Found in bakeries throughout the Philippines, egg pies are distinguished by their bronzed, toasty surface and silky interior custard. This creamy, not-too-sweet dessert makes use of pantry staples like evaporated milk, sweetened condensed milk, and, of course, eggs: A yolk adds richness to the buttery, flaky crust while softly whipped whites are folded into the custard just before baking.
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