Filipino Egg Pie Bites

The Filipino egg pie recipe is similar to the recipe for egg tarts. We always buy it whenever we pass by Laguna, which is famous for their egg pies and buko pies.

My husband has been craving egg pies and so I finally tried it out with a mini version. The crust is unsweetened, so I added more sugar in the filling.

It is best to use a fork to poke the crust as this allows steam to escape without forcing the crust to puff up. You can also use the regular size muffin pan.

Filipino Egg Pie Bites

mini egg pie

Crust

• 1¼ cups all purpose flour

• ¼ tsp salt

• ¼ cup cold butter, cubed

• ¼ cup cold vegetable shortening

• 2 tbsps sour cream

• 2 tbsps ice water

Filling

• 3 eggs plus 2 egg yolks

• ¾ cup sugar

• 1 can evaporated milk (354 ml)

Crust

1. In a bowl, add flour and salt.

2. Use a pastry blender or fork to cut in butter and shortening until mixture resembles fine crumbs with a few larger pieces.

3. Combine sour cream and ice water and pour in the flour mixture until ragged dough forms.

4. Wrap and refrigerate for 30 minutes. 

5. Use a rolling pin to flatten the dough.

6. Use a round cookie cutter to cut the dough.

7. Fit in the muffin pans and refrigerate for 30 minutes.

Filling

1. In a large bowl, whisk eggs.

2. Combine sugar with the eggs.

3. Whisk the evaporated milk with the egg mixture.

4. Strain the mixture and use a container with a spout to pour on the crust.

5. Bake at 350°F for 25-30 minutes or until golden brown.