Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is a perfect afternoon snack.
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.
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 p…
Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is a perfect afternoon snack.
Here comes June and we are still in battle with Covid. I am wishing safety for everyone and the only consolation that I can do is to pray, think of happy thoughts and then bake. Today I am sharing one of my favorite dessert. Back home, when I was young I love the bakery style, they're sweet, soft, warm and packed with eggy goodness that no matter how I remind myself not to indulge too much..in the end I would eat 3 or 4 slices..imagine that.. Normally our Filipino bakery version consist of sugar, cornstarch, eggs and evaporated milk. But I wanted more, I wanted to get out of overly sweet egg pie so I just use a can of condensed milk, no more and no less. It should be that exact amount. Then I have a left over whipping cream and some fresh milk in the fridge... and so the journey to make my favorite egg pie begins.. Printable Recipe Ingredients: For the pastry: 1/3 cup plus 1 tbsp unsalted butter, cold and cubed 2 tbsp caster sugar 1 3/4 cup plain flour 1 egg yolk 1/4 tsp salt 2 tbsp cold water and more To make the pastry: Combine flour, salt and sugar in the bowl. Create a well in the center then dump in butter and egg yolk. Cut in with two butter knives, or fork or a pastry cutter. Then rub in the mixture with your fingers until it resembles coarse breadcrumbs. Add 2 tbsp cold water. Knead the dough until it just about comes together. If the dough seems dry, you may add cold water. Form into a ball. Remember not to over knead because it will gonna be difficult to roll out. Wrap it in cling wrap and set aside in the fridge for 30 minutes. Then roll out thinly on a floured tabletop to a circle about 12 inches in diameter. Line a 9 cm pie pan making sure to press the pastry well into sides Trim the excess pastry from the edge. Set aside in the fridge for 30 minutes. For the filling: 3 eggs 1 egg yolk ( reserve the egg white for future use ) 1 cup whipping cream 1 cup evaporated or fresh milk 1 can condensed milk 2 tbsp cornstarch To make the filling: In a bowl, combine the eggs and egg yolk, handwhisk until combined. Add in the cornstarch, cream, fresh milk and condensed milk. Combine/handwhisk all together. Mix well. Set aside. Now using your mixer, whip the egg white to soft peaks. Fold gently into the milk/egg yolk mixture with a spoon. Pour the filling on the prepared pastry. Place pie in the center of the oven with the water bath. Bake at 350/180 for 30 minutes or until the top is brown. Then cover the top of the pie with foil and continue baking for 40 minutes. The center should wobble a little. Remove from oven and let it cool. Chill in the fridge before serving. Enjoy! Oh goodness, I think its good..You see I made it last night and when I wake up, its almost gone.It brought a lot of memories..now I miss everything about home.... Here's a slice of joy and there will be more slices of joy in my kitchen as long as I have the power to make it. The egg pie that is a part of my growing up is just right here and I couldn't help myself..my thoughts went back down the memory lane. I can only smile and enjoy... Have a great week to all. Lets eat. Lets giggle and let's be merry. Where's the party? Saturday Sparks Best of the Month Scraptastic Saturday Dare To Share Saturday Mini Party Happiness is Homemade Create Make Bake Silver Pennies Sunday Whats For Dinner Sunday Love Your Creativity Busy Monday Inspire Me Monday Over The Moon Youre The Star Menu Plan Monday Craftastic Monday The Hearth And Soul Fabulous Party Make It Pretty Monday Handmade Monday Little Cottage Link Party Meal Plan Monday Celebrate Your Story Happy Now Making A Home Tuesdays At Our home Tasty Tuesday Farm Fresh Tuesday Fluster Buster Inspire Me Tuesday Party in your PJ's All About Home Wined Down Wednesday Wonderful Wednesday To Grandmas House Your Whims Wednesday Waste Not Wednesday A Little bit Of Everything Wow Me Wednesday Penny Pinching Wednesday Oh My Heartsie Wonderful Wenesday Artsy Fartsy Full Plate Thursday Thursday Favorite Things Encouraging Hearts Grace at Home Creatively Crafty Simple Homestead Friendship Friday Friday@Fire Station Create Bake Grow and Gather Weekend Potluck Fiesta Friday Friday Favourites A Morning Cup of Joe
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This sweet custard pie is a popular Filipino dessert served as parties, gatherings, and celebrations.Yield: 9-inch 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.
An almost perfect Egg Pie… The verdict first: The filling is perfect. The pie crust is perfect. but why the-almost-perfect Egg Pie? I am not expert in designing the edges. Yes, just the design… Other than that, EVERYTHING IS PERFECT. ***** I’ve been waiting to try this recipe but I was not confident enough that it will turn out perfectly. First, because it’s my first time to make a pie crust. And second, because I was afraid that the oven will not set the correct temperature. In the instruction #2 in baking the pie, you will see that it should be adjusted from 350 degrees F to 325 after the first 15 minutes of baking. I was like O_O “how will I know that the temperature is in 325 degrees F knowing that the oven at home is not digital?” I only use oven thermometer – I can start with the 350 degrees F but I don’t know how I will decrease the temperature to 325 considering that the oven temperature either increases or decreases during baking time. What I did was, I put the baking pan inside the oven at 350 degrees F and adjusted it at a lesser mark and continued baking as per the instruction. After 45 minutes, I doubted that the filling is cooked so I turned off the heat and I left the pie inside the oven for 10-15 minutes. After that, I removed it from the oven and waited for it to cool completely. And yes, my decision to leave it inside the oven with the heat turned off was right. I will never have to buy Egg Pie from any resto or bakeries ever again! 🙂 I don’t usually eat the pie crust but this is just so good that I can’t leave anything on the plate. 😀 I had remaining crust and filling that I just had to make these cutie-Pies! Please follow and like us:
This sweet custard pie is a popular Filipino dessert served as parties, gatherings, and celebrations.Yield: 9-inch 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.
This sweet custard pie is a popular Filipino dessert served as parties, gatherings, and celebrations.Yield: 9-inch pie