Filipino Egg Pie
This Filipino Egg Pie is rich, creamy, and perfectly sweet with a caramelized sugar top and flaky crust. Made with cream cheese and condensed milk, it’s a delicious twist on the classic bakery-style egg pie!
Servings: (9-inch) pies
Calories: 555kcal
Ingredients
- 2 (9-inch) Pie crusts
- 4 large Eggs
- 8 oz (226 g) Cream cheese softened
- 1 (10 oz) can Condensed milk
- ¼ teaspoon Salt
- ½ teaspoon Vanilla extract
- 1 tablespoon Granulated white sugar for topping
Instructions
Blind Bake the Crusts:
- Thaw pie crusts according to package instructions.
- Preheat oven to 375°F (190°C).
- Place parchment paper over each crust and fill with baking weights (or dried rice/beans).
- Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese until light and fluffy.
- Add eggs, condensed milk, salt, and vanilla extract. Mix until smooth and fully incorporated (you may blend for an ultra-smooth texture).
Assemble the Pies:
- Brush the cooled pie crusts with 1 beaten egg.
- Divide and pour the cream mixture evenly into both crusts.
Bake the Egg Pies:
- Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.
Finish and Serve:
- Remove pies from the oven and sprinkle the top of each with granulated white sugar.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Let pies cool completely before slicing and serving.
Notes
To fully incorporate the filling, you may blend it until smooth, with no visible clumps of cream cheese.
Serving: 1(9-inch) pieCalories: 555kcalCarbohydrates: 14gProtein: 18gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 442mgSodium: 777mgPotassium: 276mgFiber: 0.03gSugar: 11gVitamin A: 1999IUVitamin C: 0.01mgCalcium: 161mgIron: 2mg
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