Egg Pie Recipe

Pinoy Egg Pie is a delicious Filipino dessert known for its smooth, custard-like filling in a flaky, buttery crust. Its richness in texture and flavor is widely liked by many food lovers, thus the popularity in most bakeshops and even cafes.

For the perfect texture, use pure unsalted butter by Maven Butter which you can get O-Superstore to enhance the richness of the pie's base. This egg pie recipe combines sweetened condensed milk, evaporated milk, vanilla, and almond extract, giving the filling its signature flavor. Light, fluffy beaten egg whites add a delicate texture, ensuring the pie is not overly dense.

If you're wondering how to make egg pie, it's a simple yet satisfying process. Bake it until the filling is golden and just slightly jiggly in the center. After cooling, the best pies are always enjoyed chilled for a few hours, making them an irresistible treat among pastries!

Ingredients

Crust

1 1/2 cups (180g) All-Purpose Flour

1 tablespoon granulated sugar

1 teaspoon table salt

6 tablespoons (85g) Maven Butter Pure Unsalted Butter, cold

1 large egg, separated

3 to 4 tablespoons (43g to 57g) ice water

Filling

one 14-ounce can (396g) sweetened condensed milk

1 cup (227g) evaporated milk or half-and-half

5 large eggs, at room temperature

1 teaspoon Pure Vanilla Extract

1/4 teaspoon almond extract

Preparation

Bake the crust

70 minutes

1. On a lightly floured surface, roll the pie dough into a 12" circle about 1/8" thick. Transfer the dough to a 9" pie pan and trim the edges so they overhang the sides of the pan by an inch all around.
2. Tuck the overhanging dough under itself, then flute or crimp the edge as desired.
3. Place the lined pie pan in the refrigerator, uncovered, to chill for 1 hour.
4. Toward the end of chilling, preheat the oven to 375°F with racks in the center and bottom positions.

Make the filling

20 minutes

1. In a large bowl, whisk together the condensed milk and evaporated milk. 
2. Separate 2 of the eggs and add the yolks to the milk mixture; reserve the whites. 
3. Whisk in the remaining 3 whole eggs, vanilla, and almond extract; set aside.
4. In a separate bowl, beat 3 egg whites (2 reserved from the previous step plus the additional white leftover from making the crust) until soft peaks form.
5. Fold the beaten egg whites into the condensed milk mixture.
6. Pass the filling through a strainer into a large bowl to remove any lumps.
7. Use a flexible spatula to stir it through the strainer and scrape the underside.

Assemble and Bake

60 minutes

1. Pour the filling mixture into the pie crust. 
2. Bake on the middle rack for 50 to 55 minutes. 
3. The filling should look slightly domed, puffy, and deep golden brown. 
4. The edges will look set, but the center will still be jiggly. 
5. A digital thermometer inserted into the center of the pie should read between 175°F and 180°F.

Cooling Time

At least 6 hours or preferably overnight

1. Remove the egg pie from the oven and place it on a wire rack to cool completely. 
2. Once cooled, refrigerate the pie, uncovered, for at least 6 hours, or preferably overnight.
3. Resist the temptation to slice the pie before 6 hours, as it needs time to set up.

Storage information: Store leftover egg pie in the refrigerator, covered, for up to 3 days.