I have been craving for the Filipino Egg Pie for so long and yesterday I decided was the day I will make myself (ahem, and my family) one. It is very simple to make and it is not cloyingly sweet. You can use a pie pan, or a flan tin with a removable center (this is quite shallow but I think this is the best one to use for easier slicing), or even a quiche pan.Here is the recipe:
For the filling:
375 mls milk (evaporated, full cream, skim, semi skim — any will work — I only had semi skim so that is what I used)
1/4 cup water
1 cup white sugar
For the pie crust:
Option 1: Just buy the frozen shortcrust pastry (but you would only use 1 or 2, depending on the size of your pan)
Option 2: Make your own! It’s easy and in my opinion, tastes better:
1 1/2 cups plain four, sifted
pinch of salt
125 grams butter, softened at room temperature
milk or water
First, prepare your crust. If you bought the ready made ones, thaw 1 or 2 depending on the size of your pan.
To make one (enough for a 9 inch pan), place the butter in a bowl. Cover it with the flour and the salt. Mix them together by rubbing the butter and the flour and salt together with your fingers, until they resemble soft bread crumbs. Add a teaspoon of milk or water and mix again with your hand, until they are all sticking together forming a ball. If it’s too sticky, add flour. If it’s too dry, add a bit of milk or water.
Knead on a flat surface that was sprinkled with a bit of flour until smooth. Roll your dough between 2 sheets of wax paper, to a size big enough to fit your pan.
Spray or butter your pan and line your tin or pan with the dough. Don’t worry if it rips or break apart. Just patch them together by pressing small pieces on parts that need covering. Prick the base and the side with a fork to prevent puffing while baking. Place your lined tin in the freezer (yes, freezer) while you make the filling. Some people would like to blind bake their crust first but to me, a real egg pie (well at least the one I am used to) has a soft but firm and cooked base and was not blind baked first but it is up to you. If you do blind bake it, you might need to cover the edges later on with foil to avoid burning when you bake it again together with the filling.
Get 2 of your eggs, and separate the egg yolk from the egg whites. Place the egg whites in a metal bowl and beat until stiff peaks form. Set aside.
Place the egg yolks in a separate bowl (doesn’t need to be metal this time). Add the remaining 3 eggs and the sugar. Beat until creamy and pale in colour. Set aside.
Heat your milk and water together in a microwave for 2 1/2 minutes, or on your stove top. Pour this hot mixture in a thin stream to your egg and sugar mixture while stirring with a wooden spoon, or using your mixer. Fold in the beaten egg whites. Try to break up clumps of the egg whites but do not worry if you can’t seem to incorporate all the egg whites because they will just float on top and will be the ones to turn into that gorgeous brown topping on top of your pie.
Get your pan from the freezer and pour the mixture on it, as much as you can — the deeper the pie you make, the better. If there are a lot of the froth floating, take them out with a spoon so you can make space for more of the creamy part of the filling. Fill your base as much as you can without it spilling over. Then at the end, I spread some of the froth to cover (as I said this will be the brown part on top of your pie later). You could end up with a little extra filling which I did) — it really depends on the size of your pan.
Bake in your oven preheated to 170 deg C (fan forced). After 15 minutes, turn down the heat to 150 deg C and bake for a further 40 minutes or until firm.
Cool down before serving. This could be served warm, or chilled.