Egg Pie
This Filipino egg pie features a buttery, flaky homemade crust filled with a smooth and creamy custard made from eggs, evaporated milk, and vanilla. It bakes low and slow for a silky-soft center with lightly golden edges – perfect as a merienda treat or an everyday dessert.
Servings: 6 people
Calories: 716kcal
Cost: $
Equipment
- 1 9-inch round baking pan For shaping and baking the pie crust
- 1 Rolling Pin For rolling the dough evenly
- 1 Mixing bowls For preparing the dough and filling separately
- 1 Whisk For beating the eggs and mixing the custard filling
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter chilled and cut into cubes
- 2 tablespoons granulated sugar
- 1/4 to 1/2 cup cold water
- 1 3/4 cups evaporated milk
- 3 pieces raw eggs
- 1 piece egg yolk separated from the white
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Instructions
- Combine the flour, sugar, and salt in a bowl. Add the chilled butter cubes and mix using your fingertips or a pastry cutter until the mixture turns crumbly. Gradually pour in the cold water, a little at a time, and mix until the dough comes together. Shape it into a ball, wrap in plastic, and refrigerate for 30 minutes.2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup unsalted butter, 2 tablespoons granulated sugar, 1/4 to 1/2 cup cold water
- Roll the chilled dough out on a lightly floured surface until it is large enough to line a 9-inch round baking pan. Fit the dough into the pan, pressing gently along the bottom and sides. Trim any excess edges and refrigerate while you prepare the filling.2 1/2 cups all-purpose flour
- Heat the evaporated milk in the microwave for about 2 minutes, or until it is warm but not boiling. This is your scalded milk. Set it aside.1 3/4 cups evaporated milk
- Whisk the eggs and egg yolk together in a separate bowl. Gradually add the sugar while whisking until well combined. Stir in the vanilla extract, then slowly pour in the scalded evaporated milk while continuing to whisk.3 pieces raw eggs, 1 piece egg yolk, 1 teaspoon vanilla extract, 1 cup granulated sugar
- Beat the reserved egg white until soft peaks form, then gently fold it into the milk and egg mixture. This helps give the filling a lighter, smoother texture.1 piece egg yolk
- Preheat the oven to 350°F. Pour the filling into the chilled pie crust. Bake for 15 minutes at 350°F, then reduce the heat to 325°F and continue baking for 30 to 40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the egg pie from the oven and let it cool completely at room temperature before slicing. Transfer to a serving plate. Share and enjoy!
Video
Notes
Scalding the milk – Warming the evaporated milk before adding it to the eggs dissolves the sugar faster and helps produce a smoother custard with fewer air bubbles.
Water temperature – Use ice-cold water for the pie crust. Warm water softens the butter too quickly, which makes the dough tough instead of flaky.
Doneness check – The pie is done when the edges are set but the center still has a slight jiggle. It firms up as it cools, so pulling it out a bit early prevents overcooking.
Brand tip – Alaska or Carnation evaporated milk both work well for this recipe. Full-fat versions give the richest custard.
Make ahead – You can prepare the dough the night before and keep it wrapped in plastic in the fridge. Let it sit at room temperature for 5 to 10 minutes before rolling.
Nutrition
Calories: 716kcal | Carbohydrates: 85g | Protein: 11g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 474mg | Potassium: 293mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1167IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg