Have you ever tried a Filipino Egg Pie before? If you haven't, I have to say it is a must! It is basically the best egg pie you can ever have. If you love custard then this egg pie is perfect. It has a beautiful thick filling (which is my favorite part) and the crust is so rich and delicious because there is an egg yolk in it. Not to worry about waste because the egg white gets beaten and added to the filling to make a beautiful golden crust on top of the pie. So if you were wondering if the pie was suppose to be brown on top, yes it is! Once you bite into this pie, you'll have to go in for more. I honestly couldn't put it down. The ingredients are surprisingly basic, you probably already have them on hand. The texture is perfection, nothing hard about making this pie, the hardest part is waiting for it to cool completely so you can slice into it!
Some tools I used today
Hamilton Beach Hand Mixer: https://amzn.to/2C8VYQr
All Clad Saucepan 3 qt: https://amzn.to/2EcNVF6
Rolling Pin: https://amzn.to/2SazS5L
Cuisinart Oven Mitts: https://amzn.to/2NHTkU1
Glass Pie Dish: https://amzn.to/2rj7r9x
How to Make Filipino Egg Pie
1 1/2 cup all-purpose flour
1/2 tsp salt
2 tbsp sugar
1/2 cup unsalted butter (cubed)
1 egg yolk
1/2 tsp vanilla
3 tbsp ice water
1 can evaporated milk
5 whole eggs
1 cup sugar
2 tsp vanilla
1 egg white (*egg white from the same egg for the crust)
In a large bowl add in all-purpose flour, salt and sugar. Whisk dry ingredients until combined. Add in cubed unsalted butter and using a pastry blender or a fork, combined the butter into the flour mixture until the mixture resembles course meal. Next add in egg yolk, vanilla and 3 tablespoons of ice water. Use a wooden spoon to combined the wet ingredients to the dry and then knead the pie crust mixture with your hands until it all comes together into a smooth dough. Cover pie crust and refrigerate for an hour. After the crusted rested for an hour, flour work surface and roll out chilled crust to 1/8 inch thickness and fit it into a 9 inch pie dish. Trim and crimp pie crust around the edges. Place pie crust in refrigerator and get started on the filling.
Preheat oven to 350 degrees F.
In a saucepan, add evaporated milk. Bring the saucepan to stovetop and warm milk until milk is lukewarm (about 105 degrees F). Then to a large bowl, add in 5 eggs and whisk until they are all scrambled, gradually add in sugar and whisk to combined. Add in vanilla and whisk until combined. Then gradually add warmed evaporated milk and whisk well incorporating it in. Set it aside.
In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking).
Take the pie crust out of the refrigerator and add pie dish to a baking sheet, this will make it easier to take the pie out of the oven and prevent any mess.
Pour the filling on the refrigerated pie crust and bake for 15 minutes then lower the heat to 325 degrees F and continue baking for 50-60 minutes or until the toothpick inserted in the filling comes out clean. Allow pie to cool completely and then slice. Enjoy!
35 On that day, when evening had come, he said to them, “Let us go across to the other side.” 36 And leaving the crowd, they took him with them in the boat, just as he was. And other boats were with him. 37 And a great windstorm arose, and the waves were breaking into the boat, so that the boat was already filling. 38 But he was in the stern, asleep on the cushion. And they woke him and said to him, “Teacher, do you not care that we are perishing?” 39 And he awoke and rebuked the wind and said to the sea, “Peace! Be still!” And the wind ceased, and there was a great calm. 40 He said to them, “Why are you so afraid? Have you still no faith?” 41 And they were filled with great fear and said to one another, “Who then is this, that even the wind and the sea obey him?”