Thank you for sharing ur recipe chef especially ur tips in every videos that u share.. Straight to the point, walang kuskos balungos.. Hindi gaya ng iba, ang haba nga ng video wla namang tips or anything special.. I really like ur videos chef.. God bless!
I have tried other recipes of egg pies but this recipe is what worked best for me. Love the crust texture and the filling is just perfect for my taste and the video is very informative. Thank you po for sharing your recipe!
ohh I have been wanting to bake and cook which started when I had my diabetes, in orderfor me to controll indulge and enjoy myself despite my illness. your method of imparting your skill is straightforeward, autoritative, seeming a command for us to follow such methods which is the basic student tescher relationship which is the proper and should be the case. your voice is clear and has has a teaher student, mother-child and father-son, set in a cool and interesting air. Am a doctor but lately loves to cook. how I wish we could meet or talk regarding our craft. Thank you. ruel quizon, md
Thank you so much for your kind words. I hope your diabetes will be under control soon so you can try some of my recipes. My best wishes for your good health!
Hi Chef! Thank you for sharing! I've been trying to make one by following this recipe to the letter. It tastes great! However, my custard filling comes underdone especially at the middle and runny. I'm using a 45L oven. I cook with 175C for 15mins then 150C for additional 1hr. Fan off. The top color is already dark
So sorry I forgot to show that in the video. Make sure the pie is cooled well before you umold. To unmold, I just slipped the pie out of the plate. That is easy to do as long as: 1) pie is thoroughly cooled 2) no filling has spilled into the crust because this will cause the crust to stick to the plate. Hope this helps.
Good program 👍 where can we get d written recipe n procedure of your recipes. Will appreciate ur early reply. Just a suggestion, the recipes n instruction should be in d description box for d convinience of you viewers. So we can print it for our collection of your recipes.
As long as no egg mixture spills into the pie plate, you can easily lift off the egg pie from the pie plate once the pie has cooled thoroughly. Do not remove while it is hot because you will break the pie.
@@ChefRoseofCaroandMarieCebu thank you po... saka po pala ne recommend po nang kaibigan ko ang channel mo sa akin..maraming salamat po at dahil sayo nakagawa ako ng maayus na cake.. more tutorial pa po salamat
Thaw the pre-made frozen crust. Put in the filling. Bake as instructed in the video. OR you can pour the filling in the frozen crust and bake longer during the first baking temperature so you give time for the crust to thaw and bake.
@@ChefRoseofCaroandMarieCebu I making some na po now. Just waiting for my dough sa fridge. I used butter kasi I have no shortening. Thank po again. GOD Bless po ❤
Sa bakery supplies store po. Kung wala, pwede oil but mas flaky ang shortening. Pwede din butter but you need to use cold water kasi natutunaw ang butter pag ma init.
Thank you for sharing ur recipe chef especially ur tips in every videos that u share.. Straight to the point, walang kuskos balungos.. Hindi gaya ng iba, ang haba nga ng video wla namang tips or anything special.. I really like ur videos chef.. God bless!
Thank you!
I have tried other recipes of egg pies but this recipe is what worked best for me. Love the crust texture and the filling is just perfect for my taste and the video is very informative. Thank you po for sharing your recipe!
Wonderful! Thank you so much too!
Please show the transcript on how many eggs you use in which you couldn't😢
Your version of Filipino Egg Pie looks scrumptious 😋! I love it! Thank you for sharing 😊!
So excited to try this recipe! Thank you Chef!
My pleasure!!
Very interesting recipe and affordable. Thanks for sharing Chef. ❤️
My pleasure 😊
Thank u for sharing your recipe, chef Rose. Will definitely try this.😋❤
Yummy egg pie thank you for sharing the recipe ❤️
My pleasure!
I tried your recipe last sunday its very good!
Great 👍 So happy to hear that! Happy Holidays!
@ChefRoseofCaroandMarieCebu likewise! ☃️❄️🌲
Your eggpie videos make me take eggpie classes now.😍👍
Happy to hear that!
thank you for sharing your tips . it is also my favorite dessert
Wow this egg pie is absolutely a delicious recipe. I love the simplicity yet so delicious.
Thank you!
Chef Thank you for a very clear explaination,,, keepup the goodwork,
Watching from Toronto Canada,,,,tried a lot of your recipes...I found it awesome
Thank you!!!
So glad i found your channel Chef Rose.
Thank you! I hope you will enjoy my recipes!
thanks for sharing chef rose,yummy eggpie ❤️❤️❤️
Hello po Chef Rose.. Just made this pie today and it's delish... Thank u so much po!
You are welcome 😊
I just tried this egg pie, so creamy and not to sweet, I just added a little lemon flavor… my family loves it. Thank you for sharing this 💕
Wonderful!
ohh I have been wanting to bake and cook which started when I had my diabetes, in orderfor me to controll indulge and enjoy myself despite my illness.
your method of imparting your skill is straightforeward, autoritative, seeming a command for us to follow such methods which is the basic student tescher relationship which is the proper and should be the case. your voice is clear and has has a teaher student, mother-child and father-son, set in a cool and interesting air.
Am a doctor but lately loves to cook.
how I wish we could meet or talk regarding our craft.
Thank you.
ruel quizon, md
Thank you so much for your kind words. I hope your diabetes will be under control soon so you can try some of my recipes. My best wishes for your good health!
T y for sharing I’ll try to cook it
Thanks Chef. I'll cook this tonight...
Hi Chef! Thank you for sharing! I've been trying to make one by following this recipe to the letter. It tastes great! However, my custard filling comes underdone especially at the middle and runny. I'm using a 45L oven. I cook with 175C for 15mins then 150C for additional 1hr. Fan off. The top color is already dark
I believe your oven is too hot and because your oven is small, the pie is too close to the sides of the oven. Reduce oven temp next time.
Thanks for the nice recipe, mam.. But, I would like to see, how to unmold it the following day.. Thanks
So sorry I forgot to show that in the video. Make sure the pie is cooled well before you umold. To unmold, I just slipped the pie out of the plate. That is easy to do as long as: 1) pie is thoroughly cooled 2) no filling has spilled into the crust because this will cause the crust to stick to the plate. Hope this helps.
Thank u for recipe na perfect ko kahit butter lang ginamit ko 🥰🥰🥰🥰
Wow, kalami.. ,😍
Looks dedelicious t y for your recipe God bless 🕊🙏❤️💕❤️🙏🕊
Thank you so much!
Chef Rose, can you also feature pinapple pie? Thanks for sharing your recipes. Appreciate your channel. ❤️
Yes I can
Buko pie pls
If i use buuter do I need to add baking powder to make it softer?
Yes you do. Replace shortening with butter. All other ingredients stay the same.
Thank you very much Chef Rose, yummmmmmy 😋😋😋
You are most welcome and thank you so much for watching! :)
Good program 👍 where can we get d written recipe n procedure of your recipes. Will appreciate ur early reply. Just a suggestion, the recipes n instruction should be in d description box for d convinience of you viewers. So we can print it for our collection of your recipes.
You can find the recipe at the end of the video. Thank you for your suggestion.
@@ChefRoseofCaroandMarieCebu Thnk you so much for your reply. More power to your program. Love all your recipes esp d cakes n Filipino cakes. 👍
I can't have lard what is the best substitute to use? Thanks 🙏
Use butter
Hi chef. Can i bake this in a convection oven both top n bottom heat on? Or just the bottom heat? Tnx po
Yes you can. Use bottom heat and bake at 300F only because convection is hotter than conventional oven.
Is it different in making the crust on tarts Chef?
You can use the same crust for tarts but I use a different crust for tarts which are easier to handle. Check my Cashew Nut Tarts video tutorial.
Hello, thank you so much for sharing your recipe. Question: Can I do blind baking before I put the filling?
Yes you can!
Thank you for your reply❤
Can we use cake flour instead of all purpose? Its what i have right now. Thank you Maam in advance
Yes for pie crust.
Hi Chef Rose nice egg pie po perfect. How did you transfer it to a plate without breaking the crust and the pie itself? Thank you Chef Rose
As long as no egg mixture spills into the pie plate, you can easily lift off the egg pie from the pie plate once the pie has cooled thoroughly. Do not remove while it is hot because you will break the pie.
Thank you Chef Rose
I'll try❤
Thank you!
Mam rose what's the thickness of your pie plate? Is it 9x2 or 9x1? Thank u.
Standard pie plate here is 9x1.5”
What us shortening means you mix in the flour dear…
Shortening is vegetable lard like Crisco. If you can't find shortening, you can use butter but use cold water so butter will not melt in your hands.
@@ChefRoseofCaroandMarieCebuThank you po
Isa po yan sa mga paborito ko
Mine too!
Thank you for sharing.
You are welcome!
hi can I use freshmilk instead of evaporated milk?
Yes but evaporated milk will make the egg pie creamier.
Thank you chef 🙂
Hello is shortening the same as lard?
Shortening is vegetable lard but not pork lard.
Thank you po,basta kayo ang nagturo eh perfect at siguradong masarap.
Thank you!
Chef, can I use fan force setting??
Please do not use fan setting for this recipe.
@@ChefRoseofCaroandMarieCebu thanks Chef
Hi chef, i dont want to use shortening, gusto ko butter paano ba substitution or ratio po nito? thanks po
To replace shortening with butter, use the same amount. And use cold water instead of tap water.
@@ChefRoseofCaroandMarieCebu thank you chef! didnt expect you will reply. more power sa food content po ninyo!!
Hello chef. Sa batter mixture po, Ilan po ang magagawa sa 9” pan?
One 9" pie.
sarap ! 😋
Hello Chef Rose! May i know what brand is your oven/air frier? Thank you
The smaller is an Oster table top oven. The bigger one is a La Germania electric oven -- European series.
Can I use lard? Watching from Italy, ciao!!
Yes you can! Thanks for watching!
Thanks chef❤❤❤
Chef pwede ra sya di painiton Ang oven USA sya ibutang? Thank you chef.
You need to preheat the oven before you put the pie inside.
Hello! Do we need to preheat the oven?
Yes ma'am. You need to preheat the oven before you bake.
Hello Chef! I tried your egg pie recipe and it was good. My children and office mates enjoyed it. Thank you Chef. God bless you!
Wonderful!
Hi Chef, what is the size of the eggs?
I use large or XL
Hi Chef. May napaprint po kayong personal cookbook?Saan po nakakabili? Salamat po
Wala pa. Baka in a few years time.
Chef can i use fresh milk instead of evap?
Yes you can but evaporated milk is more creamy than fresh milk.
@@ChefRoseofCaroandMarieCebu Thank you chef! I already tried it! The filling is yummy! But my crust was over cooked. Will try it again next week 🫶🏻
Thanks for the feedback! Yes, do try again and again until you get it right!
how.much po kaya bintahan nitu chef..ilanh days din po ang tagal chef
Sorry. I did not do any costing and also nowadays with the rising prices of all ingredients, it is really difficult to make a costing.
chef,, ok lang ba ug dli e refrigerate ning egg pie? salamat kaau
You can keep at room temp for 2 days. One week sa ref.
Stay safe always chef
Hi Chef, can i make egg pie a night before the party?
Yes you can!
Hi po need pa ho e pre heat ang oven??
Yes. Always preheat oven.
@@ChefRoseofCaroandMarieCebu thank you po... saka po pala ne recommend po nang kaibigan ko ang channel mo sa akin..maraming salamat po at dahil sayo nakagawa ako ng maayus na cake.. more tutorial pa po salamat
Yes you need to preheat the oven.
hi! chef 😊 alin po mas perishable egg pie or buko pie? thanks po
Halos parehas lang but I think medyo mauna kaunti ang buko pie.
@@ChefRoseofCaroandMarieCebu thank you po chef :)
Pwede po kaya oil instead of shortening
You can use oil instead of shortening but the dough will not be as flaky.
Hi maam can i use pyrex
Yes you can.
Hello. Paano po ang baking time at temperature kung ang gagamitin ay pre-made frozen crust?
Thaw the pre-made frozen crust. Put in the filling. Bake as instructed in the video. OR you can pour the filling in the frozen crust and bake longer during the first baking temperature so you give time for the crust to thaw and bake.
Thank you po ❤
You are welcome!
@@ChefRoseofCaroandMarieCebu I making some na po now. Just waiting for my dough sa fridge. I used butter kasi I have no shortening. Thank po again. GOD Bless po ❤
Chef ilang days po ang shelflife ng eggpie?
Treat it like leche flan. It needs refrigeration after 24 hours. Can keep for about 5-7 days in the refrigerator.
@@ChefRoseofCaroandMarieCebu thank you so much chef.
Twice na po ako gumawa lagi po umaapaw..bakit po kaya?
Your oven is too hot.
Saan po nakakabili ng shortening mam
Sa bakery supplies store po. Kung wala, pwede oil but mas flaky ang shortening. Pwede din butter but you need to use cold water kasi natutunaw ang butter pag ma init.
Thank you po mam sa pagtugon nyo ❤️
Hi Chef.. ano po size ng pie plate?
9” pie plate
@@ChefRoseofCaroandMarieCebu ilang egg pie po sa isang recipe? Thank you
How much condensed milk you shouldn’t say one big can
390 grams
Thanks po chef..
Thank you too
Filipino do make the best egg pies. That's facts. 😂
We sure do :)
Thank youm
You are welcome! Enjoy!
Hello Chef Rose😊
Hi there!
how to cook eggpei
Please try this recipe! Hope you will enjoy this!