Egg Pie (Filipino Style)
Egg
Pie is Philippines version of Egg Custard Pie. It is a classic Filipino favorite
snack which you usually can find in almost bakeries in the Philippines, or
pasalubong shop (select or specialties shops). Its softness, sweetness and eggy
filling plus the crunchy crust is what Egg pie loved by most Filipinos. Sure, you will too!
I
remember when I was young, there was a bakery shop near our place (I guess it
still there till now) and they always bake Egg pies in the afternoon, while were
playing outside we can smell the sweet aroma of the egg and milk, my friends
and I will start dreaming eating it with cold soda or milk and which part each
of one like, and many more. So, every time I make this Egg pie lots of
childhood memories about this pie came back.
When
my family migrated overseas, I sometimes craved for our Filipino favorites, fortunately
since I am still in Asia most of the ingredients for Filipino desserts and
dishes are available here and I can make them without worry. So, if you find
yourself like me craving for this, you don’t need to fret, just follow below
recipe, ingredients are easy to find, this recipe is tried and tested that is
almost exactly the Classic Egg Pie that you can find in the Philippines.
Egg Pie Recipe
Ingredients:
This recipe is adopted from Pinay Cooking Corner with
modification based on my preference: http://www.pinaycookingcorner.com/2011/09/filipino-classic-egg-pie.html
Crust:
- 1 ½ cups all-purpose flour
- 2 ½ Tbsp sugar
- ½ tsp salt
- 1/2 cup unsalted butter, cut into cubes and softened
- 1 to 2 tbsp cold water
Filling:
- 1 ¼ cup evaporated milk
- 4 large eggs and another 1 large egg with white and yolk separated (or use 5 eggs if your egg is only 50g each)
- 1 tsp vanilla extract
- 1 tsp fresh kalamansi or lemon juice
- 1 can condensed milk (14oz)
Procedure:
For
the crust:
1. In
a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix
thoroughly with other ingredients using a pastry cutter or two bread knives by
cross over cutting, till resembles to a coarse sand texture .
2.
Gradually add the cold water to the mixture. Continue mixing until well combined.
3. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
4.
After resting the dough
for 30 minutes, on a clean flat surface
sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9" pie pan/dish
5.
Arrange and press the
flattened dough on the baking pan or pie dish. Use kitchen
shears to trim the dough to about a half-inch
overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you're
fluting the edges.
6.
Crimp the edges either with a fork or by pinching around the edge with your fingers.
Keep the crust in the refrigerator while making the filling.
For the filling:
1.
Heat the evaporated milk in the microwave
oven for 1 minute.
2. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed milk while whisking. Add the vanilla extract
and lemon juice, and continue
whisking until all ingredients are well combined.
3. Add the evaporated milk and mix well.
4. On a separate bowl, using
an electric mixer beat the egg white until it forms soft peaks.
5. Fold the beaten egg white into the mixture
until well incorporated. (The beaten egg white will give the top of the egg pie a brown color after baking.)
Baking the Pie:
1. Preheat oven to 170 degrees
C for about 20 minutes. Pour the filling on the refrigerated pie crust.
2.
Bake for 15 minutes
at 170 degrees C then lower the heat to 160 degrees C and continue
baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
3.
Remove the egg pie from oven and allow cooling down before serving. I like refrigerating it
after cooling down at least 2 to 3 hours before serving to firm up the egg
custard. If you like the custard soft and a bit moist after complete cooled
down is good to go
