Filipino Egg Pie Recipe
User Reviews
4.8
Filipino Egg Pie Recipe
Description
This Egg Pie recipe starts with a pie crust made from flour, butter, sugar, salt, and ice water rolled out thin and fit into a 9-inch pie pan, then chilled. The filling combines whole eggs and an extra egg yolk, mixed with sweetened condensed milk, all-purpose or heavy cream (which can be substituted with evaporated milk), milk or evaporated milk, and vanilla extract. The custard is gently whisked to blend before being poured into the refrigerated crust.
Baked at 350°F (170°C), the pie develops a lightly browned surface while the custard sets to a delicate, jiggly texture. The dessert delivers a mildly sweet, rich egg custard that is light but creamy. Variations affect firmness, with skipping cream for a firmer texture.
Filipino Egg Pie is typically served as a dessert or snack, enjoyable warm or chilled, highlighting the creamy custard against the flaky crust. It offers a subtle alternative to richer pies with its smooth, gentle sweetness and custard-like consistency.
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 water ice
FILLING
- 3 large egg
- 1 large egg - white and yolk separated
- 6 fluid ounces all-purpose cream or heavy-cream (See NOTE 1)
- 6 fluid ounces milk or evaporated milk, full-fat
- 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
- You can omit cream and use 250ml of evaporated milk for a firmer custard.
- The recipe yields a light, delicate custard with a gentle jiggle when done.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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