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

Ingredients

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

Filling

  • 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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Comments

  1. Fatima says:

    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 evap.it 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,
    Amy

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

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

  7. 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??

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

  9. 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).

  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. Jasmin says:

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

  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. 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!

  14. NANZ:-) says:

    THANK YOU PO FOR SHARING YOUR RECIPES,I JUST TRIED THIS RECIPE YESTERDAY AND I’M REALLY SATISFIED WITH THE RESULT IT TURNED OUT SOOOOOO GOOD,I DOUBLED THE RECIPE AND BROUGHT ONE TO CHURCH TODAY AND SHARED IT WITH FELLOW FILIPINOS,EVERYONE SAYS “YUMMY,” AND 1 ASK ME “CAN I ORDER? HOW MUCH PER ORDER?”:-),THANKS PO ULIT AND GOD BLESS PO!

  15. 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!

  16. 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?

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

  18. shenz says:

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

  19. 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!

  20. Lynne says:

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

    Lynne
    from Dubai, UAE

  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. 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……..

  23. pinaytwinkle says:

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

  24. Pete Millar says:

    Actually what I said was FISH PIE.

    • Mate Tom says:

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

  25. 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!

  26. 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.

  27. 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!!

  28. try using fork n lieu of pastry mixer

    • cookinchitown says:

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

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

  30. 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!

  31. 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.

  32. hii…kuya chief..im 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…

  33. ….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”…

  34. 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

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

  36. 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.

  37. 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 😀

  38. Katie says:

    Made the pie this afternoon Kuya, and it was perfect! =D thank you for sharing it.
    [IMG]http://i45.tinypic.com/2dky0y0.jpg[/IMG]

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

  40. elizabeth presto says:

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

    liz

  41. marrie says:

    hi kuya thanks po sa lahat ng recipe :)

  42. 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!

  43. 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?

  44. yes arnelia, fresh milk is fine.

  45. 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 😀

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

  47. sure lyn, i see no problem here.

  48. jeffrey says:

    pwd po ba yn ibake sa microwave oven?

  49. Its 226.8 grams , Lyne.

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

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

  52. vienna says:

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

  53. Unknown says:

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

  54. icing says:

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

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

  56. 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!

  57. 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 😀

  58. 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….

  59. Please feel free to do that copycat.

  60. pianono says:

    can you show me how to make pianono

  61. 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.

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

  63. Carmi S. says:

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

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

    • 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.

  65. 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!