Egg Pie Recipe

81 responses

  1. iamghines
    March 11, 2010

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

    • Panlasang Pinoy
      March 11, 2010

      That will do iamghines.

      • Rhoda Quiambao
        September 3, 2010

        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.

  2. Carmi S.
    March 11, 2010

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

  3. Panlasang Pinoy
    March 11, 2010

    Thanks icing, it should be salt. I already updated the post.

  4. Panlasang Pinoy
    March 12, 2010

    Hi ruby, you can do that too if you want a crunchier and more stable crust. I updated the post to show the steps in blind baking.

  5. pianono
    March 13, 2010

    can you show me how to make pianono

  6. Panlasang Pinoy
    March 14, 2010

    Please feel free to do that copycat.

  7. florence elizalde
    March 14, 2010

    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….

  8. iamghines
    March 14, 2010

    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!!!

    • Panlasang Pinoy
      March 14, 2010

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

      • iamghines
        March 15, 2010

        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 😀

  9. jane
    March 16, 2010

    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!

  10. Panlasang Pinoy
    March 16, 2010

    Carmi, sure you may. It goes well too with strawberry and blueberry pies.

  11. icing
    March 18, 2010

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

  12. Unknown
    March 18, 2010

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

  13. vienna
    March 21, 2010

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

    • Panlasang Pinoy
      March 21, 2010

      Are you referring to the ingredients of the crust only? If so, yes.

  14. Panlasang Pinoy
    March 22, 2010

    Yes, it should be ready available in supermarkets.

  15. clau
    April 8, 2010

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

  16. Panlasang Pinoy
    April 12, 2010

    Its 226.8 grams , Lyne.

  17. jeffrey
    April 14, 2010

    pwd po ba yn ibake sa microwave oven?

  18. Panlasang Pinoy
    April 15, 2010

    sure lyn, i see no problem here.

  19. weng
    April 18, 2010

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

  20. chat
    April 22, 2010

    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 😀

    • Panlasang Pinoy
      April 22, 2010

      Sure chat, go ahead.

  21. Panlasang Pinoy
    April 27, 2010

    yes arnelia, fresh milk is fine.

  22. Monnette
    April 29, 2010

    great job.

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

  23. monica
    April 29, 2010

    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!

  24. marrie
    April 29, 2010

    hi kuya thanks po sa lahat ng recipe :)

  25. elizabeth presto
    May 3, 2010

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


  26. isa
    May 9, 2010

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

  27. Katie
    June 1, 2010

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

    • Panlasang Pinoy
      June 2, 2010

      looks good :)

  28. Julirose
    June 14, 2010

    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 😀

  29. pops
    July 1, 2010

    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!

    • Panlasang Pinoy
      July 2, 2010

      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.

  30. jason
    July 2, 2010

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

  31. Mae
    August 17, 2010

    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

  32. tiffany morte
    November 16, 2010

    ….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”…

  33. tiffany morte
    November 16, 2010

    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…

  34. mary grace
    November 28, 2010

    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.

  35. Radeliza
    December 30, 2010

    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!

  36. trish
    January 19, 2011

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

    • Vanjo Merano
      January 19, 2011

      Trish, its all up to you.

  37. she
    January 22, 2011

    try using fork n lieu of pastry mixer

    • cookinchitown
      March 6, 2011

      or butter knife. u just need to it mixed with the butter nman eh.:)

  38. janice
    January 30, 2011

    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!!

  39. Kristine
    March 24, 2011

    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.

  40. cathy
    March 25, 2011

    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!

  41. Pete Millar
    April 5, 2011

    Actually what I said was FISH PIE.

    • Mate Tom
      April 8, 2011

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

  42. pinaytwinkle
    April 16, 2011

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

  43. Joy
    April 19, 2011

    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……..

  44. mihoya
    May 19, 2011

    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

  45. Lynne
    June 18, 2011

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

    from Dubai, UAE

  46. anon
    June 24, 2011

    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!

  47. shenz
    July 6, 2011

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

  48. joy
    August 12, 2011

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

  49. farrah
    August 19, 2011

    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?

  50. Donna
    August 27, 2011

    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!

  51. NANZ:-)
    August 28, 2011


  52. ruby
    September 8, 2011

    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!

  53. Meki
    November 2, 2011

    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~ 😉

  54. Jasmin
    January 23, 2012

    Yung egg pie po 16 pesos isang piraso po sa bakery. Thank you po sa recipe 😀

  55. emmarie
    February 12, 2012

    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

  56. emmarie
    February 12, 2012

    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).

  57. Ram
    February 24, 2012

    Php15-Php22 na po yan ngaun. :)

  58. yami
    February 25, 2012

    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??

  59. yami
    February 25, 2012

    Can i used ready made crust from the store??

  60. carla
    March 1, 2012

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

  61. thazvill
    March 20, 2012

    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

  62. Amelia WEstergaard
    April 13, 2012

    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,

  63. Hana
    January 8, 2014

    What size of eggs do u use?

    • Vanjo Merano
      January 9, 2014

      I use large eggs for this recipe.

  64. Fatima
    October 21, 2014

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

  65. Ann
    May 14, 2015

    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!!

  66. Arianne
    August 7, 2015

    Hi! Can i replace unsalted butter with a margarine or shortening? Tnx

  67. Richard Schinella
    December 24, 2015

    I am not Filipino …but my wife is. For years she has raved about egg pie, and how much she misses it. Since I am also the cook in our house I found your recipe and made your egg pie. It came out perfectly delicious. My wife’s comments were “It is too good to be an egg pie, and better than the best Leche Flan, …much better than even the Leche Flan made by Goldilocks in Manila.”
    Thank you for this wonderful, simple-to-make recipe. The pie I made yesterday afternoon is almost gone, so I will make another today. Merry Christmas. :-)

    • Vanjo Merano
      December 28, 2015

      My pleasure, Richard.