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. 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.

  2. elizabeth presto says:

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

    liz

  3. marrie says:

    hi kuya thanks po sa lahat ng recipe :)

  4. 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!

  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. arnelia says:

    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!

  7. 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!!

  8. 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

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

  10. 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!

  11. jeffrey says:

    pwd po ba yn ibake sa microwave oven?

  12. 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.

    P.S
    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….

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

  14. banzai says:

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

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

  16. vienna says:

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

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

  18. Unknown says:

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

  19. icing says:

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

  20. Carmi S. says:

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

  21. 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!

  22. 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

  23. 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….

  24. copycat says:

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

  25. pianono says:

    can you show me how to make pianono

  26. 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!

  27. Carmi S. says:

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

  28. 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.

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

  30. ruby escarez says:

    kuya,

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

  31. 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!