Egg Pie

                              Photos by Sheryll Ann Deluz


Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity outside of the Filipino circle. Basically, it is a custard as based on its definition. Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savoury foods. Sometimes flour, corn starch, or gelatin is added.

For all of us outside the country who misses this sweet soft pie that could only be called our very own, here is a simple recipe that you can easily prepare at home.

PIE CRUST

1/2 cup butter (cold and cut in cubes)

1/3 cup + 1 tbsp sugar

1 2/3 cup flour

1 egg beaten

1 tsp salt

1/8 cup cold water

Procedure:

1. Mix with fork (or pastry knife) butter, sugar and flour. Add beaten egg and continue mixing. Add 1 tbsp at a time of cold water until lumpy. Form into a ball with your hands and wrap with clingwrap. Refrigerate for 30 mins. 

2. After 30 mins, dust mixing table and rolling pin with flour. Flatten the dough starting at the middle til the end. Do quarter turns till the whole dough has been rolled flat (at least 1/4 inch thick). 

3. Roll the dough on the rolling pin so as to carry it over the pie pan. Unroll and fit the dough making sure not to tear it. Leave 2 inches on all sides. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges.

4. Fold the dough under itself onto the flat rim of the pie plate. One of the advantages to making your own crust is that you can build up a higher edge of crust, to better contain the filling (or to hold more filling). Prepackaged crusts are flattened to the edges of the pan, so they don't break in transport. (See topic on how to flute the pan). Put back in fridge for 30 mins to settle the butter within the mixture. 

5. Do blind baking (there are some good tips in youtube). Prick sides of dough with fork to prevent bubbles. Put parchment paper on top then the baking beans. Bake for 200deg C for 15 mins. Remove baking beans and bake for 5 mins more. 

EGG PIE FILLING

2 1/3 cup evap milk

4 eggs separated

1/2 cup sugar

1 1/2 tbsp cornflour

Procedure:

1.Mix flour, sugar, egg yolks and slowly add in milk.

2. On a separate bowl, whip egg whites until soft peaks form. Add this to the flour/milk/yolk mixture using cut and fold technique. Make sure there are no bubbles. 

3. Bake for 180deg C for 20 mins then lower temp to 110deg C for 1 hr. Ready once inserted toothpick in the middle comes out clean.

**Tip: Never use plastic mixing bowl in whipping egg whites for there is always a chance of oil residue left in the bowl. any oil, liquid or yolk will diminish chance of having a nicely whipped whites. ceramic / glass or aluminum mixing bowl is recommended.

Guten Apetit!

Thanks Shirley C-R for the recipe. ;-)