Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.
One sure way to delight the husband’s heart is through an egg pie. Sure he is not much of a dessert lover, but once he sees me making a pie crust, his grin is unmatched.
This Filipino Style Egg Pie is distinct in its look, having that darkened top over a smooth and creamy egg custard. It is that caramelized top that makes the looks of this pie very special, making you want to dig in and see what else is underneath.
In his utmost love for egg pies, I have two versions of it in the blog. This simple version of egg pie is homey and conventional in style, using whole eggs instead of separating them into yolks and whites (like what is done in this Filipino Egg Pie).
My husband adores them both and does not discriminate between the two. Give him egg pie, he is a happy guy.
The custard for this egg pie is basically the same as the custard for making a leche flan, using only the yolks. To achieve that darkened top, a small amount of beaten egg whites is folded to the yolk custard, giving rise to those airy pockets that darken as the pie bakes.
How to Make Filipino Style Egg Pie
- In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter.
- The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
- Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. Gather it into a single mass. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed.
- Turn the dough over on a floured surface.
- Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs.
- Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.
- After chilling, let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness.
- Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate.
- Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.
- Next, we blindbake. Preheat oven to 400 F. Using the tines of a fork, poke several holes into the surface of the pastry shell. This will keep the pastry from puffing up during baking.
- Cut a piece of parchment paper wide enough to cover the pastry shell, then fill hollow with dried beans or uncooked rice. Again, this will keep the crust from puffing up during blind baking.
- Bake the crust for 15 minutes, then carefully remove the parchment with the rice and continue to bake for another 5 minutes. Take out from the oven and allow to cool.
- Preheat oven to 325 F. Pour the filling into the cooled pie shell and bake for 45-55 minutes, or until the crust is golden and the top has darkened evenly.
- Allow the pie to cool before serving and slicing as the filling will continue to set as it cools.
Tips and Pointers
- The pie crust recipe yield enough for two 9-inch pies. You can freeze one portion for up to a month. Just wrap it well in plastic.
- Why blind bake? Blind baking ensures that you will have a flakier and crispier crust. We only blind-bake the crust for this egg pie until it is half done. For recipes that require a fully cooked filling (banana cream pies, and other no-bake pies) then blind baking is done in a way that the crust is fully baked.
Just the sight makes me want to bake one right now. Go and bake this guys 🙂
Filipino Style Egg Pie
Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.
Ingredients
For the Pie Crust (this recipe is enough for two 9 inch pies)
- 2 and 1/2 cup all-purpose flour
- 3/4 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter (or two sticks) cut into little cubes and chilled
- 6 tbsp ice water
For the Egg Pie Filling
- 5 egg yolks from large eggs
- 1 cup evaporated milk
- 1 can condensed milk 300 ml
- 1 tsp vanilla extract
- 2 egg whites from large eggs
Instructions
Make the Pie Crust
-
In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
-
Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed. The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.
-
Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.
-
After chilling, flour a working surface. Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.
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Blind bake: Preheat oven to 400 F. Cut a piece of parchment paper that is enough to cover the entire pie shell. Position it over the pie shell and fill it with uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights and the parchment and bake for another 5 minutes. Take it out from the oven and allow to cool while you prepare the filling.
Make the Filling and Bake the Pie
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Preheat oven to 325 F. In a large bowl, stir together egg yolks, evaporated milk, condensed milk and vanilla extract just until combined. Strain the mixture to remove any stringy eggs and clumps.
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In a bowl of a stand mixer ( or use a hand-held mixer) beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture until incorporated. Pour the custard onto the pie shell and bake at 325 F for 45-50 minutes, or until the pie is set and the top is uniformly darkened.
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