Ingredients

  • Serves 8 people
  • pie crust:

    600 g flour 

    3 g salt 

    15 g sugar 

    200 g cold butter, diced 

    100 ml cold water

  • pie filling:

    4 medium-sized eggs 

    240 ml evaporated milk 

    300 ml condensed milk 

    5 ml vanilla 

    2 egg whites

Filipino Egg Pie
Recipe Courtesy of
Asian Food Network

Filipino Egg Pie

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Often confused by many for a giant egg custard tart, the Pinoy Egg Pie is a classic Filipino dessert that can be bought in little bakeries and pastry houses on the streets of the Philippines. The flaky, buttery crust and delicate yet firm egg custard will definitely remind Filipinos of their childhood. The best time to eat the pie is when it’s fresh out of the oven so serve up a slice for yourself and enjoy it as an afternoon snack with a cup of your favorite tea or coffee brew.
  • Hard
  • 60 min
  • 45 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Hard
  • 3 steps
  • 10 Ingredients
  • 60 min
  • 45 min
  • 15 min

Instructions

  1. Prepare the dough (pie crust)

    • In a large mixing bowl, combine 600g flour, 3g salt, 15g sugar, and 200g butter cubes. 
    • Mix it with your fingers until all the butter has been incorporated into the flour.
    • Add 100ml cold water and mix until it forms a dough.
    • Lay the dough on a floured smooth surface and knead until smooth. 
    • Cover with plastic wrap and chill for 30 minutes.


  2. Prepare the custard filling

    • In a mixing bowl, whisk 2 egg whites until stiff peaks (meringue). Set it aside.
    • In a separate mixing bowl, prepare the custard filling by beating 4 whole eggs, evaporated, condensed milk and vanilla in a mixing bowl.
    • Fold in the egg white mixture into the custard filling.


  3. Assemble and bake the pie

    • Roll out the dough into a flat surface and cut it into a circle - the size of your pie pan.
    • Grease your pie pan with some oil or butter and gently place the dough on your pie pan. Fold it in and press it down to ensure the dough is placed securely in the pan. 
    • Next, pour the custard filling into the dough.
    • Bake for 50 to 60 minutes at 176.6°C


Plate and Serve!

Once it’s ready, cool at room temperature before slicing and serving.

Plate and Serve!
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    Ingredients
    • Serves 8 people
    • pie crust:

      600 g flour 

      3 g salt 

      15 g sugar 

      200 g cold butter, diced 

      100 ml cold water

    • pie filling:

      4 medium-sized eggs 

      240 ml evaporated milk 

      300 ml condensed milk 

      5 ml vanilla 

      2 egg whites

    Nutrition
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