The Filipino egg pie is one of those Filipino food that takes me back to my childhood days. My mom used to buy egg pie from a bakery called The Swan. The place closed down a long time ago, so any hope of eating there when we visit the Philippines is dashed to smithereens.
The Filipino egg pie is a custard pie, a really sweet dessert. My sister told me that it’s similar to chess pie, but I have yet to try chess pie, so I don’t know. Unfortunately, I haven’t been able to find egg pie in the Filipino bakeries in New York and New Jersey.
Since I already had the pie shell as the base, I looked up recipes for the filling and eventually chose the Goldilocks recipe. Goldilocks is a well-known bakeshop chain in the Philippines established in 1966. They’ve got branches here in the U.S., Canada, Thailand, Singapore and Hong Kong. Unfortunately, they have branches in the west coast (all frickin’ 12 branches!), but none here in the east coast (bummer!). Anyway, they released a cookbook with recipes of their famous offerings, which included their egg pie! Now I still don’t have the book itself, but other Filipino bloggers have posted about it.
Here are the ingredients for the egg pie filling:
- 1 cup evaporated milk
- 1 cup sugar
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 tsp cornstarch
Putting the filling together was pretty easy to do. I placed all the ingredients in a bowl, then mixed it at medium speed for 20 minutes using the wire whip attachment. After that, I strained the filling and poured the mixture into the pie shell. I used the leftover froth as topping for the filling. I baked the pie in the oven for 50 minutes at 325 F and left it to cool for 30 minutes. Then I placed it in the refrigerator to chill a bit.
Check out my handiwork!
Now I’m a happy camper! Even if egg pies aren’t in the Filipino bakeries we go to, now I know how to make it myself.
Disclaimer: A representative for Wholly Wholesome and NestFresh contacted me to review these products. I received free samples in exchange for writing a review on the blog. All opinions are my own.