Blog update: 9/19/20
The process is very simple, prepare the filling ingredients first by combining evaporated milk, eggs, sugar and vanilla. I only added 1/2 cup of sugar here. Some uses condensed milk but I don't like it too sweet so please feel free to adjust accordingly. Just whisk all the ingredients together until fully blended. Strain the bubbles on top to achieve a smooth custard filling.
In a small bowl, beat the egg white until soft peak. Soft peak means until egg white mildly foams up. To test, when you turn your whisk upside down, the peaks are just starting to hold.
Combine it to the filling mixture by folding the egg white into the batter. They will float and that's normal because that will be the topping for your egg pie.
Then transfer the mixture into a prepared pie crust. Bake at 350F for 20 minutes then lower oven temp to 325F and bake again for another 30-35 minutes. Do not over bake the pie or make the top too brown or else the egg white will taste slightly bitter. Full detailed recipe below.
filipino egg pie recipe
Pie Crust using Butter: Can make 2 pie crusts which I used in making BukoPie )
Pie Crust using Vegetable Shortening or Lard:
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