Egg Pie

egg pie Egg Pie

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.

Ingredients

Makes 2 – 8 in pies.

1 375 ml can evaporated milk
1/4 cup water
5 eggs
1 tsp vanilla extract
1 cup white sugar
2 sheets pre rolled savoury dough (Yes I used the savoury ones)

Method

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.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Egg Pie

 Egg Pie

© 2012, AngSarap. All rights reserved.


  • problema ko lang, wala akong oven WAHAHAHA

  • Jan Paraiso NZ

    Baking now for the first time ever in my life. Will post again the outcome. I can say it will be a trial and error baking. LOL

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  • AMAZING

  • Cathy
  • Chiqui Ortiz

    Where can I buy the savory crust?

  • Jo Ann Soberano Jereza

    Got confuse with the eggs. It says you need 5 eggs. 2 eggs separate yellow from white set aside. Then combined or mix together 3 eggs and 2 yolks. This is where you also mix the sugar and other ingredients. My questions is what will happen to the eggs that set aside? This is what makes me confused coz if I dont do what is exactly procedure to cook then its going to be bad.

    • ilovefood

      See step no.7. Egg whites was incorporated later ( assumed to have been beaten). No ingredient was left unused.

  • zeny m. enclona

    is baking time for egg pie really about 55 minutes?

  • Rommel Alcantara

    Hello Po!

    We are one of the leading manufacturer and supplier of different milk powder product in the greater manila area – skimmed milk powder, buttermilk powder, full cream milk powder, cocoa powder. We can supply you with your requirements on a regular basis. For more details you can call me anytime at 0920-2804549 or call me at 02-6649610. Thanks! Rommel – Rigels Food Corporation