Filipino Mini Egg Pie
This Filipino Mini Egg Pie recipe features a buttery and flaky pastry crust that's perfectly compliment with the sweet custard filling. These bite-sized treats are perfect for all ages.
This Filipino egg pie recipe is one of my favourite treats to make. I really love the perfect balance between sweet and silky from the custard filling.
Looking for egg custard dessert? Try this banh flan and steamed leche flan.
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What is Filipino Egg Pie?
Filipino Style Egg Pies, also known as "Egg Custard Pies" are a popular dessert in the Philippines. Consisting of buttery flaky crusts, they are filled with a sweet and velvety custard mixture made from eggs, milk, condensed milk, and vanilla extract.
Mini egg pies are perfect for serving individual portions and make excellent additions to any dessert platter. This Egg Pie Filipino style is a beloved treat that is enjoyed as a snack or dessert.
To make the pastry-crust
We only need few ingredients to make the crust. Flour, unsalted butter, salt, sugar and water.
First, combine flour, salt and sugar in a bowl. Add cubed butter and mix using pastry cutter or by hand, keep on mixing until you have a sandy/coarse textured dough.
Pour the cold water while kneading by hand until smooth. Cover with cling wrap and refrigerate for 30 minutes to 1 hour.
On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a round cookie cutter or a glass, cut circles from the rolled-out dough.
Press each circle into the wells of a mini muffin tin to form the crusts. Prick the bottom of the crust using fork.
Egg Custard Filling
In a bowl, whisk together egg yolks, condensed milk, evaporated milk and vanilla extract until well combined. Pour the egg mixture into each crust, filling them almost to the top.
Bake the mini egg pies in the preheated oven for about 20-22 minutes or until the filling is set and the tops are lightly browned.
Baking Tips
- Ensure that your pastry dough is properly chilled: the helps produce a flakier crust.
- Preheat oven to help them bake evenly and achieve the desired texture.
- Use a non-stick muffin tin to prevent egg pies sticking to the pan.
- Pricking the bottom of the crust with fork before adding the filling to prevent crust puffing up.
- Do not overfill the mini egg pies with the custard filling.
- To help setting mini egg pies, allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack
Store
Place the mini egg pies in an airtight container or cover them with plastic wrap. Ensure they are completely cooled before refrigerating. Refrigerate for up to 3 days.
Filipino egg pie are best enjoyed fresh, so try to consume them within a few days for the best taste and texture.
What to make next
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Recipe
Filipino Mini Egg Pie
Equipment
- non-stick muffin tin
Ingredients
- 2 sticks unsalted butter (or 1 cup cut into cubes)
- 2 cups all purpose flour
- 2½ tablespoon sugar
- ¾ teaspoon salt
- ¼ cup cold ice water
Egg Filling
- 6 large egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk the flour, sugar and salt until well combined. Add the cold, cubed butter.
- Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to over-mix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- Preheat oven to 350 F.
- Meanwhile, In a bowl, whisk together the egg yolks, evaporated milk, condensed milk, and vanilla extract until well combined.
- On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a round cookie cutter or a glass, cut circles from the rolled-out dough. Press each circle into the wells of a mini muffin tin to form the crusts.
- Prick the bottom of the crust with fork before adding the filling to prevent crust puffing up.
- Pour the egg mixture into each crust, filling them almost to the top.
- Bake the mini egg pies in the oven for about 15-20 minutes or until the filling is set and the tops are lightly browned.
- Allow the mini egg pies to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure that your pastry dough is properly chilled helps produce a flakier crust.
- Preheat oven to help them bake evenly and achieve the desired texture.
- Use non-stick muffin tin to prevent egg pies sticking to the pan.
- Pricking the bottom of the crust with fork before adding the filling to prevent crust puffing up.
- Do not overfill the mini egg pies with the custard filling.
- To help setting mini egg pies, allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack.
