Satisfy your sweet cravings and indulge in the classic Filipino dessert, egg pie. With a creamy egg custard centre and a buttery, flaky crust, the egg pie makes for the perfect tea time snack or dessert after meals. Egg pies are incredibly popular in the Philippines, which means you can find them in just about any local bakery, but nothing beats a homemade version. Recreate this dessert at home with our egg pie recipe.
Meal: Dessert, Snack Cuisine:Filipino
Preparation time: Cooking time: Total time: Yield: 8 servings
Ingredients
Pie crust:
160g of flour
1 tsp of sugar
1 tsp of salt
60g of butter, cubed
4 tbsp of ice water
Egg custard:
3 eggs
1 egg, white and yolk separated
250ml of sweetened condensed milk
2 tsp of vanilla extract
175ml of heavy cream
175ml of full-fat milk
Equipment
A food processor
1 rolling pin
1 9-inch pie form
An oven
2 bowls
1 whisk
An electric hand mixer
Directions
Add flour, sugar, salt, and butter into a food processor. Pulse until it reaches a crumble consistency.
Gradually add water, one teaspoon at a time, and continue pulsing until the dough holds together when pressed.
Form the dough into a ball and transfer it to a floured surface.
With a rolling pin, roll the dough out into a 14-inch round sheet. Gently fold in half, then into a quarter.
Place the tip in the centre of the 9-inch pie form and unfold carefully. Trim any excess dough or press to seal. Set in the fridge for 30 minutes.
Preheat the oven to 170°C.
In a mixing bowl, add eggs and an egg yolk.
Gradually pour in condensed milk while whisking. Repeat with vanilla extract, heavy cream, and full-fat milk. Mix until well combined.
In another bowl, add the egg white and beat with an electric hand mixer until soft peaks form.
Fold the beaten egg white into the egg custard mixture.
Pour the egg custard mixture into the pie crust and bake in the oven for 15 minutes.
Turn the temperature down to 160°C and bake for another 35 minutes.
Remove from heat to cool and serve immediately!
Firmer Custard
This egg pie recipe makes the perfect jiggly and light egg custard that will melt in your mouth. If you prefer a firmer custard, you can always swap out the heavy cream for 250ml of evaporated milk instead.
Missing some ingredients?
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