My Favorite Recipe: Classic Filipino Egg Pie
What’s your favorite recipe?
There are many recipes I love, but only one that tastes like home, nostalgia, and pure comfort: the classic Filipino Egg Pie.
For me, this isn’t just a dessert. It’s the memory of walking past a local panaderia here in the Philippines and being hit by that warm, sweet, buttery smell. It’s the excitement of seeing that perfectly browned top and the wobbly, creamy custard underneath. Unlike other custard tarts, the Filipino egg pie is simpler, less sweet, and has a unique texture that’s incredibly satisfying.
It’s my favorite recipe because it’s a humble treat that brings so much joy. Today, I’m sharing my version of it with you.
[Insert image of the whole egg pie here]
Classic Filipino Egg Pie Recipe
This recipe is straightforward and delivers that authentic bakery taste.
Ingredients
For the Crust:
- 1 \frac{1}{2} cups all-purpose flour
- \frac{1}{2} teaspoon salt
- 1 tablespoon sugar
- \frac{1}{2} cup cold unsalted butter, cut into small cubes
- 4 to 6 tablespoons ice-cold water
For the Filling:
- 1 large can (370ml) evaporated milk
- 5 large egg yolks
- 1 small can (168ml) condensed milk
- \frac{1}{2} cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Make the Crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes and use your fingertips or a pastry cutter to mix until it resembles coarse crumbs.
- Add Water: Sprinkle the ice-cold water over the mixture, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
- Chill the Dough: Form the dough into a flat disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
- Prepare Oven & Pie Plate: Preheat your oven to 175°C (350°F). Roll out the chilled dough on a lightly floured surface until it’s large enough to fit a 9-inch pie plate. Carefully place the dough in the plate, trim the edges, and crimp them with a fork or your fingers.
- Heat the Milk: In a small saucepan, heat the evaporated milk over medium heat until it’s hot and steaming, but not boiling. This is called scalding.
- Mix the Filling: While the milk is heating, whisk the egg yolks and sugar together in a separate bowl until pale and creamy.
- Temper the Eggs: This is the most important step! Very slowly, pour the hot milk into the egg yolk mixture while whisking constantly. This gently cooks the eggs without scrambling them.
- Combine: Once all the milk is incorporated, whisk in the condensed milk, vanilla extract, and a pinch of salt until everything is smooth.
- Bake: Pour the custard filling into the prepared pie crust. Bake for 40 to 50 minutes, or until the top is golden brown and the center is set but still has a very slight jiggle.
- Cool Completely: Let the pie cool completely on a wire rack at room temperature. This can take a few hours. Do not skip this step, as the custard needs to set fully before slicing.
And there you have it! A simple, delicious egg pie that tastes just like the ones from our favorite local bakeries. I hope you enjoy this recipe as much as I do.
Let me know in the comments if you give it a try!
