Back when we were still living in Manila, we had a favorite bakery we always go to. My brothers and I will always run down the street to get a bag of pandesal, ensaymada and spanish bread, and man that bakery made the best stuff! But I think second to their best selling pandesal, their egg pie was really one of my favorites.
Even now that I am living in Canada, egg pie always reminds me of that small bakery. It presents fondest memories of getting up early in the morning and a short walk to the street will guarantee a hot bread for breakfast with individual slices of cheese and butter . and that is no matter how early, even as early as 3 am!
Here, in this recipe, I aim to recreate those memories of our stay in Tondo, Manila, where there are small unassuming bakeries but surprisingly make really delicious goods, where there are haste, noise and vehicles at 3 am, and where there are eateries, vendors and busy people way before the sun rises.
I love how nostalgia strikes with every bite of this creamy egg pie filling, and the crispy and buttery pie crust is an absolute delight. Now if only I can hear sounds of jeepneys and tricycles....
- For the crust: 260 grams butter, softened
- 150 grams icing sugar
- pinch of salt
- 2 egg yolks
- 375 grams flour
- For the filling: 3 eggs
- 4 egg yolks
- ¼ tsp juice of lemon
- 100 ml evaporated milk
- 1 tsp vanilla extract
- 240 ml whipping cream
- ½ cup sugar
- Make the crust: Cream butter and icing sugar in a stand mixer until creamy and combined.
- Add 2 egg yolks and salt and continue mixing ,scraping the sides of the bowl with a spatula when necessary. Add the flour gradually and mix until combined and ready to be formed.
- Gather the dough and form a fat round disc, cover it in wax paper and let it rest in the fridge for at least 2 hours.Using a rolling pin, roll out the dough into a round disc with about ⅛ inch thickness and large enough to cover a 9 inch pie pan. Sprinkle flour around your rolling area and the rolling pin to prevent the dough from sticking. Carefully lift the dough using the rolling pin and lay it over the pan . Ease it into the bottom and sides of the pan and cut any excess overhang ( I like to leave about half an inch over hang to cover for the shrinking of crusts that happens while baking.) You can freeze the excess dough and use it within three weeks.
- Let the formed pie shell rest again in the fridge for twenty minutes. Preheat oven to 350F.
- Loosely cover the pie shell with parchment paper and place uncooked rice or beans on top. Place the pie shell in a baking sheet and bake for 20-25 minutes, just until the edges are very light brown.
- While the pie shell is baking, make the filling. Add egg yolks, eggs,cream,evaporated milk, sugar, lemon juice and vanilla extract in a medium bowl and gently stir until sugar is dissolved. Use a strainer and transfer the filling to another bowl to remove any lumps or egg shell in the mixture.
- When pie shell is ready, remove the parchment paper and the rice/ beans and lower oven temperature to 320F. Carefully pour the filling into the pie shell ( while inside the oven) and fill up to the top.
- Bake for 40-45 minutes or until the filling is set. Let pie cool completely. Refrigerate for atleast two hours before cutting.
Pie crust recipe adapted from Butter Baking.
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