filipino egg pie

Blog update: 9/19/20

Filipino Egg pie with creamy egg custard filling using eggs, sugar, vanilla and evaporated milk.  A famous dessert in the Philippines that can be seen in many local bakeries. ​To make this Egg Pie of course we need a pie crust. Ready made pie crusts are available in the refrigerated section at any supermarkets.
​Here in California, I can purchase two pie shells in one pack for only about $2.00-$3.00. Then a deep dish pie crusts for 2 shells inside  is about $4..00 That's just about $1.50 or $2.00 each. ​
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Store-bought ones which taste good anyway can save you a lot of time and effort. To make one from scratch, I have two recipes below. One using butter and the other one using vegetable shortening. What's the difference? Using pie crust with vegetable shortening is much easier to handle than with butter. If you use butter, make sure that the butter is cold before adding to the flour. Ice water is also needed and not just cold water because the butter requires it or else your crust will fail if butter melts. It also requires refrigeration before using and it cannot sit on the counter while you make the filling. 
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​Using vegetable shortening does not need cold water and refrigeration. I find the dough much smoother and easier to work on when using shortening. If available, I suggest to use it instead of butter. It is tender, flaky and delicious as well.  If not feel free to use butter. The above photo is the pie crust I made using vegetable shortening.
​Below is the process I used the first time I made this recipe but using store-bought pie crust. Video below was added how to make it from scratch. I hope you enjoy. 
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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

​​INGREDIENTS:

• 9" or 10" pie crust ( store-bought or homemade​
• 1 3/4 cups evaporated milk
• 3 eggs + 1 egg yolk, room temperature
• 1/2 cup sugar  
• 2 tbsp cornstarch 
• 2 tsp vanilla 
• 1 egg white

 

​​Pie Crust using Butter: Can make 2 pie crusts which I used in making BukoPie )

• 2 1/2 cups All-Purpose Flour
• 1/2 tbsp sugar
• 1/2 tsp salt
• 1 cup (2 sticks / 8 oz unsalted butter, very cold, cut into small cubes
• 5-6 tbsp ice water

Procedure:

• Add flour, sugar and salt to a large bowl.
• Cut your butter in using a pastry cutter. 
• Add the butter and mix using a pastry blender or a fork.
• Add water. Work in one tablespoon of water at a time.
• Turn the dough out onto a silicone baking mat or flour your surface.
• Press the dough ball into two disks and roll each one to about 1/4" thickness.
• Roll out the dough to a few inches larger than your pie plate (about 9 or 10" pie plate)
• Place in pie plate and press to fit.
• Tuck under any overhang and crimp or use the tines of a fork to decorate the edges.
• Refrigerate until ready to fill. 
• Recipe makes two pie crusts perfect for Buko Pie and other pie recipes.

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Pie Crust using Vegetable Shortening or Lard:

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 tbsp sugar
• 1/3 cup vegetable shortening
• 3-4 tbsp cold or cool water

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​How to make Pie Crust using Vegetable Shortening:

• Add flour, sugar and salt to a large bowl. Stir to combine. 
• Add the shortening and mix using a fork until tiny pieces of shortening is achieved.
• Add 3 tbsp water. Work in one tablespoon of water at a time. Add 1 tbsp water if mixture is still dry. Continue mixing until it comes together. Using your hand bring together to form a ball. 
• Turn the dough out onto floured surface.
• Press the dough ball into a disk and roll to about 1/4" thickness.
• Roll out the dough to a few inches larger than your pie plate (9.5 or 10" pie plate)
• Place in pie plate and press to fit.
• Tuck under any overhang and crimp or use the tines of a fork to decorate the edges.
• Use a fork to poke bottom and edges of pie crust. This prevents the crust from puffing up during baking.
• This is ready to use. No need to refrigerate. Just add the filling and it's ready to bake. 

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​Video Using Store-Bought Pie Crust:

HOmemade Pie Crust

Procedure:

• Preheat oven to 350 degrees F.
• If using a ready made pie crust, please follow packaging instructions. 
• In a bowl, combine eggs, milk and vanilla. Gradually add the sugar while whisking. 
• Add cornstarch the cornstarch and whisk until all ingredients and incorporated. Set aside
• Beat the egg white until soft peak.
• Fold the beaten egg white into the filling mixture. 
• Pour the mixture into the prepared crust.
• Bake for 20 minutes.  Bring down temperature to 325 F and bake for 30-35 minutes or until the custard is just set and the top turns brown.  The center should be a little wobbly. 
• Remove from the oven.
• Cool the pie in room temperature for an hour, then place in the refrigerator to cool down further. The pie is best served cold.
• Enjoy!

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