Egg Pie Recipe

Egg Pie is a sweet Filipino dessert that resembles an egg custard. Though famous in the Philippines and can be seen even in local bakeries, this delicious dessert has not made its own identity yet and is often confused as a giant egg custard or something else. Well, now is the right time to show-off some of our country’s sweet indulgence.

When I think of egg pie, I remember a slice of pie that I buy in our local bakery that amounts to something like P3.50 (7 cents) a piece – but that was a long time ago; I’m not sure how much a slice cost nowadays. Does anyone have an idea?

I’m trying to get your opinion at first when I asked in our Custard Cake post if it interests you to learn how to make egg pie. What I got was an astonishing “Yes” and requests for this dessert are still piling up.

There is no need for waiting. You can now make your own egg pie at home for personal consumption or even make a small business out of it. If you are on the egg diet, then you know what to prepare.

Try this recipe and let me know what you think.

Egg Pie Recipe

Egg Pie Recipe


Pie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled and cut into cubes
  • 1/4 to 1/2 cup cold water
  • 2 tablespoon granulated sugar


  • 1 3/4 cups evaporated milk
  • 3 pieces raw eggs
  • 1 piece egg, white separated from the yolk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar

Watch the cooking video:

Cooking Procedure

  1. Create the crust by combining the flour, sugar, and salt then mix well.
  2. Add the butter in the middle and mix using a pastry mixer.
  3. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
  4. Gather the dough and mold it into a ball-shaped figure.
  5. Refrigerate the dough for at least 30 minutes to harden the butter.
  6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.
  7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors.
  8. Refrigerate while doing the filling.
  9. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes.
  10. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk.
  11. Gradually add the granulated sugar while whisking.
  12. Put-in the vanilla extract then whisk until every ingredient is properly distributed.
  13. Pour-in the scalded milk then mix thoroughly.
  14. Beat the separated egg white using an electric mixer until it forms soft peaks.
  15. Fold the processed egg white in the milk-eggs-sugar mixture.
  16. Preheat oven to 350 degrees Fahrenheit.
  17. Pour the filling mixture on the refrigerated pie crust.
  18. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
  19. Remove the egg pie from the oven and let cool.
  20. Serve for dessert. Share and enjoy!

Number of servings (yield): 6

For a crunchier crust, you may want to blind bake it first before putting-in the filling.

Here are the steps:

1. After completing step 1 above (cooking procedure -create the dough), pierce the base of the dough with a fork in random places to allow air to flow.

2. Place a baking or parchment paper over the pastry base. Make sure that the paper fits the base of the pastry and the sides as well.

3. Put uncooked rice, dried beans, or pie weights over the surface of the parchment paper. This will prevent the pastry base from rising because of air bubbles.

4. Preheat the oven to 400 degrees Fahrenheit and bake the crust for about 12 minutes or until the color turns golden brown.

5. Remove from the oven and let cool for 3 – 5 minutes. Proceed with Step 2 above (Cooking procedure – make the filling)

Note: You may need to cover the edges of the crust with an aluminum foil as a precautionary measure when baking it the second time with the filling in; doing this will prevent the edges of the crust from being burnt.


  1. florence elizalde says

    Thanks for all those recipes,I’ve learned from them,by the way,its P 10/slice of egg pie 2 years ago when we went home….

  2. says

    i’m in a bit of a panic mode right now. lol. after 40 mins of baking, the filling is till wavy. should it be wavy? i placed it back in the oven and continued cooking for another 5 minutes. when i took it out, it’s still wavy? does it mean it’s not cooked yet? HELP!!!

      • says

        i couldn’t wait for your reply so i added 5 mins, then 10 mins more, and finally another 10 mins. it didn’t burn (i prayed so hard that it won’t…lol) it actually turned out perfect!

        next time, i will not panic and just trust you master chef…lol.

        btw, i didn’t have to do the “update” and the crust still turned out crispy 😀

  3. jane says

    hello po! thanks po for posting this recipe,i really love this pie,its my favorite.when i was young i always asked my mom to buy me this,but now i can try to make one on my own,yehey….thanks to you chef!when i left phils. last year,the pie cost was P15.00 per slice.
    god bless po!

  4. chat says

    Hi!! Im just wondering if you could substitute a ready crust graham crackers instead of your recipe of the crust?(BTW, I followed the egg recipe to a T and it was perfect reminding me of childhood days growing up in Phils.).Just want to make egg pie often but dont have the time to make the crust.Thanks a lot 😀

  5. Monnette says

    great job.

    BTW, I saw that my wife use a cloth to filer the egg yellow and milk
    mixture. Is that really necessary?

  6. monica says

    i tried your custard cake recipe and i have my friends taste it…they loved it…i’m gonna try naman the egg pie :) looks yummy! thanks!

  7. elizabeth presto says

    pls send me a copy of the book of recipies.
    i really love all your recipies.
    thank you so much!


  8. Katie says

    Made the pie this afternoon Kuya, and it was perfect! =D thank you for sharing it.

  9. Julirose says

    kuya ano ba pnag kaiba pag blinind cooking pa and ind na ung crust? d ko kasi maintindhan kung pno ung blind cooking eh kya wag na lng.. bka pumalpak pa..hehe 😀

  10. pops says

    Hi, Chef! Thank you for this recipe. I have followed the filling to a T and it was delicious. The sweetness is not overpowering unlike other egg pies out there.

    I just have this one question, though. How do I make the filling creamier and denser? My end result was a bit lighter than I expected, sort of like the consistency of leche flan.

    Thanks in advance!

    • says

      pops, you may add a little condensed milk to get that consistency but make sure to subtract that amount from the measurement of the evaporated milk. Try using 1 1/4 cup evap and 1/2 cup condensed milk. This will be sweeter though.

  11. Mae says

    Hi po, I made this yesterday and it took about 1 1/2 hours to bake it! Kase it was still watery like in the middle so I added a longer baking time and it burnt the top during this process. even before 30mins was up from the start the top was already turning to look burnt even with the right temperature as you mentioned from your recipe. Do you have any tips po? Thank you

  12. says

    ….thank you for everything, it because, it can help me and also to my classmate’s,to know much better to beak the Egg Pie….because we have to demonstrate in a front of our class about the PIE how to beak and how to sale…in our phillippines..”Ang Panlasang Pinoy”…

  13. says

    hii…kuya tiffany morte im a Collunary student of the class…and i woul’d like to know about to beak a Egg pie…and also my classmate’s…thank you because you have there to teach how to beak a Egg pie and also demonstrating…

  14. mary grace says

    hi sir! I used your recipe in my class and it was so yummy.. even my co-teachers loved and enjoyed it they even asked me to demonstrate it with them…thanks a lot! Now, I always visit your site whenever I need some recipes… hope you could post some more.

  15. Radeliza says

    Hi! I can’t thank you enough for all the recipes you posted. 😀 You’ve done almost all of my favorite dishes and pastries. Am looking forward to seeing more of these in the future. Good luck and God bless you and your family!

  16. janice says

    hello po! I’ve tried baking egg pie it almost got perfect but the problem is, it’s not that sweet i’ve tried using icing sugar instead of granulated sugar is it the same, or can i used condensed milk as a replacement of the evap. milk and sugar. Thanks a lot… and more power to u!!

  17. says

    Kuya, thank you for sharing your recipes. I can’t wait to try this. I love Filipino food, especially Filipino desserts! I’ll be making this for my hubby.

  18. says

    sir, could you help me to teach how to make an UBE CAKE I think it’s so yummy and a lot of people are asking about it! god speed!

  19. pinaytwinkle says

    watery kasi undercooked pa. lumobo dahil mababa ang temp ng oven mo nang ilagay ang pie tapos itinaas agad ang temp.

  20. Joy says

    Hi! The moment I discovered you in youtube, I can’t wait to try your recipes. I’m here in the UK so I’m craving for Filipino cuisine. First, I tried to make chicken empanada and my husband and friends loved it. Then, I tried to make brazo de mercedes, pork siomai, siopao asado and it turned out well and of course my husband and friends really liked it. I think I’m addicted to your site already coz I can’t wait to try every recipe you shared. You’re a great help especially for us who live abroad. Thanks a lot……..

  21. mihoya says

    could i bake those in muffin pans instead? if yes do u think it would take less time? i would like it look like tarts. 😀 thanks

  22. anon says

    i was craving for egg pie. the weather wouldn’t allow me to go out and buy some so i googled a recipe and found this. turned out so yummy!

    i subbed half of the butter with shortening because i have a tub that needs to be consumed soon. but it still turned out good. i didn’t blind bake it but still turned out with a right amount of crunch.

    i’d lessen the sugar in the filling a tad bit because i like my egg pie on the less sweet side. but it’s fine the way it is.

    i also used cupcake pans instead of a pie pan to make solo servings. this recipe makes about 12 solo pies.

    thumbs up!

  23. farrah says

    can i use regular milk instead of condensed milk? i find condensed milk too sweet. if it’s possible, should i adjust the sugar ingredient?

  24. Donna says

    Thank you for this recipe. The sweetness was just right! It was a hit with my kids and husband that it didn’t even last a day!

  25. NANZ:-) says


  26. ruby says

    thanks for this recipe…i thought it was hard…but i made it perfectly all thanks to you ill be able to share this w/ my mates…
    can i request for a Chocolate Cake? thanks again and God bless!

  27. emmarie says

    I have to thank you for this recipe, it’s my husband’s favorite dessert/merienda back in the Philippines but here in Canada it’s a HIT or a MISS as to our preferred taste, texture, and price. Then I found your site and saw this Egg Pie Recipe which is really easy to do (with the help of your step by step procedure plus the video). On my first Egg pie, I thought I wouldn’t make it because after the required hours of baking my pie still looks soggy and I can tell by slightly shaking the pan that the center is still in its liquid form. So I put I back in the oven and bake it for a few more minutes. And after that, my egg pie looks okay, smells delicious, and tastes yummy yummy. Maybe I didn’t preheat the oven long enough that’s why, but now I can say that I’m a pro in baking EGG PIE…. I’ve been baking it for like 2 pies every other week, or until we run out pie in the fridge hehehe… Thanks again Vanjo… more power and God bless

  28. emmarie says

    hi Katrina, if you don’t have rolling pin handy, you can trying using a smooth bottle, what I used before is Rufina’s Patis bottle, or a tall smooth glass… But it is easier to flatten the crust using a rolling pin (I bought one already).

  29. says

    thanks for this website its help a lot. My husband ‘s favorite dessert is EGG PIE. I never tried making it yet, but can i buy the ready made crust from the store? is that possible for the egg pei??

  30. thazvill says

    thanks for sharing this recipe.. my family and friends love it… and the ingredients are readily available in the market and affordable. dami ng nag orders sa akin.. God Bless

  31. Amelia WEstergaard says

    Hello po,
    I tried to make egg pie with condensed milk instad of was taste really good!! And then i treid to make with evap.. it`s not really good :(.. My husband really like it :)…

    Tips!! Don`t put water when you are making dough :).

    Thanks po sa lahat ng recipe :)

    Best regards,

  32. Ann says

    Sarap! For someone who can’t get egg pies from I live, its a treat to learn how to make it! Its not too difficult to make for a beginner like me although making the crust was an effort! :) i suggest you use a ready made one. Also the previous comments on the pie being soft after baking 40 mins, pie not being too dense and not being too sweet were also true for me but Panlasang Pinoy made all the suggestions to correct these. Thanks again Panlasang Pinoy!!! Im an avid fan! More power to you!!

  33. ruzzlori says

    kuya thank u so mch my family and friends really like it. now im hook on making this dessert. nxt week ill try brazo de mercedes. im so excited!

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