Mini Filipino Egg Pie Snack Bars
Quick and easy snack bars that capture the creamy and cozy flavors of traditional Filipino egg pie, perfect for those seeking a delightful treat without the fuss of a whole pie.
Servings: 12 bars
Calories: 200kcal
Ingredients
For the crust
- 1.25 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter, cut into cubes Cold butter is essential for a tender crust.
- 1 large egg yolk
- 1-2 tablespoons cold milk Add as needed to bring the dough together.
For the filling
- 4 large eggs Use room temperature eggs for smoother blending.
- 1 large extra egg yolk
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1.25 cups evaporated milk, shaken well Key for classic Filipino egg pie taste.
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- pinch grated nutmeg (optional) For topping before baking.
- a few drops calamansi or lemon juice (optional) To brighten the custard.
Instructions
Preparation
- Preheat the oven to 350 F (175 C).
- In a bowl, whisk together the flour, sugar, and salt for the crust.
- Cut in the cold butter until the consistency resembles damp sand with small pea-sized bits of butter.
- Add the egg yolk and 1 tablespoon of milk, stirring until the dough clumps together. Add more milk if necessary.
- Press the crumb mixture into the bottom of a parchment-lined 8-inch square pan and chill for 15 minutes.
- Bake the crust for 12 minutes until just losing its raw sheen.
- Set aside to cool slightly.
Filling
- In a medium saucepan, warm the evaporated milk and whole milk over medium-low heat until steaming, but do not boil.
- In a separate bowl, whisk together the eggs, extra yolk, white sugar, brown sugar, vanilla, and salt.
- Slowly pour the warm milk into the egg mixture while whisking to temper the eggs.
- Strain the custard through a fine mesh sieve into a large measuring cup.
- Pour the custard over the warm crust. Optionally dust with nutmeg or cinnamon.
Baking
- Lower the oven temperature to 325 F (165 C) and bake the bars for 28 to 35 minutes until the edges are set but the center has a gentle jiggle.
- To check doneness, tap the pan: the middle should wobble without liquid, and measure the center's temperature at 170 to 175 F.
Chilling
- Let the baked bars cool on a rack for 1 hour, then refrigerate uncovered for at least 3 hours, preferably overnight.
Notes
These bars taste best on day two. For storage, keep in an airtight container in the fridge for up to 4 days, or freeze for longer storage. Serve cold or at room temperature.