Introduction: How to Make Filipino Egg Pie | Custard Pie Recipe
Have you ever tried a Filipino Egg Pie before? If you haven't, I have to say it is a must! It is basically the best egg pie you can ever have. If you love custard then this egg pie is perfect. It has a beautiful thick filling (which is my favorite part) and the crust is so rich and delicious because there is an egg yolk in it. Not to worry about waste because the egg white gets beaten and added to the filling to make a beautiful golden crust on top of the pie. So if you were wondering if the pie was suppose to be brown on top, yes it is! Once you bite into this pie, you'll have to go in for more. I honestly couldn't put it down. The ingredients are surprisingly basic, you probably already have them on hand. The texture is perfection, nothing hard about making this pie, the hardest part is waiting for it to cool completely so you can slice into it! If you want to make your own Filipino Egg Pie, follow along with me step by step and you can also watch the video tutorial below. Let's go!
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Step 1: Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup unsalted butter (cubed)
- 1 egg yolk
- 1/2 tsp vanilla
- 3 tbsp ice water
- 1 can evaporated milk
- 5 whole eggs
- 1 cup sugar
- 2 tsp vanilla
- 1egg white (*egg white from the same egg for the crust)
- Weight Converter (if you need help converting the measurements)
Step 2: The Crust
In a large bowl add in all-purpose flour, salt and sugar. Whisk dry ingredients until combined. I am using a fork just because everyone has one and it is less dishes to wash, however you can use a food processor to make this pie crust and it will be quicker.
Step 3: Cut in Butter
Add in cubed unsalted butter and using a pastry blender or a fork, cut the butter into the flour mixture until the mixture resembles course meal. If you use a food processor the texture will be more even but use whatever you have on hand.
Step 4: Add Egg Yolk, Vanilla and Water
Next add in egg yolk, vanilla and 3 tablespoons of ice water to the flour mixture. Make sure you save the egg white for later on in this recipe!
Step 5: Combine
Use a wooden spoon to combined the wet ingredients to the dry and then knead the pie crust with your hands until it all comes together into a smooth dough.
Step 6: Allow Curst to Rest
Cover pie crust and refrigerate for an hour.
Step 7: Roll Out Crust
After the pie crust rested for an hour, flour work surface and roll out chilled crust to 1/8 inch thickness and fit it into a 9 inch pie dish.
Step 8: Trim and Crimp Crust
Trim and crimp pie crust around the edges. Place pie crust in refrigerator and get started working on the egg filling.
Step 9: The Filling
Preheat oven to 350 degrees F.
In a saucepan, add evaporated milk. Bring the saucepan to stovetop and warm milk until milk is lukewarm (about 105 degrees F).
Step 10: Scramble Eggs
Then to a large bowl, add in 5 eggs and whisk until they are all scrambled.
Step 11: Add Sugar
Gradually add in sugar and whisk to combined.
Step 12: Add in Vanilla
Add in vanilla and whisk until combined.
Step 13: Whisk in Evaporated Milk
Then gradually add warmed evaporated milk and whisk until it is incorporated. Set it aside.
Step 14: Beat Egg White
In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks.
Step 15: Fold in Egg White
Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking).
Step 16: Pour the Pie Filling in the Crust
Take the pie crust out of the refrigerator and add pie dish to a baking sheet, this will make it easier to take the pie out of the oven and prevent any mess. Pour the filling on the refrigerated pie crust.
Step 17: Bake
Bake for 15 minutes then lower the heat to 325 degrees F and continue baking for 50-60 minutes or until the toothpick inserted in the filling comes out clean. Allow pie to cool completely before you slice into it. The pie filling needs to sit and set, if you cut into still hot or warm the custard won't set and you'll end up with a mess. You'll see once you pull the pie out of the oven that the filling is puffy but as it cools it sinks in and that is normal.
Step 18: Enjoy!
Slice this pie once it has fully cooled and enjoy it!
Step 19: Video Tutorial
If you want to watch the video tutorial, watch it here!