Focused recipe
Egg Pie
This Filipino egg pie features a buttery, flaky homemade crust filled with a smooth and creamy custard made from eggs, evaporated milk, and vanilla. It bakes low and slow for a silky-soft center with lightly golden edges – perfect as a merienda treat or an everyday dessert.
Filipino Updated 3/10/2010
Ingredients
Measured from the catalog payload.
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter chilled and cut into cubes
- 2 tablespoons granulated sugar
- 1/4 to 1/2 cup cold water
- 1 3/4 cups evaporated milk
- 3 pieces egg
- 1 piece egg yolk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Instructions
7 cooking steps
- Combine the flour, sugar, and salt in a bowl. Add the chilled butter cubes and mix using your fingertips or a pastry cutter until the mixture turns crumbly. Gradually pour in the cold water, a little at a time, and mix until the dough comes together. Shape it into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Roll the chilled dough out on a lightly floured surface until it is large enough to line a 9-inch round baking pan. Fit the dough into the pan, pressing gently along the bottom and sides. Trim any excess edges and refrigerate while you prepare the filling.
- Heat the evaporated milk in the microwave for about 2 minutes, or until it is warm but not boiling. This is your scalded milk. Set it aside.
- Whisk the eggs and egg yolk together in a separate bowl. Gradually add the sugar while whisking until well combined. Stir in the vanilla extract, then slowly pour in the scalded evaporated milk while continuing to whisk.
- Beat the reserved egg white until soft peaks form, then gently fold it into the milk and egg mixture. This helps give the filling a lighter, smoother texture.
- Preheat the oven to 350°F. Pour the filling into the chilled pie crust. Bake for 15 minutes at 350°F, then reduce the heat to 325°F and continue baking for 30 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the egg pie from the oven and let it cool completely at room temperature before slicing. Transfer to a serving plate. Share and enjoy!
Catalog details
Useful for browsing and sync.
Dessert, merienda, Snack baked, creamy, custard, sweet Public recipe Revision 1