Egg pie is a soft and yummy treat that Filipinos love baking and eating.
Both the young and the old are big fans of the pie because of the perfect balance of its taste - not too sweet and not too bland. Lots of bakeries in the Philippines are selling their very own versions of this pie.
In other countries, egg pie may simply be what they call as a custard pie. But Filipinos love making their own versions of almost anything available under the sun. This leads to the discovery of the classic egg pie that we are known to love.
A famous Filipino bakeshop named Goldilocks has kept the tradition of providing the Filipinos with ready-to-eat and very classic custard pie. This just shows how the pie will continue being part of every Filipino’s life.
Not only is egg pie a delicious dessert, the sweet treat is also said to be able to provide the body with health benefits.
Eggs are great sources of protein and several vitamins. This makes the dessert an ideal addition to the diet once in a while.
A warm cup of tea, coffee, or chocolate drink together with a delectable slice of egg pie is what makes a perfect afternoon.
The smell of a freshly baked Filipino custard pie will bring us back to our childhood, and once we get a bite of the soft filling and the chewy crust of the pie it is then we can say that life is actually good.
Tips How to Make Egg pie
- Make sure you use cold butter in making the dough.
- If you don't have a pastry blender, use a fork to mix the butter with the flour.
- Refrigerate the dough for at least 30 minutes to harden the butter.
- When separating the egg white, make sure it does not have any traces of the egg yolk.
Recipe
Egg Pie Recipe
Ingredients
Crust
- 1 ½ cup all purpose flour
- ½ tsp salt
- 1 egg yolk
- 2 tbsp white sugar
- 3 tbsp ice water
- ½ cup unsalted butter cold, cut into small pieces
Filling
- 1 ¾ cup evaporated milk
- 4 pcs eggs
- 1 pc egg white
- 1 tsp vanilla extract
- 1 cup sugar
Instructions
- To make the crust, combine all the dry ingredients including the flour, salt and white sugar.
- Add the cold butter. Using a pastry blender or fork, mix it to the flour until you have a pebble-like or sand texture.
- Add the egg yolk and gradually pour the ice-cold water. Mix it together until well combined and gather it into a ball shape figure. Cover it with cling wrap and refrigerate for at least 30 minutes or overnight.
- Sprinkle some flour on a clean flat surface. Flatten the dough using a rolling pin until it's wide enough for the 9 inch circular baking pan.
- Gently arrange the flattened dough on top of the baking pan and trim the excess over hanging dough.
- Make a crimped edge on the dough by using the thumb and forefinger of one hand, push with thumb of other hand, crimping and continue around crust.
- Refrigerate the dough while preparing the filling.
- Preheat the oven at 180° Celsius or 350° Fahrenheit
- To make the filling, use a small pot over low heat and pour the evaporated milk. Heat the milk for 2 minutes.
- In a bowl, beat the eggs with sugar and vanilla extract. Pour the milk and mix it well.
- Use a separate bowl, beat the egg white until soft peak form. Fold the meringue with milk-egg mixture.
- Pour the filling on the pie crust. Bake for 15 minutes at 180° Celsius or 350° Fahrenheit. Then reduce the temperate to 160° Celsius or 325° Fahrenheit for 30-40 minutes.
- Remove the pie from the oven and let it cool. Serve and enjoy!
Esselle Marie Ramos says
Hi. What is the size of the baking pan? Thank you po! 🙂
Jenalyn Rose Forbes says
9 inches
Kayla says
What oven function do you used? Is it up and down heat?
Jenalyn Rose Forbes says
Up and Down fan bake
Leah says
can I use fresh milk rather than evaporated milk?
Kaysee says
I forgot to heat the milk. Will it make any big difference?
Nam says
Hi, what's the size of the pan you are using in the video? I love your recipe, I already tried it.
Carly says
It would have been great if you've shown us the actual egg pie after it was taken out of the oven.
Jenalyn Rose Forbes says
Hi Carly, you may watch the video to see the actual egg pie fresh from the oven.
Anyway, thanks for your feedback. I will check if I still have the photo.
Ann says
Is it 1 cup or 3/4 cup evaporated milk?
Jenalyn Rose Forbes says
It's 1 and 3/4 cups evaporated milk