EGG PIE

This is a popular snack/food in the Philippines. I've eaten this since I was little and I still love the taste.

Here's more about egg pie: http://www.pinoyfoodtalk.net/index.php/site/comments/egg_pie/


It’s a custard pie. If you buy it in a panaderia (small neighborhood bakery), it is called egg pie. It is usually 10 inches in diameter and you can buy it whole or per slice. In pricey joints, it is much smaller (the size of a cupcake) and it is called custard pie or egg tart. Basically, it is the same. Custard baked into a pie shell. Aside from the price, the main difference between the egg pie from the neighborhood bakery and the egg tart from “classy” joints like The Portuguese Egg Tart Factory, is in the crust. The cheaper egg pie has an ordinary pie crust while the more expensive egg tart has a flaky crust similar to phyllo.

Commercial egg pie like the one in the photo (above) does not have the smooth and even dark brown top of the egg pie sold in neighborhood bakeries. The dark top is made by adding a thin layer of meringue (stiffly beaten egg whites and sugar) after the custard has been poured into the pie shell. The meringue darkens as the custard sets during baking. Well, that was how egg pies were in my childhood. I guess the extra effort of adding meringue to the custard has been dispensed with to save time and labor. Or, maybe, someone decided that the egg pie looked more natural without the darkened meringue.

From Pinoy Food Talk







Another version of egg pie. I buy this one in Zamboanga. Most of the egg pies in Manila are like the one in the first photo.