Filipino Egg Pie

July 3, 2013

An almost perfect Egg Pie…

The verdict first: The filling is perfect. The pie crust is perfect. 

but why the-almost-perfect Egg Pie?

I am not expert in designing the edges. Yes, just the design… Other than that, EVERYTHING IS PERFECT.

*****

I’ve been waiting to try this recipe but I was not confident enough that it will turn out perfectly. First, because it’s my first time to make a pie crust. And second, because I was afraid that the oven will not set the correct temperature. In the instruction #2 in baking the pie, you will see that it should be adjusted from 350 degrees F to 325 after the first 15 minutes of baking. I was like O_O “how will I know that the temperature is in 325 degrees F knowing that the oven at home is not digital?” I only use oven thermometer – I can start with the 350 degrees F but I don’t know how I will decrease the temperature to 325 considering that the oven temperature either increases or decreases during baking time. What I did was, I put the baking pan inside the oven at 350 degrees F and adjusted it at a lesser mark and continued baking as per the instruction. After 45 minutes, I doubted that the filling is cooked so I turned off the heat and I left the pie inside the oven for 10-15 minutes. After that, I removed it from the oven and waited for it to cool completely.

And yes, my decision to leave it inside the oven with the heat turned off was right. I will never have to buy Egg Pie from any resto or bakeries ever again! 🙂

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I don’t usually eat the pie crust but this is just so good that I can’t leave anything on the plate. 😀

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I had remaining crust and filling that I just had to make these cutie-Pies!

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Filipino Egg Pie

Ingredients:

For the crust:

  • 2 ½ cups all-purpose flour
  • 3 tbsp sugar
  • ½ tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • ¼ cup cold water

For the filling:

  • 1  12oz. can evaporated milk
  • 3 eggs
  • 1 egg white
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup sugar

Instructions:

For the crust:

  1. In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or a pastry mixer.
  2. While mixing, slowly add the cold water until you get a crumbly texture.
  3. Shape the dough into a large ball and keep in the fridge for 30 minutes.
  4. Sprinkle flour on your work surface and roll the dough into 1/4 inch thickness using a rolling pin. Shape the dough into a disk that can fit a 9-inch pie dish or round baking pan.
  5. Arrange the flattened dough on top of the baking pan and cut the extra edge using kitchen scissors.
  6. Crimp the edges using your fingers or with a fork. Keep in the fridge while doing the filling.

For the filling:

  1. Place your evaporated milk in a heatproof bowl and heat in the microwave for one minute. Set aside.
  2. In a large bowl, whisk 3 eggs and egg yolk.
  3. While whisking, add sugar and vanilla extract. Whisk until just combined.
  4. Add the heated evaporated milk and mix well. Set aside.
  5. In a separate bowl, beat the egg white using electric mixer until soft peaks.
  6. Gently fold the egg white to the previous mixture.
  7. Fold the beaten egg white into the mixture.   

Baking the Pie:

  1. Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it.
  2. Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 40 to 45 minutes or until a toothpick inserted in the filling comes out clean.
  3. Remove the egg pie from oven and allow to cool down.

Source recipe: Egg Pie by Pinay Cooking Corner

 

 

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