About the Recipe
This is actually the first Filipino dessert I ever learned to make because I could not find this pie anywhere near my house and my whole family loves egg pie, so no leftovers!
The thing is, I feel like NO ONE knows about egg pie outside of the Philippines because I have never seen it at Filipino parties or at Filipino bakeries except for ONE in my area. I need it to be more popular so that I don’t have to make it every time I crave for egg pie and I can just buy one.
But for now, I guess I can just make it at home. It’s pretty simple, it’s your standard pie crust and a custard in the middle made with condensed milk, eggs, evaporated milk, and vanilla, and to signature browned top, you just whip an egg white so that it floats at the top when baked.
Ingredients
Filling:
3 Eggs
1 egg yolk
1 egg white
1 can evaporated milk (360 ml)
1 can condensed milk (300 ml)
Pie Crust:
150g pastry flour
150g all-purpose flour
100g butter, cold and cubed
3g salt
2 tsp brown sugar
105ml cold water
Preparation
1. Make the pie dough by mixing both flours with salt and brown sugar.
2. Add the cold and cubed butter, rubbing the flour mixture with the butter until the butter is pea-sized.
3. Gradually add cold water while mixing until it forms a dough ball. Let rest in the fridge for at least 30 minutes.
4. Whip the egg white until it reaches soft peak.
5. Mix the three eggs, egg yolk, condensed milk and evaporated milk. Carefully fold in the egg white.
6. Flatten pie dough until it reaches a thickness of 1/8 inch.
7. Press the pie dough into a pie pan and poke holes at the bottom to let air escape.
8. Pour the filling into the pie pan and bake at 350F for 20 minutes and then 325F for 40 minutes or until the top is brown and the the crust is golden.
9. Let sit in the fridge for at least two hours before serving.