You might have seen this in your local bakeshops, or perhaps at the school canteen when you were a student: the egg pie. It’s like the Filipino version of the custard pie, and is found in practically all bakeshops in the country. So we’re bringing you an egg pie recipe that’s easy to make, and easy to sell, too!
The egg pie recipe traditionally consists of milk, sugar, eggs, and sometimes a touch of calamansi juice/zest to brighten up this otherwise very sweet pie.
If you want to be traditional, use canned evaporated milk and sweetened condensed milk. Back in the old days when refrigerators were uncommon or unavailable in most Filipino homes, Filipinos (and most Southeast Asians) relied on canned evaporated milk.
The distinguishing feature of Filipino egg pie is its toasty brown surface. This is achieved by folding whipped egg whites into the custard batter at the very last minute before baking.
The best egg pie recipe in the world
Pie Dough:
- 1 1/2 cups (198 g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon granulated sugar
- 1/2 cup (4 oz/114g) unsalted butter, cut into tablespoons, cold
- 2-3 Tablespoons ice water
Filling:
- 6 large egg yolks
- 3/4 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/4 teaspoon vanilla extract
- 2 large egg whites
- optional: 1/2 teaspoon calamansi juice or 1/2 teaspoon calamansi zest
Pie Dough:
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In a large bowl, combine flour, salt, and sugar. Cover and let chill in the fridge or freezer until bowl is cold. (About 5 minutes)
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Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add ice water and fold to combine. Dough will be shaggy.
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Dump dough onto a lightly floured work surface and knead until mixture comes together. Pat dough to a thickness of about 1/2-inch. Wrap in plastic wrap and let chill in the fridge for at least 1 hour (overnight is best).
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Allow chilled dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to about 11-inch in diameter and about 1/8-inch in thickness. Place pie plate upside down over the rolled dough to ensure it is the correct size.
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Transfer dough to pie plate and firmly press into the bottom and sides of plate. Trim excess dough leaving about 1/2-inch overhang all around. Fold overhang into the pie and decorate the edges as desired. Let chill in the fridge for 5-10 minutes.
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Preheat oven to 400oF. Line pie with parchment paper and fill with pie weights (i.e. dried beans). Bake for 15 minutes. Remove pie weights and bake for another 3 minutes. Allow pie crust to cool while you prepare filling.
Filling:
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Lower oven temperature to 325oF. In a large bowl, whisk together egg yolks, condensed milk, evaporated milk, salt, and vanilla (and optional calamansi) until smooth*. In a separate bowl, whip egg whites to soft peaks. Gently fold egg whites into batter.
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Pour batter into par-baked pie crust. Bake for 45-50 minutes until the surface is golden brown in color and the custard just slightly jiggles in the center. Allow pie to cool to room temperature before slicing. Once pie has cooled, you can also store it in the fridge to chill of easier and cleaner slicing.
You can also read: 5 Pinoy dessert recipes na patok ngayong summer!
Source: The Little Epicurian
ABOUT THE AUTHOR: Patricia de Castro-Cuyugan
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