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.

Course Dessert

Cuisine Asian, Filipino

Keyword Custard, Filipino Bakeries

Prep Time 20

Cook Time 1

chill time for the pie dough 2

Total Time 3 20

Servings

Calories 595kcal

Author sanna

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.

Video

Notes

Nutrition Facts

Filipino Style Egg Pie

Amount Per Serving (1 serving)

Calories 595 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 20g125%

Cholesterol 209mg70%

Sodium 337mg15%

Potassium 354mg10%

Carbohydrates 62g21%

Fiber 1g4%

Sugar 32g36%

Protein 13g26%

Vitamin A 1080IU22%

Vitamin C 2mg2%

Calcium 251mg25%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Allow the pie to cool completely before slicing.

Nutrition