How to make Egg Pie? Egg pie is a favorite Filipino dessert which are often sold in Filipino bakery. Egg Pie is a Filipino counterpart of Egg Custard, although I find some differences in its sweetness and texture. To me, Filipino Egg Pie is sweeter, firmer, it is also “eggy” in taste and the texture is more defined compared to the one I tried here in the US. Also, there is no cream nor any nutmeg added in this Egg pie.
I haven’t have an Egg Pie in a long, long time. Twenty-two years to be exact. So when I saw egg pies sold in our grocery store, it brought great memories when I was in the Philippines, so I decided to make Egg Pie ASAP just to remember the old days when I was in PI and just to remind me of its “eggy” taste. I baked this Egg Pie for 1 hour and 15 minutes and when the Egg Pie was done and ready to eat, my children were very eager to try it. My kids who are used to American desserts liked it, so I am making 4 more for Thanksgiving – two Egg Pies for our Thanksgiving dinner and 2 for my husband’s office Thanksgiving party.
Some people have this impression that Egg Pie is hard to make; but it really isn’t. All it take is mixing the ingredients and you are good to go. Initially, I was planning to make my own Egg Pie crust, but this time, I just opted for the ready made pie crust I got from the store so this Egg Pie turned out to be EXTRA quick and easy to make.
Now we are 1 week away for Thanksgiving so this Egg Pie will be a good addition for your Thanksgiving dessert.
- 2 cans 375 ml evaporated milk
- 6 eggs + 2 egg yolks
- 2 egg whites
- 1/2 cup water
- 2 cup sugar
- 2 tsp vanilla
- 3 tablespoons corn starch
- 2 Pre made pie crust
- Arrange pie crust in pie pan.
- Pre heat oven at 350 F. Put the wire rack in the mid level of the oven.
- In a large bowl, put the six eggs and the two egg yolks. Mix until the egg turns pale in color. Add in the sugar and vanilla.Mix completely and add the corn starch. Mix using a wire whisk until smooth and no lumps
- In a separate bowl, mix the egg whites using an electric mixer.
- Whip egg white until stiff peaks and add into the egg yolks mixture. Gently combine until there are no white streaks. Don't overmix this mixture.
- Pour evaporated milk and water in a sauce pan and heat until warm and but not boiling.
- Pour heated evaporated and water into the egg yolk and egg white mixture and pour into the prepared pie crust.
- Put pie pan on a large sheet pan for easy support. Bake on a preheated 350 F oven for 15 minutes.
- After 15 minutes, change oven setting to 325 F and bake for another 60 minutes.
- When done let the Egg Pie cool and refrigerate for 8 hours or overnight before serving.