The Filipino Egg Pie is distinct from other egg/custard pie because of it’s brown topping which is made by the foam of the egg whites. There are many ways to make this pie. Traditionally, the eggs are beaten and hot milk or syrup is added to produce the foam. Newer versions would have all ingredients mixed together and then extra egg whites are whipped to produce the foam and this is added to the egg-milk mixture. Any version is fine as long as you are able to produce the foam on top which gives the egg pie the nice, brown topping. I have always loved egg pies. I hope you will too!

Chef’s Notes:
1. Make sure you bake the pie following the temperature and baking time mentioned in the video.
2. The right temperature and right timing is crucial to make a smooth custard filling. Baking the egg pie at a high temperature will cause the pie to form a dome in the oven which will collapse when it cools down. Your custard will have many big holes which is not pleasant to look at.
3. The initial temperature is to ensure that the crust starts to bake so the filling will not seep into the crust and make it soggy.


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