Pinoy Classic Egg Pie: A Sweet, Creamy Filipino Favorite

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Introduction

The Filipino Egg Pie is a beloved bakery staple across the Philippines, known for its rich, custard-like filling and slightly toasted, caramelized top. With a buttery, flaky crust and silky smooth center, it’s a dessert that brings back childhood memories and family gatherings. This homemade version keeps it traditional, simple, and irresistibly delicious — perfect for any occasion or just a sweet craving.

Ingredients (Serves 6–8)

For the Pie Crust:

  • ¾ cup all-purpose flour
  • ¾ cup cake flour
  • 2 tbsp white sugar
  • ½ tsp salt (rock salt or table salt)
  • ⅓ cup lard or shortening (chilled)
  • ⅓ cup cold water (add slowly)

For the Custard Filling:

  • 2 large whole eggs
  • 2 large egg yolks
  • ½ cup white sugar
  • ½ cup powdered milk
  • 3½ tbsp cornstarch (about 30g)
  • 1 tbsp vanilla extract
  • 100 ml water
  • 1 can (360 ml) evaporated milk

For the Meringue:

  • 2 large egg whites
  • 1 tbsp white sugar

Tips for Success

  1. Cold Butter is Key: Use cold lard or butter and water to keep the crust flaky.
  2. Don’t Overmix: Stop mixing the crust once it forms crumbs — overmixing toughens the dough.
  3. Chill the Dough: Let the crust rest in the fridge for at least 2 hours before rolling.
  4. Poke the Crust: Use a fork to prick holes in the dough to prevent puffing during baking.
  5. Cool Before Slicing: Egg pie sets as it cools, so don’t slice while warm.
  6. Optional Spice: Add a pinch of nutmeg or cinnamon for a deeper flavor twist.

Step-by-Step Instructions

1. Prepare the Pie Crust

  • In a large bowl, combine flours, sugar, and salt.

  • Add chilled lard or butter and cut into the flour until crumbly.

  • Gradually add cold water until dough holds together.

  • Form into a ball, wrap in cling film, and refrigerate for at least 2 hours.

  • Roll out dough and fit into a 9-inch pie pan. Crimp edges and prick the bottom with a fork. Set aside.

2. Make the Custard Filling

  • In a bowl, whisk together eggs, yolks, sugar, milk, vanilla, water, and cornstarch until smooth.
  • Set aside to allow bubbles to settle.

3. Prepare the Meringue

  • Beat egg whites until soft peaks form.
  • Add sugar and beat until stiff peaks form.

4. Assemble and Bake

  • Gently fold the meringue into the custard mixture.
  • Pour the combined mixture into the prepared crust.
  • Bake in a preheated oven at 180°C (356°F) for 20 minutes.
  • Then lower the heat to 160°C (320°F) and continue baking for 40–50 minutes, or until the center is almost set.
  • Let cool completely before removing from the pan and slicing.

Nutritional Information (per slice, approx.)

  • Calories: 290
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 120mg
  • Sodium: 180mg
  • Carbohydrates: 30g
  • Sugars: 18g
  • Protein: 7g
  • Calcium: 130mg
  • Iron: 1.5mg

Note: Values will vary based on specific brands and portion sizes used.

Healthier Swaps & Variations

  1. Use Butter Instead of Lard: For a more natural fat source.
  2. Low-Fat Milk Options: Try using low-fat evaporated milk or a milk alternative.
  3. Cut Down Sugar: Reduce sugar in the filling by 1–2 tbsp if you prefer it less sweet.
  4. Add a Twist: Infuse the custard with calamansi zest or ube extract for a creative version.

Storage & Serving Tips

  • Cool completely before serving — best served chilled!
  • Store leftovers in the fridge for up to 4 days
  • Do not freeze — custard texture may separate when thawed
  • Reheat slices gently in the microwave for 10–15 seconds if preferred warm

Final Notes

This Pinoy Classic Egg Pie is a slice of nostalgia, perfect with a hot cup of coffee or tea. Whether you’re sharing with friends or enjoying solo, it’s a simple recipe that captures the heart of Filipino baking — rich, sweet, and made with love. 💛

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