Egg pie is a popular bakery item in the Philippines made out of egg custard baked on top of pastry dough, nearly similar to the Portuguese egg tarts, so what’s the difference? First is that the size is bigger usually served in slices and another one is the brown topping you see in the photo. That topping is also made out of eggs but only egg whites, I guess it was a slight variation which gives the dish an even colour on top unlike the spotted dark spots you see in egg tarts.
I love this simple dish when I was a child and it was one of the expensive ones you buy in the bakery hence we barely buy it, usually a bread like Spanish Bread or Ensaymada would cost around PHP .50c each but this one is around PHP 5.00. It was a very long time since I had one so last weekend I made 2 pies and I guess everyone at home missed it as it never see the light of day and was devoured hours after I finished baking it. You might also notice that the pie is not as thick as what you see in the Philippines that is because the pie containers here are usually for covered pies not open faced ones so the depth is shallower and the deepest one I got was a quiche pan. For this recipe I will also use the ready-made rolled dough to avoid the fuzz of making one, anyways with all of those changes the taste still remain the same.
Makes 2 – 8 in pies.
1 375 ml can evaporated milk
1/4 cup water
1 tsp vanilla extract
1 cup white sugar
2 sheets pre rolled savoury dough (Yes I used the savoury ones)
1. Place sheets individually in the quiche pan. Set aside and place in the refrigerator.
2. Separate the yolks and white from the two eggs and set aside.
3. Beat egg whites until it forms stiff peaks.
4. Place evaporated milk and water in a bowl then heat in microwave for 2 1/2 minutes.
5. Mix together 3 eggs and 2 yolks, gradually add sugar while mixing.
6. Pour in the hot milk and vanilla then mix thoroughly.
7. Fold in the egg whites in the milk mixture. Don’t worry if you can’t mix them together, the foam will always rise and that’s normal, it is that soft brown topping on top.
8. Pour mixture into the moulds then bake in a 180C preheated oven for 15 minutes, then lower the heat to 160C and bake for a further 40 minutes.
9. Remove from oven and let it cool down before serving, can also be served chilled.
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