Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Line baking pans with parchment paper for easy removal and cleanup.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Egg Pie
This Filipino egg pie features a buttery, flaky homemade crust filled with a smooth and creamy custard made from eggs, evaporated milk, and vanilla. It bakes low and slow for a silky-soft center with lightly golden edges – perfect as a merienda treat or an everyday dessert.
Instructions
- Combine the flour, sugar, and salt in a bowl. Add the chilled butter cubes and mix using your fingertips or a pastry cutter until the mixture turns crumbly. Gradually pour in the cold water, a little at a time, and mix until the dough comes together. Shape it into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Roll the chilled dough out on a lightly floured surface until it is large enough to line a 9-inch round baking pan. Fit the dough into the pan, pressing gently along the bottom and sides. Trim any excess edges and refrigerate while you prepare the filling.
- Heat the evaporated milk in the microwave for about 2 minutes, or until it is warm but not boiling. This is your scalded milk. Set it aside.
- Whisk the eggs and egg yolk together in a separate bowl. Gradually add the sugar while whisking until well combined. Stir in the vanilla extract, then slowly pour in the scalded evaporated milk while continuing to whisk.
- Beat the reserved egg white until soft peaks form, then gently fold it into the milk and egg mixture. This helps give the filling a lighter, smoother texture.
- Preheat the oven to 350°F. Pour the filling into the chilled pie crust. Bake for 15 minutes at 350°F, then reduce the heat to 325°F and continue baking for 30 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the egg pie from the oven and let it cool completely at room temperature before slicing. Transfer to a serving plate.
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- Line baking pans with parchment paper for easy removal and cleanup.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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