July 29, 2010

Egg Pie

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Egg Pie

Egg Pie

One of the few Filipino baked goods that was unappealing to me and therefore never had before is egg pie. The custard dessert I remember had very thick nuclear yellow filling and it smelled eggy too. I don't know what came over me today but I suddenly wanted to try a friend's recipe that has only 3 eggs and no cornstarch or flour as thickener. And I'm glad I did bake it. The pie with its light creamy custard filling and my homemade buttery flaky crust is heavenly delicious but oh so rich. The filling has half a cup of butter in it! It is rather an indulgent dessert but I love it specially the subtle flavor combination of vanilla and lemon extracts and the dark brown crust on the custard gives a nice color contrast to the pale yellow filling beneath. This is great stuff.

Filipino Egg Pie

buttery flaky pie crust
1¼ cups all-purpose flour
½ teaspoon sugar
1/8 teaspoon fine sea salt
½ cup very cold diced unsalted butter
½ cup ice water with a few ice cubes
  • In a large bowl, stir together the flour, sugar, and salt. With fingertips and working quickly, rub the butter into the flour. Sprinkle ¼ cup water, adding more if needed, ½ tablespoon at a time, and stir with a fork until the dough comes together and gathers into a ball. Flatten the dough, wrap in plastic wrap, and refrigerate for 2 h0urs. Roll to fit into a 9 or 10-inch pie plate. Trim and crimp the edges using the back of a table knife. Refrigerate while preparing the filling.
custard filling
3 whole eggs
½ cup unsalted butter, softened
¾ cup sugar
12 ounces whole milk, scalded and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
  • Preheat oven to 425°F.
  • In the bowl of a standing mixer with the paddle attachment, beat the eggs, butter, and sugar until fluffy. On low speed, beat in the rest of the ingredients until fully incorporated. Remove the pie shell from the refrigerator, pour the filling in, bake on the lower third shelf of the oven for 1 hour or until crust is golden in color. Cool on a rack for 3 hours before serving. Refrigerate leftovers.

food friday chiclet


maiylah said...

half a cup of butter? i'm so going to love that, then! :))

Unknown said...

that slice of egg pie looks tempting! thinking about it, it's been years since i had an egg pie. i was in davao with a cousin and she suddenly had an egg pie craving. we looked for a bakery selling egg pie but the one we found was not very good.:p

Oggi said...

Maiylah, the custard is very light and you wouldn't know it's loaded with butter.)

Luna Miranda, yeah, some egg pies are very heavy with I think is cornstarch and waaay too many eggs.:)

Unknown said...

That look so good. I have yet to have a good one. I can't wait to try your recipe.

Midge said...

I actually add a rather British twist to this by adding cinnamon and nutmeg to the custard! It's so comforting, especially on rainy evenings like the ones we've been having lately.

Oggi said...

Joy, if you love a light version of leche flan, you'll love this pie.:)

Midge, cinnamon and nutmeg, that's a great idea. Thanks.:)

Chef Dennis Littley said...

your pie looks so creamy and delicious!! I would love to try it!!

Juliana said...

Oh! Your egg tart looks so yummie, so creamy and tasty, would love to have a slice of it :-)

Oggi said...

Chef Dennis and Juliana, thanks.:)

Gizelle said...

This was one of those I've wanted to try back home, wala na ko makita, normally I buy them sa local bakery...

You know a friend blogger based in TExas won a year's supply of eggs by submitting a recipe of this...sayang I would have been happy if you won too!

Oggi said...

Gizelle, I'd like to win something too for my cooking. LOL

i♥pinkc00kies said...

wow..... ♥

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