BY :Bebs | Published: | Updated: | 171 Comments
RECIPE VIDEO PRINT
4.82 from 55 votes
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Egg Pie is a classic Filipino dessert or snack. Trythis easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack.
I remember back in the days when we used to live next toa bakery, I would wake up to the wonderful smell of Pandesal baking in the oven!
It would be really nice if it was not at 3 o'clock in the morning though and there were times it was difficult to get back to sleep when you feel your stomach growling thinking of those hot pandesals with melting butter on them...hhhaaayy!
Even writing about it now makes me crave for those hot pandesals. Good thing I have a similar recipe, so maybe it's time to make some.
Another thing I miss fromour next-door bakery is their Egg Pie! It is also one of their bestsellers, sometimes you have to order in advance if you want to have a slice because once it hit their stands then it is good as gone. So this means we usually get them fresh out of the oven and for me that is the best time to eat egg pie, while it is hot!
I tried a recipe I found online because the picture in it looks so similar to the Egg pie from our neighbor's bakery. The result was ok and it gave me the dark brown top I was looking for but I find it a tad too sweet for my taste and the custard was a bit too dense and firm, which is not bad if that is your thing, one good thing was it was really easy to cut.
But I want the custard to be a bitdelicate or slightly wiggly like gelatin. Here is where my experience from making the Portuguese Egg tarts came to the rescue.
So in the end,I used the same technique but changed the ingredients to make my own Egg Pie and it was perfect (in my humble opinion, backed-up by Armin's, of course!).
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Filipino Egg Pie Recipe
4.82 from 55 votes
Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is a perfect afternoon snack.
Prep Time: 30 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr 15 minutes mins
Course :Dessert, Snack
Servings =8 servings
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Ingredients
PIE CRUST
- 1 ¼ cups flour
- ¼ block (½ stick/ 2oz./ 57g.) butter - cut into small cubes
- 1 teaspoon sugar
- 1 teaspoon salt
- 2-4 tablespoons ice water
FILLING
- 3 large eggs
- 1 large egg - white and yolk separated
- 6 fluid ounces all-purpose cream or heavy-cream (See NOTE 1)
- 6 fluid ounces full-fat milk or evaporated milk
- 1-1 ½ cup sweetened condensed milk - depending on how sweet you like it
- 2 teaspoons vanilla extract
Instructions
In a mixing bowl mix together the flour, sugar, and salt. Cut in butter using the mixer by pulsing until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add water a tablespoon at a time, pulsing until dough is crumbly but holds together when pressed. Press the dough together to form a ball.
Place the pie dough on a floured surface or on a rolling mat and roll it out thinly to a 14-inch round sheet. Gently fold the round dough sheet in half and then in a quarter. Place the dough on a 9-inch pie form with the pointed part exactly at the middle. Unfold the pie dough and gently fit dough into bottom and sides of the plate without tearing it. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour.
Preheat oven to 350°F/170°C.
In a large mixing bowl, combine and whisk the 3 eggs and the separated egg yolk. Gradually add the condensed milk while whisking. Add the vanilla extract and continue whisking until all ingredients are well combined. Add the evaporated milk and all-purpose cream and mix well with other ingredients.
In a separate bowl, beat the egg white using an electric mixer until it forms soft peaks. Fold the beaten egg white into the mixture. (The beaten egg white will give the top of the egg pie a brown color after baking.)
Pour the filling on the refrigerated pie crust and bake on the lowest rack for 15 minutes at 350°F/170°C then lower the heat to 325°F/160°C and continue baking for 30-40 minutes or until the toothpick inserted in the filling comes out clean.
Notes
NOTE 1: You can skip the addition of cream and just add the same amount of evaporated milk.
NOTE 2: This recipe makes a light, delicate, jiggly egg custard. If you prefer a firmer custard, skip the cream and just use a total of 250ml of evaporated milk.
Nutrition
Calories: 396kcalCarbohydrates: 48gProtein: 10gFat: 17gSaturated Fat: 10gCholesterol: 139mgSodium: 416mgPotassium: 317mgFiber: 0gSugar: 33gVitamin A: 695IUVitamin C: 1.7mgCalcium: 224mgIron: 1.4mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!
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Reader Interactions
Comments
Nadine Garcia says
Hi! I tried this recipe twice but my pie crust is still raw at the middle. Any tips on how to address this?BTW, the recipe itself is delicious I just can't perfect the pie crust. It turns out raw after baking. I followed the baking time and temperature of the recipe
Reply
Bebs says
Hi Nadine, I never had this problem with any of my pies. I know that the type of cookware can make the difference. Use metal (aluminium/steel) pans if you have and note that dark ones cook faster than light-colored ones. If using glass or ceramic pan use the lowest rack.
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Belle R. says
This is only the 2nd time I baked an egg pie and it turned out great! The sweetness is just right and it's not runny like my first try. Thank you for sharing your recipe. 😋♥️Reply
ann says
Hi just to double check, i have done this long time ago a few times but can’t remember what i did to get the consistency i wanted. i don’t want the custard to be very firm. I want it to be semi melt in the mouth type but still set . do i just add more cream than evaporated milk or it’s the otherway around? Thanks!Reply
Michelle B says
This egg pie is sooo good! It brings back child hood memories. I also tried your other recipes not only this one and they all turned out delicious and super tasty (most specially the cassava cake!). Thank you for sharing your recipe!Reply
Lani says
I love my pie and it was a success! The custard was soft and the pie crust is firm and crunchy! It was perfectly done! Thanks for the recipe!👍Reply
Edna Evangelista-Tactaquin says
Thank you for this recipe! It was perfect! Everyone loves it.Reply
Emma P. says
My husband loves it. I did not use the heavy cream since I didn’t have it and I like my pie a little firmer. However, it has more liquid consistency so I had to bake it a little longer. The crust is also not too crispy at the bottom. If I will bake the crust first, do I go straight to the 30-40 mins at 325F or do I still bake it for15 mins first at 350F? Thanks for the recipe again!Reply
Bebs says
Hi Emma, you can blind bake the crust first and yes you can skip the 15 minutes at 350F.
Mel Maglonzo says
I cannot count how many times I baked the egg pie using your recipe and I received compliments. Thank you very much for sharing your recipe.Reply
Melissa says
A very simple, foolproof but very delicious Eggpie. Brought me down memory lane! One question, can I blind bake crust before adding the filling? Also, adding 1 T lemon or lime juice cuts the sweetness.Reply
Bebs says
Yes, you can blind bake your crust if you like, Melissa.
Reply
Hermie Sabejon Jr says
Hello po.
Paano po if ceramic po ang gagamitin instead na dark pan? ilang minutes po ibi-bake and anong temp po ng oven?Reply
Bebs says
Hi Hermie, just bake it at the same temperature and just check it after 30-40 minutes. It should be just a little jiggly, and an inserted toothpick should come out clean, if not then add another 10 minutes or until it is achieved.
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Katrina says
5 stars! Just like in Goldilocks! I used store bought pie crust to make it even easier! I added an additional egg yolk and egg white because my stand mixer needs at least 2 egg whites so it could reach it. Amazing!!! It will be on my recipe book!Reply
Guen says
Love this! Thank you for sharing. We are used with ml or grams and not oz. So to make it simpler, I used 1 can condensed which is 395g and loving it.Reply
Bebs says
Hi Guen, glad you lie it, btw, we have the conversion button so you can switch to US Customary or Metric.
Reply
Ronnie says
Love this recipe. This is my second time baking this. I love that it is creamy unlike the usual ones you buy from the groceries.Reply
Bebs says
Thanks for your wonderful comment, Ronnie.
Reply
Gale says
Very creamy, just the way I remember eating egg pie from my childhood days.Reply
Louise says
This was delicious. I was worried it would be too sweet but it wasn't. 😃 I love the saltiness of the crust too. I will make this again. Thanks for the recipe.
Reply
Cherry says
Hi, if I’m going to use a pre-baked crust, how many minutes will I bake the pie then? Thank you!Btw, I’ve tried this baking for a few times and it’s always a hit! 🙂
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Bebs says
Hi Cherry, bake it at 160°C for 30 minutes or until inserted toothpick or knife comes out clean. You can cover the crust edge with foil so it will not brown too much.
Reply
jules says
Thanks Bebs for this. I've been baking this throughout the pandemic and my entire family loves it. I need to bake 3 pies at a time to bring to a potluck reunion. May I ask for tips on how I can do this? Do I just triple the recipe? My specific concern is the dough, if I take your measurements x 3 and make a big dough ball - how do I split it evenly into 3?
Thank you again!Reply
Bebs says
Hi Jules, yes you can triple the measurements to make 3 doughs. You can weigh the final dough and divide it into 3.
Reply
Nathalie says
Hi. I tried ur recipe! It was nice and yummy. However while baking, I noticed that my crust rises and created a bubble. After baking, it then deepens and had a somewhat big indentation at the center. How to prevent it from happening? Thank u
Reply
Bebs says
I do not know why this crust would rise as it has no leavening agent to it. Did you use self-rising flour?
Reply
Anne Lucas says
how many pies is this recipe for?
Reply
Bebs says
Just one, Anne.
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Ladelle says
Hi Bebs, thank you for the recipe, super sarap talaga sya. My question is how can I get the crust more brown? Yung dakin kasi is light sya? Thank you
Ladelle
Reply
Bebs says
Hi Ladelle, you can try to tent the crust part with foil so it will not burn and then increase the temperature to brown the top. I also find that if you put lesser milk and cream it will make the custard denser but will give you a browner top.
Reply
Mary Anne says
Hi! Can I use this filling for egg tarts? Thanks!
Reply
See Also100% Wheat Bread RecipeBebs says
Sure you can! But I do have a recipe for Portuguese Egg Tarts here..
Reply
Bam says
what kind of butter did you use? salted or unsalted?Reply
Anthony says
Hi! I tried your recipe today. The top didnt darken as dark as your version. Does it mean I have to bake it longer?
Reply
Bebs says
Or you can reduce the milk and cream a bit.
Reply
Kat says
Also, can you use all heavy cream or all whole milk instead of evaporated milk? What would be the consistency?
Reply
Bebs says
Adding cream would give it a creamier and more delicate texture than just using purely milk.
Reply
Kat says
Hi! Can you do 2 egg whites instead of just one? One egg white might not be enough if Kitchenaid mixer is used and I don’t have a hand mixer. I suppose I could use a wire whisk but that’s a bit of a work.
Reply
Bebs says
Sure you can, Kat. You can also add the additional yolk to the custard.
Reply
Mikaela says
Hello! Can I divide the recipe to make a smaller egg pie?
Reply
Bebs says
You can try but it will be difficult to cut the ingredients in half.
Reply
Anna says
I want to bake this too!I baked pandesal using your recipe and my kid loved it. Thank you so much.
Reply
Bebs says
Then I am sure you will love this too! Thanks for your lovely comment, Anna.
Reply
Lyanna says
The top of my egg pie becomes wrinkly when in the oven... and it doesn’t brown evenly .. do you know what the reason is?
Reply
Bebs says
It could be your oven, try to use a lower heat but longer baking time so the top will not puff and wrinkle after.
Reply
Shai says
Hello. I really want to try your recipe especially after reading the comments but I have a few questions I need to ask to make the punishment for wreaking havoc in the kitchen worth it. So here we go. Is it okay to just use sugar instead of sweetened condensed milk? Do I have to make adjustments on baking time or temperature or something else? And if I use half all purpose flour and half cake flour, will it collapse or turn soggy?
Reply
Bebs says
Hi Shai, sure you can use sugar instead of condensed milk just add about 3/4 to 1 cup of sugar (adjust as you like) and dissolved it in the milk completely, you can warm it a bit so it dissolves faster. Baking time should be the same but do the toothpick test just the same. Mixing APF and cake flour should also be fine.
Reply
Syra says
Hi! I just made this tonight and I skipped the heavy cream because I grew up eating egg pie that are firm, so I wanted to make mine firm too like what I had from my childhood days. And I only used 1 cup of condensed milk and 250ml evaporated milk. And it turned out great, its not too sweet. My only issue is that I feel (taste) like the crust is salty for my taste buds. I will probably make it 1/2 tsp salt the next time I make it.
Thank you for the recipe! ❤Reply
Bebs says
That is correct Syra, we are used to the sweeter dough but I like mine to have a bit of salt for contrast! Glad that you like it still and thanks so much for the 5 stars. 😉
Reply
christine says
hi bebs, im using a glass 9.5 inch baking pan, will i have to change anything?Reply
Bebs says
Yes, you might need to adjust the baking time a bit.
Reply
Kenneth Alunday says
I used almond meal base instead to cut some carbs and it was crispy! Thanks for the recipe!
Reply
Bebs says
Thanks for the tip, Kenneth.
Reply
Maria says
👋 hi, how doe you store leftover egg pie?Reply
Bebs says
This is normally not a problem in our household because there is nothing to store. But you can cover and refrigerate it for some days.
Reply
Tes says
I tried this recipe today. It turned out great!!! My mom loved it! It was indeed jiggly! 🙂Reply
Bebs says
Yeyyy! Glad you like it, Tes!
Reply
Anj says
If I use evaporated milk instead of cream, how will it affect the texture of the custard?
Reply
Bebs says
Hi Anj, it might have a more liquid consistency and might have difficulty with setting into a custard.
Reply
Farrah says
Hi Bebs,
Thank you for sharing your recipe. I've been using your recipe for a while now. And I'm so happy for the outcome but there are some point that my egg pie shrinks in the middle. I can't figure out where the problem is since i strictly follow the instruction everytime I bake. Please help. Thank you❤Reply
Bebs says
Hi Farrah, sometimes you have to adjust the time (or even the temp) because all ovens are not exactly the same (size and all). That is why it is important to check for doneness by inserting a toothpick. Maybe your oven was hotter that caused the filling to puff then deflate. It could also happen if you took the pie out immediately to a much cooler room. Next time try to leave it in the oven after turning it off for at least 5-10 minutes.
Reply
Chinggay says
Hi! I am a follower of yours. May I ask what oven setting should I use? Should I only use the bottom (heat) setting to not burn the top of the pie? Thank you in advance.
Reply
Bebs says
I use both top and bottom, you actually want the top to brown.
Reply
Peachy says
Hi Bebs, I just made this and am allowing the pie to cool down so I can taste it. Unfortunately, my top created some bubbles. Any suggestions to avoid this?
Reply
Bebs says
When beating the egg white, use low speed only. Tap the pan several times before baking to release some of the trapped air.
Reply
Di says
Dear Bebs,My frist time to make egg pie. Guess what? My daughter whi doesn't like egg pie ate half the pie!!! Thank you so much Bebs.. I didn't have evaporated milk so i used fresh milk instead.. The only problem was my pan was too deep so I ran out of dough..
Reply
Bebs says
That s a good sign, Di! Well done! Thanks for the 5 stars.
Reply
Jinky says
Hi Bebs I don’t have kitchen scale what’s the alternative I Usually have 454g of butter not sure how to cut it to get 57 g 😅thanks
Reply
Bebs says
Hi Jinky, in this case, divide your block of butter (454g) into half, lengthwise. Put the other half away and then cut the other half left into 2. Then again take the half of that and cut into 2. This will give you 2 small pieces that should weigh about 57 grams.
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Rich says
Can I use a glass baking pan ?
Reply
Bebs says
Sure you can, Rich!
Reply
Zet says
Hi Ms. Bebs! Thank for sharing your wonderful recipes! I have tried your egg pie recipe and everyone loved it! So creamy and smooth. However, I wanted the side and bottom of the crust to be crispy. Do you have any tips on how to achieve that? Lots of love! ❤️Reply
Bebs says
Hi Zet, you can prebake the crust first without the filling if you want. You can cover the top with aluminum foil and put weight (beans/rice/etc) on it to keep the dough from collapsing or shrinking and bake until lightly brown.
Reply
PJ says
My family love your recipe. I am planning to bake again and (lots) for New year's eve. How may days in advance can I prepare the pie?Reply
pachuchay says
Hi is it okay to used powder milk as substitute of all purpose cream,thanks
Reply
Bebs says
Sadly it is not the same thing. The cream will give the custard a more delicate texture but you can skip it still and add same amount of milk.
Reply
Danny says
Hi! After baking, it seems that my pie isn't fully set since the center part is still in a liquid state. When I make this recipe again, is it possible to add another egg to have a firmer custard? I don't want to remove the cream from the recipe though.
Reply
Bebs says
Hi Danny, just bake it a little longer if it is really too liquid. Remember that custards normally firm up more as it cools down. But sure you can add another egg.
Reply
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