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
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
Instructions
- Create the crust by combining the flour, sugar, and salt then mix well.
- Add the butter in the middle and mix using a pastry mixer.
- Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
- Gather the dough and mold it into a ball-shaped figure.
- Refrigerate the dough for at least 30 minutes to harden the butter.
- 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.
- Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors.
- Refrigerate while doing the filling.
- Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes.
- In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk.
- Gradually add the granulated sugar while whisking.
- Put-in the vanilla extract then whisk until every ingredient is properly distributed.
- Pour-in the scalded milk then mix thoroughly.
- Beat the separated egg white using an electric mixer until it forms soft peaks.
- Fold the processed egg white in the milk-eggs-sugar mixture.
- Preheat oven to 350 degrees Fahrenheit.
- Pour the filling mixture on the refrigerated pie crust.
- Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
- Remove the egg pie from the oven and let cool.
- Serve for dessert. Share and enjoy!
Nutrition
Watch the cooking video:
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.
carla says
wire wrisk will do but it needs thorough mixing ..but in case an electric mixer only cost an amount of 600 to 800 pesos..
yami says
Can i used ready made crust from the store??
yami says
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??
Ram says
Php15-Php22 na po yan ngaun. 🙂
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).
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
Jasmin says
Yung egg pie po 16 pesos isang piraso po sa bakery. Thank you po sa recipe 😀
Meki says
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~ 😉
ruby says
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!
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!
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!
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?
joy says
Thank you for your recipe! My husband and daughter LOVE it! Your procedures are easy to follow 🙂
shenz says
how much is 1 cup to dl?
I’ve been learning how to bake through your sites.
Thank you so much!
anon says
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!
Lynne says
Thanks for the recipe EGG PIE
I made it perfect as it is…
Lynne
from Dubai, UAE
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
Joy says
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……..
pinaytwinkle says
watery kasi undercooked pa. lumobo dahil mababa ang temp ng oven mo nang ilagay ang pie tapos itinaas agad ang temp.
Pete Millar says
Actually what I said was FISH PIE.
Mate Tom says
No Peter, it was definitely EGG. PIE. Tellmewhatyoulike tellmewhatyoulike.