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.

Thanks for sharing this post! I appreciate you.

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

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

  3. 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!

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

    from Dubai, UAE

  5. 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.

  6. 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

  7. 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……..

  8. 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…

  9. Pete Millar says:

    Actually what I said was FISH PIE.

  10. 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!

  11. 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.

  12. cookinchitown says:

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

  13. 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!!

  14. try using fork n lieu of pastry mixer

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

  16. 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!

  17. 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.

  18. 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…

  19. ….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”…

  20. 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.

  21. 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

  22. 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

  23. 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.

  24. 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 ..

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

  26. 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.

  27. 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

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

  29. 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

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

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