I just love our very own Filipino Egg Pie, especially when it has that soft chewy filling! Egg pies are normally found in local bakeries and bakeshops, normally sold in slices. But you could have a whole fresh pie for yourself! Learn how to make one at home:
INGREDIENTS:
For The Crust:
- 2 cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- ¾ cup unsalted butter, cut into cubes and softened
- ¼ cup cold water
For The Filling:
- 4 large eggs and another 1 large egg with white and yolk separated
- 1 cup evaporated milk
- 1 can (14 oz) condensed milk
- 1 tsp vanilla extract
- 1 tsp fresh calamansi or lemon juice
HOW TO COOK:
For The Crust:
- In a mixing bowl, combine flour, sugar and salt. Mix well.
- Add butter to the flour mixture and mix thoroughly using a pastry mixer.
- Gradually add the cold water to the mixture.
- Continue mixing until all the ingredients are well combined and a dough is formed.
- Shape the dough into a large ball and refrigerate for at least 30 minutes.
- Sprinkle a clean flat surface with flour. Using a rolling pin, flatten the dough (½ centimeter thick and wide enough to cover a 9″ pie pan/dish or baking pan).
- Arrange and press the flattened dough on thepie pan/dish or baking pan.
- Trim the dough (using kitchen shears) to about a half-inch overhang. Save the scraps and use them to bulk up thin areas.
- Crimp the edges with a fork or by pinching around the edge with your fingers.
- Keep the dough in the refrigerator while making the filling.
For The Filling:
- Combine and whisk the 4 eggs and the separated egg yolk in a large mixing bowl.
- Gradually add the condensed milk while whisking.
- Add the vanilla extract and lemon juice, and continue whisking until all ingredients are well combined.
- Heat the evaporated milk in the microwave oven for 1 minute.
- Add the evaporated milk and mix well with the other ingredients.
- Using an electric mixer, beat the separated egg white until it forms soft peaks.
- Fold the beaten egg white into the mixture. (This will give the top of the egg pie a brown color after baking.)
Baking The Pie:
- Pour the filling on the refrigerated pie crust.
- Preheat oven to 350 F.
- Bake for 15 minutes at 350 F.
- Then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes (or until toothpick inserted in the filling comes out clean).
- Remove the egg pie from oven and allow to cool down.
- Slice, serve, and enjoy!
