How to Make Filipino Egg Pie | Custard Pie Recipe

Have you ever tried a Filipino Egg Pie before? If you haven't, I have to say it is a must! It is basically the best egg pie you can ever have. If you love custard then this egg pie is perfect. It has a beautiful thick filling (which is my favorite part) and the crust is so rich and delicious because there is an egg yolk in it. Not to worry about waste because the egg white gets beaten and added to the filling to make a beautiful golden crust on top of the pie. So if you were wondering if the pie was suppose to be brown on top, yes it is! Once you bite into this pie, you'll have to go in for more. I honestly couldn't put it down. The ingredients are surprisingly basic, you probably already have them on hand. The texture is perfection, nothing hard about making this pie, the hardest part is waiting for it to cool completely so you can slice into it! If you want to make your own Filipino Egg Pie, follow along with me step by step and you can also watch the video tutorial below. Let's go!

Some of the tools I used in this recipe

• Hamilton Beach Hand Mixer
• All Clad Saucepan 3 qt
• Rolling Pin
• Cuisinart Oven Mitts

Pie Crust

• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 2 tbsp sugar
• 1/2 cup unsalted butter (cubed)
• 1 egg yolk
• 1/2 tsp vanilla
• 3 tbsp ice water

Filling

• 1 can evaporated milk
• 5 whole eggs
• 1 cup sugar
• 2 tsp vanilla
• 1egg white (*egg white from the same egg for the crust)
• Weight Converter (if you need help converting the measurements)

In a large bowl add in all-purpose flour, salt and sugar. Whisk dry ingredients until combined. I am using a fork just because everyone has one and it is less dishes to wash, however you can use a food processor to make this pie crust and it will be quicker.

Add in cubed unsalted butter and using a pastry blender or a fork, cut the butter into the flour mixture until the mixture resembles course meal. If you use a food processor the texture will be more even but use whatever you have on hand.

Next add in egg yolk, vanilla and 3 tablespoons of ice water to the flour mixture. Make sure you save the egg white for later on in this recipe!

Use a wooden spoon to combined the wet ingredients to the dry and then knead the pie crust with your hands until it all comes together into a smooth dough.

Cover pie crust and refrigerate for an hour.

After the pie crust rested for an hour, flour work surface and roll out chilled crust to 1/8 inch thickness and fit it into a 9 inch pie dish.

Trim and crimp pie crust around the edges. Place pie crust in refrigerator and get started working on the egg filling.

Preheat oven to 350 degrees F.

In a saucepan, add evaporated milk. Bring the saucepan to stovetop and warm milk until milk is lukewarm (about 105 degrees F).

Then to a large bowl, add in 5 eggs and whisk until they are all scrambled.

Gradually add in sugar and whisk to combined.

Add in vanilla and whisk until combined.

Then gradually add warmed evaporated milk and whisk until it is incorporated. Set it aside.

In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks.

Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking).

Take the pie crust out of the refrigerator and add pie dish to a baking sheet, this will make it easier to take the pie out of the oven and prevent any mess. Pour the filling on the refrigerated pie crust.

Bake for 15 minutes then lower the heat to 325 degrees F and continue baking for 50-60 minutes or until the toothpick inserted in the filling comes out clean. Allow pie to cool completely before you slice into it. The pie filling needs to sit and set, if you cut into still hot or warm the custard won't set and you'll end up with a mess. You'll see once you pull the pie out of the oven that the filling is puffy but as it cools it sinks in and that is normal.

Slice this pie once it has fully cooled and enjoy it!

If you want to watch the video tutorial, watch it here!