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.
I grew up with the traditional egg pie. An aunt who lived next door would buy a whole egg pie every weekend and it was always a treat. When I got married and moved in with my husband’s family, egg pie was a usual afternoon snack. Lantana Bakery, a five-minute walk from my in-laws’ house, made fantastic egg pie everyday and it wasn’t hard to satisfy the craving.
Commercial egg pie like the one in the photo (from Shopwise) 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.
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