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.

Egg Pie
 
Prep time
Cook time
Total time
 
Serves: 2 x 8 inch pies
Ingredients
  • 1 375 ml can evaporated milk
  • ¼ cup water
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 cup white sugar
  • 2 sheets pre rolled savoury dough (Yes I used the savoury ones)
Instructions
  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 2½ 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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34 Responses

  1. Aileen says:

    This is different from cassava cake, right? I’m having a hard time differentiating the two right now. Haha my mind is in jambles. But anyhow–like always, great photos! 🙂

  2. Jasline says:

    Beautiful composition! This egg pie looks very yummy!

  3. nors says:

    Bro… Pa order?

  4. Tessa says:

    I never heard of egg pie before. Looks most like a cross between a quiche and french toast… I’m definitely going to try this!

  5. juliennelw says:

    So what’s a savory dough? Do you have a recipe for one? Different from regular piecrust dough?

  6. mjskit says:

    What a simple and delicious looking pie!

  7. wok with ray says:

    I can’t have enough egg pie when I was growing up. That soft and jiggle-ly stuff inside the pie is such a treat. Thank you for this post, Raymund! Have a great weekend!

  8. foodjaunts says:

    Oh yummy! This was definitely one of my fav meriendas – great easy recipe.

  9. Yum! I’m adding this to the list of things to try while in the Philippines. Love a good custard tart and it suits me fine that these servings are bigger 🙂 great shot!

  10. Kiran says:

    I’ve never had an egg pie before — that looks so delicious, Raymund 🙂

  11. Nami | Just One Cookbook says:

    Sorry if it’s silly question, but what’s “savory dough”? Not a pie sheet right? What are they? Is it pizza dough?? Hmm…. that’s the only item I need to make this. Looks easy and delicious!

    Never mind – you answered my questions above. Pie crusts are sweetened? There is no sweetened pie crust? Sorry you can tell I have no clue on baking ingredients…

    • rsmacaalay says:

      I am not sure in the States but here in NZ we have pie crusts for savoury and sweet ones while both can be used I preferred the savoury ones as it contrast withh the sweet flavour of custard. I guess if you cant find one in the supermarket a good flaky crust recipe for savoury pies would do the trick

  12. Wow, that looks so good and it has so few ingredients. My kind of recipe.

  13. kitchenriffs says:

    I’ve heard of egg pie but have never seen nor tasted one. Looks really interesting. And an interesting discussion with Nami re sweet and savory pie doughs – as I understand it, it’s the same dough but the sweet contains added sugar, the savory does not. For the record, we rarely add sugar to our pie doughs – much prefer the savory. Good post – thanks.

  14. my mom makes something similar that she calls “custard pie.”

  15. Sammie says:

    Oh my goodness!! I really love this egg pie! I’ve tried it before at Godilocks hehe.. So yummy and it tastes quite similar to egg tarts!

  16. Carolyn Chan says:

    Wowser that looks so delicious !

  17. Guia Obsum says:

    Aww, I suddenly miss eating egg pie…

  18. hi do you have a recipe for pie crust dough, may daughter love egg pie and i will try your recipe for egg pie. but i don’t know if there’s a ready-to-cook dough in any supermarkets here.

  19. Love 2 Type says:

    i love this. a slice of egg pie can be had for 14 pesos in the mall only.. yay

  20. hannah says:

    I love egg pies. Can I also ask a recipe for your savory dough or crust. Thanks

    • rsmacaalay says:

      Before I got used to the supermarket ready made here is the recipe I used for savoury flaky crust

      Ingredients

      1 1/2 cup or 185g flour
      1 tsp baking powder
      1/2 cup or 125g cold butter, cubed or grated
      100ml cold water or milk
      1 tsp lemon juice

      Method

      1. Sieve flour and baking powder together.
      2. Add flour mixture in a food processor together with cubed or grated butter to food processor.
      3. Pulse a few times until it looks like coarse breadcrumbs.
      4. Add water/milk and lemon juice then continue to pulse until it clumps together. You can see at this stage if you can form a dough with the mixture.
      5. Remove from food processor then transfer the mixture to a glad wrap. Wrap around the dough then flatten (but do not knead) to form a flat square.
      6. Place in fridge for 30 minutes then you can divide the dough in two.
      7. Roll each thinly them you can now use it.

  21. valentina flores says:

    hi po..panu po b mag gawa ng pie?…tnx…

  22. juvy says:

    I would like to ask is savoury dough is available in the Philippines.

  23. Lhynn says:

    Looks so good. I will try to bake it sometimes this week.

  24. Pie says:

    I’ve tried this and since then I’ve baked it whenever we have a party and it’s always the fav. Perfect recipe, not too sweet. Loved baking and eating it over and over again

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