Filipino Egg Pie Recipe
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4.8
171 reviews
Excellent
Filipino Egg Pie Recipe
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Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is a perfect afternoon snack.
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Ingredients
PIE CRUST
- 1 ¼ cups flour
- ¼ block (½ stick/ 2oz./ 57g.) butter - cut into small cubes
- 1 teaspoon sugar
- 1 teaspoon salt
- 2-4 tablespoons ice water
FILLING
- 3 large eggs
- 1 large egg - white and yolk separated
- 6 fluid ounces all-purpose cream or heavy-cream (See NOTE 1)
- 6 fluid ounces full-fat milk or evaporated milk
- 1-1 ½ cup sweetened condensed milk - depending on how sweet you like it
- 2 teaspoons vanilla extract
Instructions
- In a mixing bowl mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.
- Place the pie dough on a floured surface or on a rolling mat and roll it out thinly to a 14-inch round sheet. Gently fold the round dough sheet in half and then in a quarter. Place the dough on a 9-inch pie form with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour.
- Preheat oven to 350°F/170°C.
- In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk. Gradually add the condensed milk while whisking. Add the vanilla extract and continue whisking until all ingredients are well combined. Add the evaporated milk and all-purpose cream and mix well with other ingredients.
- In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)
- Pour the filling on the refrigerated pie crust and bake on the lowest rack for 15 minutes at 350°F/170°C then lower the heat to 325°F/160°C and continue baking for 30-40 minutes or until the toothpick inserted in the filling comes out clean.
Notes
- NOTE 1: You can skip the addition of cream and just add the same amount of evaporated milk.
- NOTE 2: This recipe makes a light, delicate, jiggly egg custard. If you prefer a firmer custard, skip the cream and just use a total of 250ml of evaporated milk.
Nutrition Information
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Calories
396kcal
(20%)
Carbohydrates
48g
(16%)
Protein
10g
(20%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
139mg
(46%)
Sodium
416mg
(17%)
Potassium
317mg
(9%)
Fiber
0g
(0%)
Sugar
33g
(66%)
Vitamin A
695IU
(14%)
Vitamin C
1.7mg
(2%)
Calcium
224mg
(22%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 416mg | 17% |
| Potassium | 317mg | 7% |
| Fiber | 0g | 0% |
| Sugar | 33g | 66% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 224mg | 22% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
171 reviews
Excellent
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