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.
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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.
I have two versions of Egg Pie 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.
Characteristics of a Filipino Egg Pie
- 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
Make the Dough. In a bowl of a stand mixer, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter.
Attach the paddle attachment and beat the mixture until it looks like a coarse meal.
Add ice water and continue to beat 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.Â
Gather it into a single mass.
Turn the dough over on a floured surface.
Gather any loose crumbs and briefly knead it just to allow it to come together. Shape it into a thick disc. Wrap it in plastic and refrigerate for 2 hours up to overnight.
Shape the Pie Shell. 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.
Blind bake the Pie Shell. 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.
Bake the Pie. Preheat oven to 325 F. Pour the filling into the cooled pie shell and bake for 1 hour and 15 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
- 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 🙂
More Delicious Recipes:
- Filipino Style Lasagna
- Easy Bibingka Recipe
- Puto Pao
- Ube Pianono
- Ube Flan Cake
- Pandesal Recipe
- Soft and Moist Mamon
- Ube Ensaymada
Filipino Style Egg Pie
Ingredients
For the Pie Crust
- 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 bowl of a stand mixer, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter. Attach the paddle attachment and beat the mixture until it looks like a corase meal.
- Add ice water and continue to beat 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 shape the dough into a fat discs. Wrap it in plastic and refrigerate for 2 hours up to overnight.
- 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.
- 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
- 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.
- 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 1 hour and 15 minutes, or until the pie is set and the top is uniformly darkened.
Maybe that’s the reason why I always end up with a sunken pie crust in one area after baking. Because I didn’t blind bake.. Will try that soon. Thank you!
Let me know how it goes 🙂
Hi. The edge of my crust fell off the sides after baking. How can I avoid this?
Hi Jenna! Honestly, it happens to me too. But it helps to kinda strengthen those edges by really molding them well onto the edges of the pan, making sure there are no cracks in them. Any cracks in the raw pie dough will result in breakage in that area as well after baking.
hi, can i use cremdensda instead of just plain condensed milk? this way it will be less sweet and more creamy..is that right?
Hello! Although, I have not tested Cremdensada, i think it should be fine.
i like the filling to be a bit firmer. what do you recommend i add?
thanks!
Hello there! You can dissolve 1 tbsp of cornstarch in the custard before straining.
My problem when I bake this is the brown part at the top( beated egg whites) keep on sticking in my knife even it’s already dry. How can I avoid this from happening? Hope you could answer my question
Hi Catleya! I use non-serrated knife and it helps. SOmetimes, the pie needs to be chilled well for the top part to adhere well to the custard 🙂