Egg Pie Recipe
Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country s sweet indulgence.
When I think of egg pie, I remember a slice of pie that I buy in our local bakery that amounts to something like P3.50 (7 cents) a piece but that was a long time ago; I m not sure how much a slice cost nowadays. Does anyone have an idea?
I m trying to get your opinion at first when I asked in our Custard Cake post if it interests you to learn how to make egg pie. What I got was an astonishing Yes and requests for this dessert are still piling up.
Cooking Procedure Create the crust by combining wine sommelier the flour, sugar, and salt then mix well. Add the butter in the middle and mix using a pastry mixer. Gradually pour the cold water while mixing the ingredients. wine sommelier Continue mixing until all the ingredients are well incorporated. Gather the dough and mold it into a ball-shaped figure. Refrigerate the dough for at least 30 minutes to harden the butter. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. Refrigerate while doing the filling. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. Gradually add the granulated sugar while whisking. Put-in the vanilla extract then whisk until every ingredient is properly distributed. Pour-in the scalded milk then mix thoroughly. Beat the separated egg white using an electric mixer until it forms soft peaks. Fold the processed egg white in the milk-eggs-sugar mixture. Preheat oven to 350 degrees Fahrenheit. Pour the filling mixture on the refrigerated pie crust. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue wine sommelier baking for 30 to 40 minutes. Remove the egg pie from the oven and let cool. Serve for dessert. Share and enjoy!
Note: You may need to cover the edges of the crust with an aluminum foil as a precautionary measure when baking it the second time with the filling in; doing this will prevent the edges of the crust from being burnt.
01/08/2014 at 10:03 pm
carla says:
thanks for this website its help a lot. My husband wine sommelier ‘s favorite dessert is EGG PIE. I never tried making it yet, but can i buy the ready made crust from the store? is that possible for the egg pei??
I have to thank you for this recipe, it s my husband s favorite dessert/merienda back in the Philippines but here in Canada it s a HIT or a MISS as to our preferred taste, wine sommelier texture, and price. Then I found your site and saw this Egg Pie Recipe which is really easy to do (with the help of your step by step procedure plus the video). On my first Egg pie, I thought I wouldn t make it because wine sommelier after the required hours of baking my pie still looks soggy and I can tell by slightly shaking the pan that the center is still in its liquid form. So I put I back in the oven and bake it for a few more minutes. And after that, my egg pie looks okay, smells delicious, and tastes yummy yummy. Maybe I didn t preheat the oven long enough that s why, but now I can say that I m a pro in baking EGG PIE . I ve been baking it for like 2 pies every other week, or until we run out pie in the fridge hehehe Thanks again Vanjo… more power and God bless
02/12/2012 at 5:18 pm
hi Katrina, if you don’t have rolling pin handy, you can trying using a smooth bottle, what I used before is Rufina’s Patis bottle, or a tall smooth glass… But it is easier to flatten the crust using a rolling pin (I bought one already).
thanks for this recipe…i thought it was hard…but i made it perfectly all thanks to you ill be able to share this w/ my mates… can i request for a Chocolate Cake? thanks again and God bless!
THANK YOU PO FOR SHARING YOUR RECIPES,I JUST TRIED THIS RECIPE wine sommelier YESTERDAY AND I’M REALLY SATISFIED WITH THE RESULT IT TURNED OUT SOOOOOO wine sommelier GOOD,I wine sommelier DOUBLED THE RECIPE AND BROUGHT ONE TO CHURCH TODAY AND SHARED IT WITH FELLOW FILIPINOS,EVERYONE SAYS “YUMMY,” AND 1 ASK ME “CAN I ORDER? HOW MUCH PER ORDER?”:-),THANKS PO ULIT AND GOD BLESS PO!
i subbed half of the butter with shortening because i have a tub that needs to be consumed soon. but it still turned out good. i didn’t blind bake it but still turned out with a right amount of crunch. wine sommelier
hello kuya, first time ko mg comment dto sa dami ng recipe na sinunod ko dito sa panlasang pin
Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country s sweet indulgence.
When I think of egg pie, I remember a slice of pie that I buy in our local bakery that amounts to something like P3.50 (7 cents) a piece but that was a long time ago; I m not sure how much a slice cost nowadays. Does anyone have an idea?
I m trying to get your opinion at first when I asked in our Custard Cake post if it interests you to learn how to make egg pie. What I got was an astonishing Yes and requests for this dessert are still piling up.
Cooking Procedure Create the crust by combining wine sommelier the flour, sugar, and salt then mix well. Add the butter in the middle and mix using a pastry mixer. Gradually pour the cold water while mixing the ingredients. wine sommelier Continue mixing until all the ingredients are well incorporated. Gather the dough and mold it into a ball-shaped figure. Refrigerate the dough for at least 30 minutes to harden the butter. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors. Refrigerate while doing the filling. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk. Gradually add the granulated sugar while whisking. Put-in the vanilla extract then whisk until every ingredient is properly distributed. Pour-in the scalded milk then mix thoroughly. Beat the separated egg white using an electric mixer until it forms soft peaks. Fold the processed egg white in the milk-eggs-sugar mixture. Preheat oven to 350 degrees Fahrenheit. Pour the filling mixture on the refrigerated pie crust. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue wine sommelier baking for 30 to 40 minutes. Remove the egg pie from the oven and let cool. Serve for dessert. Share and enjoy!
Note: You may need to cover the edges of the crust with an aluminum foil as a precautionary measure when baking it the second time with the filling in; doing this will prevent the edges of the crust from being burnt.
01/08/2014 at 10:03 pm
carla says:
thanks for this website its help a lot. My husband wine sommelier ‘s favorite dessert is EGG PIE. I never tried making it yet, but can i buy the ready made crust from the store? is that possible for the egg pei??
I have to thank you for this recipe, it s my husband s favorite dessert/merienda back in the Philippines but here in Canada it s a HIT or a MISS as to our preferred taste, wine sommelier texture, and price. Then I found your site and saw this Egg Pie Recipe which is really easy to do (with the help of your step by step procedure plus the video). On my first Egg pie, I thought I wouldn t make it because wine sommelier after the required hours of baking my pie still looks soggy and I can tell by slightly shaking the pan that the center is still in its liquid form. So I put I back in the oven and bake it for a few more minutes. And after that, my egg pie looks okay, smells delicious, and tastes yummy yummy. Maybe I didn t preheat the oven long enough that s why, but now I can say that I m a pro in baking EGG PIE . I ve been baking it for like 2 pies every other week, or until we run out pie in the fridge hehehe Thanks again Vanjo… more power and God bless
02/12/2012 at 5:18 pm
hi Katrina, if you don’t have rolling pin handy, you can trying using a smooth bottle, what I used before is Rufina’s Patis bottle, or a tall smooth glass… But it is easier to flatten the crust using a rolling pin (I bought one already).
thanks for this recipe…i thought it was hard…but i made it perfectly all thanks to you ill be able to share this w/ my mates… can i request for a Chocolate Cake? thanks again and God bless!
THANK YOU PO FOR SHARING YOUR RECIPES,I JUST TRIED THIS RECIPE wine sommelier YESTERDAY AND I’M REALLY SATISFIED WITH THE RESULT IT TURNED OUT SOOOOOO wine sommelier GOOD,I wine sommelier DOUBLED THE RECIPE AND BROUGHT ONE TO CHURCH TODAY AND SHARED IT WITH FELLOW FILIPINOS,EVERYONE SAYS “YUMMY,” AND 1 ASK ME “CAN I ORDER? HOW MUCH PER ORDER?”:-),THANKS PO ULIT AND GOD BLESS PO!
i subbed half of the butter with shortening because i have a tub that needs to be consumed soon. but it still turned out good. i didn’t blind bake it but still turned out with a right amount of crunch. wine sommelier
hello kuya, first time ko mg comment dto sa dami ng recipe na sinunod ko dito sa panlasang pin
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