Egg Pie
Egg pie is a sweet indulgence from the roots of Philippines and is a classic favorite in the Filipino local markets. A crunchy buttery crust compliments the soft and smooth texture giving the taste buds full satisfaction. The pie has rich custard filling which when baked gives a nice brown color on the top making the pie irresistible in sight and the aroma attracts the thrill of the first bite. The ingredient which makes a delicious classic Egg Pie involves different preparations for the crust and the filling.
To make a flaky light golden brown crust, plain flour along with salt, unsalted butter and cold water at the right quantity would give a consistent crispiness. Obviously, being an Egg Pie, Egg is the main ingredient and comes in play in forming a perfect filling. Evaporated Milk is used to give a right sweetness to the pie balancing with the bind of egg yolks, egg white and a whole egg for the ideal lightness to the filling. To give an extra oomph, a scent of vanilla finishes the heavenly flavor to the pie. After having some bold fusion flavors of the Filipino cuisine, the Egg Pie would be a wonderful finish to the meal. The perfect combination of its silky and crusty texture gives a comforting and mellow tone.
- Crust
- 1 Cube Unsalted Butter
- ¼ Teaspoon Salt
- 1 ¼ Cup Flour
- 4-5 Tablespoons Cold Water
- Filling
- 1 12oz can of evaporated milk
- 4 eggs
- 1 teaspoon vanilla
- 1 cup sugar
- Cut butter into small cubes and mix with flour until consistency of bread crumbs.
- Add salt.
- Add water one tablespoon at a time until mixture is dough (it will be a little sticky).
- Chill for 15 minutes in the fridge or freezer.
- Roll out dough about ¼-1/8 inch thick in a circle shape.
- Place pie pan on dough, then flip upside down holding the dough against the pie pan.
- Push dough up against sides of pie pan.
- Cut off excess around the edges.
- Make design around pie edges (I prefer the basic fluted edge).
- Poke holes with a fork around the edges and on the bottom to reduce air pockets while baking.
- For a crunchy crust, I pre-bake the crust. Set oven to 400 degrees.
- Put down wax paper or parchment paper and add some rice or pie weights (so the dough doesn’t bubble up while cooking).
- Cook until golden brown (about 12-15 minutes).
- For the filling, scald milk over a stove or in a microwave (heat for about 2 minutes).
- In a large bowl, add two eggs.
- Separate the remaining two eggs from the yolk. Add the yolks with the other eggs while collecting the two egg whites in a separate bowl.
- In the large bowl (with eggs and yolks) add in the sugar while mixing.
- Pour in scalded milk and mix.
- Beat the two egg whites with an electric mixer until eggs are stiff.
- With a spatula, fold egg whites into the large bowl with other ingredients.
- Pour filling into pie crust and put in oven for 15 minutes on 350 degrees.
- Lower oven heat to 325 and cook for another 30-35 minutes or until golden brown.
- Remove from oven and let the pie cool before eating.
Serves: 8
Time: 1:30
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