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.

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  1. Its around 15-25 pesos per slice today. :)

  2. What size of eggs do u use?

  3. 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,

  4. 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

  5. same din po ba ang recipe sa paggawa ng egg tart?

  6. wire wrisk will do but it needs thorough mixing ..but in case an electric mixer only cost an amount of 600 to 800 pesos..

  7. Can i used ready made crust from the store??

  8. 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??

  9. Php15-Php22 na po yan ngaun. :)

  10. 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

  11. Yung egg pie po 16 pesos isang piraso po sa bakery. Thank you po sa recipe :D

  12. Thanks for this recipe! I eat a lot of egg pies when I was a kid. Now I can share them to my family and the kids~ ;)

  13. Hi, pano po pag walang granulated sugar? Can I use table sugar or evap?

  14. Hi po! What if walang rolling pin? Ano best na alternative nito? Thanks!:)

    • 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).

  15. panu po kng walang microwave oven na gagamitin sa pgscald ng evaporated milk? pwd po bang e heat ko nlng sa stove?

  16. 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!

  17. NANZ:-) says:


  18. 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!

  19. 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?

  20. Thank you for your recipe! My husband and daughter LOVE it! Your procedures are easy to follow :)

  21. how much is 1 cup to dl?
    I’ve been learning how to bake through your sites.
    Thank you so much!

  22. 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. Thanks for the recipe EGG PIE
    I made it perfect as it is…

    from Dubai, UAE

  24. hello kuya, first time ko mg comment dto sa dami ng recipe na sinunod ko dito sa panlasang pinoy. tnx for sharing it to us it really a great help for me. i tried to make your eggpie recipe and it’s very delicious my family and friends love it talaga.. hehe tnx once again.

  25. 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. :D thanks

  26. 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……..

  27. so happy po talaga pag bumibisita po ako sa panlasang pinoy web site…i made the egg pie perfect po…kahit po fresh milk ang ginamit ko eh still good po ang taste nya…i also try to make the chicken empanada and it is wonderful..thanks u po talaga for sharing all your recipes to us…it is a big help lalo na po sa amin na out of the philippines na namimiss ang food natin dyan…

  28. Pete Millar says:

    Actually what I said was FISH PIE.

    • Mate Tom says:

      No Peter, it was definitely EGG. PIE. Tellmewhatyoulike tellmewhatyoulike.

  29. 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!

  30. 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.

  31. cookinchitown says:

    pag walang mixer, u can use like a wire whisk. elbow grease o mano mano lang, basta ba consistent yung speed. :)

  32. 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!!

  33. try using fork n lieu of pastry mixer

  34. I have a question :) Uhmm instead of making the crust can i just buy one from the store?

  35. Radeliza says:

    Hi! I can’t thank you enough for all the recipes you posted. :D 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!

  36. 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.

  37. 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…

  38. ….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”…

  39. grace diaz says:

    lumobo po ang egg pie ko and watery and marami ding bubbles.. san po kaya ako nagkamali :( i am expecting a creamy custard without bubbles just like a perfect leche flan :)

    • pinaytwinkle says:

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

  40. i always loved egg pie since from childhood…..good thing i found your website and I got so addicted to it and even during spare time at office eh pinapanood ko ung mga recipes mo na hndi ko kayang gawin like this one…..thank you for sharing your recipes and especially your talent in cooking…..this will help me a lot discover new foods to cook for my family especially to my growing 1 yr.old daughter….may God bless you always and more power :)

    Note: can you also post recipe for carbonara….thanks

  41. 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

  42. faith, di kaya nababad yung filing sa dough ng matagal bago mo na bake? If in case medyo matubig ang loob, please add more baking time.

  43. irise peligro says:

    hi po kuya thank you so much for the recipes you sent to me… salamt po talaga kuya ha..sobrang laking tulong mo sakin.. sana di ka magsawa mag send ng recipes…you’re the best…May God Bless you always ..

  44. what is a pastry maker. can i do the recipe
    using by hand.

  45. 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!

    • 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.

  46. 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 :D

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

  48. apriltrinidad23 says:

    kuya, ask ko po sana if i’ll be kneading the crust in a breadmaker, how long po ba dapat? tamad kase ako magmasa ng mano-mano. :D

  49. i dont have an oven. is there another way for me to make this?

  50. hello,
    lagi kong tinitingnan ang mga tinuturo mong recipe its so nice n so delicious to see nakaka gutom nagawa ko na ang brazo n eggpie mo my husband luv it ,sana buko pie naman please,,,ill wait that recipe.

  51. elizabeth presto says:

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


  52. hi kuya thanks po sa lahat ng recipe :)

  53. 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!

  54. 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?

  55. tnx kuya..nagawa kna sya kanina..kaso lang umitim ang ibabaw kasi cguro ang gamit ko ay oven lang celcius sya e pano kaya e-convert un sa farenheight?nabigla cguro kaya ganun..but anyway tenk u pa den po kasi alam kna kung pano mag gawa ng egg pie.sabi nga nila practice makes perfect he he he…regards 2 u n ur family!

  56. arnelia says:

    kuya pwd po ba fresh milk nlng ang gamitin ko kung wala ako evap.wala kasi ako stock.regards 2 ur family n thenk u!!

  57. 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 :D

  58. i just make this today just to try it. I hope it turns good. Thanks for the recipe.

  59. ok lng po ba na hindi evaporated na milk? 1.5 fat lng ang gamit na milk? or 3.5? or tlgang evap lng? thnks!

  60. jeffrey says:

    pwd po ba yn ibake sa microwave oven?

  61. Hi!
    Im lyne from milan italy lagi kami nanood sa site mo youre the best,kc talagang binibigay mo yung mga exact measurement ng recipe’s mo,di tulad ng ibang napapanood namin ang bilis tapos pag ginawa namin palpak lagi,parang may kulang,ang damot nilang mag bigay ng recipe noh!kaya for us youre d best dami namin natutunan sayo.Thanks a lot and more power.

    ano nga pala ang grams sa 1 cup na butter kc dto sa italy puro gramo o grams ang ginagamit.Thanks again and more power….

  62. Thanx a lot for this site it helps us to cook and bake well more power and God bless

  63. is it ok kung ang gamiting custard eh yung leche flan mix?

  64. Yes, it should be ready available in supermarkets.

  65. I miss Pineapple Pie, can I use the ingredients of Egg Pie and just add the pineapples as filling?

  66. kuya sana ung aple pie favorite ng asawa ko kso dko alam kung panu gawin.salamt po kuya

  67. Kuya can u please upload a video on how to make honeycombe candy

  68. kuya,using the same crust,could u feature the buko pie filling plsssssssssss… thanks

  69. Carmi S. says:

    can i use th crust recipe with other pies?
    sana lagay din po kayo ng buko pie recipe….:-)

  70. 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!

  71. 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!!!

    • It should be wavy. Cooling it down will make it flat and refrigerating will make the texture thicker. Hope this helps.

      • 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 :D

  72. 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….

  73. greetings! pde po b un ready made pie crust ang gamitin?

  74. pianono says:

    can you show me how to make pianono

  75. hi po kuya! u missd something sa ingredient mo, “1 teaspoon” lng nklagay, i think its salt & sugar, tama po ba?

    thank po tlg ng marami for this recipe! isa nko dun sa maraming nkaabang sa recipe na to!

    God bless po!

  76. Carmi S. says:

    is it alright to use fresh milk than the evaporated milk?

  77. you are the best! is it possible for me to use the glass pyrex instead of the foil? many thanks! :D

    • That will do iamghines.

      • Rhoda Quiambao says:

        Hello, thank you very much for posting this recipe.
        I suggest you one can also try adding not less than a tbsp of cornstarch to the egg mixture for a better consistency when it is cooked.

  78. hi! makagawa nga din niang egg pie my favorite he he he… tnx for the recipe..

  79. ruby escarez says:


    may tanong po ako di ba kelangan na blind bake muna ung pie crust?

  80. 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!