 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.
- Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors.
- Refrigerate while doing the filling.
- Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes.
- In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk.
- Gradually add the granulated sugar while whisking.
- Put-in the vanilla extract then whisk until every ingredient is properly distributed.
- Pour-in the scalded milk then mix thoroughly.
- Beat the separated egg white using an electric mixer until it forms soft peaks.
- Fold the processed egg white in the milk-eggs-sugar mixture.
- Preheat oven to 350 degrees Fahrenheit.
- Pour the filling mixture on the refrigerated pie crust.
- Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
- Remove the egg pie from the oven and let cool.
- Serve for dessert. Share and enjoy!
Other Notes for the Filipino Egg Pie Recipe
If you are baking this for the first time, you can blind bake it first before putting-in the filling for a crispier crust. As a precautionary measure, you’d best cover the edges of the crust with an aluminum foil. This will help prevent the chance of burning when baking the crust a second time. You may wonder, what makes this pie different from a regular custard pie? A custard pie is any type of uncooked custard mixture added to an uncooked or partially cooked crust and baked together.
This type of pie, however, is a type of egg custard. It is usually steamed and is on the firmer side of texture. A close comparison to this dish would be an egg tart. An example of this would be our “Ube Leche Flan.” You can also check out our “Leche Flan Cake Recipe” for another dish that features egg custard.
