Egg Pie: A Classic Filipino Dessert

Egg Pie: A Classic Filipino Dessert

Contents

• Ingredients
• Instructions
• Tips for Success
• Comparison Table

Egg pie is a beloved Filipino dessert featuring a creamy egg custard filling inside a flaky pie crust. Its signature golden-brown top, achieved by folding beaten egg whites into the custard, makes it a nostalgic treat often enjoyed as a merienda or dessert during celebrations.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

For the Pie Crust:

• 2 cups (270g) all-purpose flour
• 1 tbsp (13g) granulated sugar
• 1/4 tsp (1g) salt
• 1/2 cup (115g) cold unsalted butter, cubed
• 5 tbsp (75ml) cold water

For the Custard Filling:

• 4 large eggs (3 whole eggs + 1 egg separated into yolk and white)
• 1 can (300ml) condensed milk
• 1 can (370ml) evaporated milk
• 1 tsp (5ml) vanilla extract
• 1 cup (240g) all-purpose cream (or heavy cream/whipping cream)

Instructions

1. Prepare the Pie Crust:

   • In a mixing bowl, combine flour, sugar, and salt. Add cold butter cubes and mix until crumbly using your fingertips or a pastry cutter. Gradually add cold water until the dough comes together. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
   • Roll out the chilled dough on a floured surface to fit a 9-inch round baking pan. Press the dough into the pan, trimming excess edges. Return the pan to the fridge while preparing the filling.

2. Make the Custard Filling:

   • In a mixing bowl, whisk together the egg yolks, whole eggs, condensed milk, evaporated milk, vanilla extract, and cream until smooth. Strain the mixture twice for a smoother custard.
   • Beat the reserved egg white until soft peaks form. Gently fold it into the custard mixture.

3. Assemble and Bake:

   • Preheat the oven to 350°F (180°C). Pour the custard filling into the chilled pie crust.
   • Bake for 15 minutes at 350°F, then reduce the heat to 325°F (160°C) and bake for an additional 30–40 minutes. The edges should be set, and the center should slightly jiggle.
   • Let the pie cool completely before slicing.

Tips for Success

• Use cold butter for a flaky crust. Softened butter can make the crust tough.
• Do not skip chilling the dough, as it prevents shrinkage during baking.
• Strain the custard mixture to remove lumps and achieve a smoother filling.
• Avoid overbaking; the center should still jiggle slightly when removed from the oven.

FAQ

What makes Filipino egg pie unique?

Filipino egg pie uses evaporated milk instead of fresh milk, giving it a richer flavor. The golden-brown top, achieved by folding beaten egg whites into the custard, is also a distinctive feature.

Can I substitute condensed milk in the recipe?

Condensed milk is essential for sweetness and texture. Substituting it may alter the flavor and consistency of the custard.

How long can I store egg pie?

Egg pie can be refrigerated for up to 3 days or frozen for up to 1 month. Thaw slices in the fridge or warm them in the oven before serving.

Why does my egg pie crack on top?

Overbeating the egg white or baking at too high a temperature can cause cracking. Follow the recipe’s instructions for soft peaks and gradual baking temperatures.

Comparison Table

Related guides

• Bibingka (Filipino Coconut Rice Cake)
• Bibingkang Malagkit (Filipino Sticky Rice Cake)
• Filipino Biko Recipe: The Ultimate Guide to Sticky Rice Cake
• Buchi: Filipino Sesame Seed-Filled Rice Balls
• Buko Pandan: The Ultimate Filipino Creamy Coconut Dessert Salad

Sources

• Egg pie
• Egg Pie Recipe