filipino egg pie

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. 

​The ready made one which tastes good anyway can save you a lot of time and effort. I find it too much work making it from scratch so I suggest to purchase the ready made one if available in your area. If not, I have a recipe below how to make it from scratch. It's up to you :)

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 

Filling:

• 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:

• 1/2 cup unsalted butter , diced and chilled
•  1 1/4 cups all-purpose flour
•  1/2 tsp salt
•  2-4 tbsp ice cold water 

​How to make Pie Crust:

• Add flour, butter, and salt to a large bowl. Cut your butter in using a pastry cutter. 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 a disk and roll to about 1/4" thickness.
• Roll out the dough to a few inches larger than your pie plate (about 12" for a 9" 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.

HOW TO MAKE EGG PIE:

• 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 deg 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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