ULog #19: My First Try Ever to Bake a Pie!

There are tons of food that I miss back home in the Philippines. Ever since I got here in the United States, I kept thinking and craving for my favorite Filipino foods. One of them is our very own Egg Pie or also known as Custard Pie, which is a classic Filipino creamy dessert and one of the bakeries' bestsellers in the Philippines. But I remember, I couldn't afford to buy a piece of this pie when I was young. So when ever I was able to buy it, I would savor each bite. Hehe! Its distinctive feature is the brown surface that can be done through folding whipped egg whites into the custard batter before baking.

This pie has been my childhood favorite along with other Filipino desserts like leche flan, suman, bibingka, puto, kutsinta, maja blanca, and the list goes on. Haha! I really love to eat! Since I've been craving for variety of foods and I could only buy them from Filipino Store which is a little bit far from where I live now, I started cooking or baking for myself and my eldest daughter, who's also craving for them. So, I tried my very first ever custard pie.

The Ingredients:

Crust:

1 1/2 cup all purpose flour
1/2 tsp salt
1 egg yolk
1/2 tsp vanilla
2 tbsp white sugar
3 tbsp ice water
1/2 cup unsalted butter

Filling:

1 3/4 cups evaporated milk
4 pcs eggs
1 pc egg white
1 tsp vanilla extract
1 cup sugar

How To Make It?

1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.
2. Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.

3. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.

4. On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9″ pie pan/dish (I used a round regular baking pan).

5. Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears 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.

6. Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter. Keep the dough in the refrigerator while making the filling.

7. Heat the evaporated milk in the microwave oven or over the stove top.

8. In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed while whisking. Add the vanilla extract and lemon juice, and continue whisking until all ingredients are well combined.
9. Add the evaporated milk and mix well with other ingredients.
10. Using an electric mixer, beat the egg white until it forms soft peaks.
11. 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.)

Baking the Pie:
12. Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
13. Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
14.Remove the egg pie from oven and allow to cool down.

Pair it up with your favorite drink either for dessert or snack. Then serve with LOVE :)

So there, Steemians. I was actually anxious a bit because I haven't baked any pie in my whole life yet and this was my first time. Thankfully, my kids loved my very own custard pie. :)

For those of you who haven't tried this one, if I made it, you can make it, too. I am definitely sure your loved ones will love it!

Until next time guys!

Much love,
@dynamicshine