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Home > Pies and Pastries

Filipino Egg Pie Recipe

BY :Bebs | Published: 08/16/ 2016 | Updated:11/11/ 2019 | 166 Comments

RECIPE VIDEO PRINT
4.80 from 50 votes
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Egg Pie is a classic Filipino dessert or snack. Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack.

Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. | www.foxyfolksy.comI remember back in the days when we used to live next to a 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 from our 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!Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. | www.foxyfolksy.com

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 bit delicate 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!).Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. | www.foxyfolksy.com

Print Review

Filipino Egg Pie Recipe

4.80 from 50 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 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Course :Dessert, Snack
Servings =8 servings
Print Recipe Rate this Recipe

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!
Try this easy Filipino Egg Pie recipe and enjoy the creamy, delicate yet firm egg custard in buttery, flaky crust that is perfect afternoon snack. | www.foxyfolksy.com

 

More Pies and Pastries

  • French Macarons with Reduced Sugar
  • Easy Banoffee Pie
  • Chicken Empanada
  • Pastel de Nata or Portuguese Egg Tart

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  1. Michelle B says

    April 14, 2022 at 4:20 am

    5 stars
    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
  2. Lani says

    March 30, 2022 at 3:48 am

    5 stars
    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
  3. Edna Evangelista-Tactaquin says

    March 14, 2022 at 5:15 am

    5 stars
    Thank you for this recipe! It was perfect! Everyone loves it.

    Reply
  4. Emma P. says

    January 03, 2022 at 4:09 am

    5 stars
    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

      January 04, 2022 at 10:23 am

      Hi Emma, you can blind bake the crust first and yes you can skip the 15 minutes at 350F.

      Reply
  5. Melissa says

    November 25, 2021 at 9:28 pm

    5 stars
    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

      December 01, 2021 at 12:02 am

      Yes, you can blind bake your crust if you like, Melissa.

      Reply
  6. Hermie Sabejon Jr says

    November 25, 2021 at 10:15 am

    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

      December 01, 2021 at 12:04 am

      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.

      Reply
  7. Katrina says

    October 13, 2021 at 3:43 am

    5 stars
    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
  8. Guen says

    September 18, 2021 at 12:49 pm

    5 stars
    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

      September 22, 2021 at 9:44 am

      Hi Guen, glad you lie it, btw, we have the conversion button so you can switch to US Customary or Metric.

      Reply
  9. Ronnie says

    August 27, 2021 at 4:06 pm

    5 stars
    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

      August 27, 2021 at 7:07 pm

      Thanks for your wonderful comment, Ronnie.

      Reply
  10. Gale says

    August 14, 2021 at 4:26 am

    5 stars
    Very creamy, just the way I remember eating egg pie from my childhood days.

    Reply
  11. Louise says

    August 02, 2021 at 6:51 am

    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
  12. Cherry says

    June 10, 2021 at 6:01 pm

    5 stars
    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! 🙂

    Reply
    • Bebs says

      June 11, 2021 at 11:07 am

      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
  13. jules says

    June 01, 2021 at 12:37 pm

    5 stars
    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

      June 02, 2021 at 2:06 pm

      Hi Jules, yes you can triple the measurements to make 3 doughs. You can weigh the final dough and divide it into 3.

      Reply
  14. Nathalie says

    May 06, 2021 at 6:15 pm

    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

      May 14, 2021 at 12:43 am

      I do not know why this crust would rise as it has no leavening agent to it. Did you use self-rising flour?

      Reply
  15. Anne Lucas says

    March 30, 2021 at 3:26 am

    how many pies is this recipe for?

    Reply
    • Bebs says

      May 27, 2021 at 6:03 pm

      Just one, Anne.

      Reply
  16. Ladelle says

    March 05, 2021 at 10:20 pm

    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

      May 27, 2021 at 5:34 pm

      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
  17. Mary Anne says

    February 11, 2021 at 11:56 pm

    Hi! Can I use this filling for egg tarts? Thanks!

    Reply
    • Bebs says

      February 12, 2021 at 5:33 pm

      Sure you can! But I do have a recipe for Portuguese Egg Tarts here..

      Reply
  18. Bam says

    January 29, 2021 at 1:19 am

    5 stars
    what kind of butter did you use? salted or unsalted?

    Reply
  19. Anthony says

    December 06, 2020 at 12:11 pm

    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

      May 02, 2021 at 1:22 am

      Or you can reduce the milk and cream a bit.

      Reply
  20. Kat says

    November 17, 2020 at 4:33 am

    Also, can you use all heavy cream or all whole milk instead of evaporated milk? What would be the consistency?

    Reply
    • Bebs says

      November 18, 2020 at 2:07 am

      Adding cream would give it a creamier and more delicate texture than just using purely milk.

      Reply
  21. Kat says

    November 17, 2020 at 4:25 am

    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

      November 18, 2020 at 2:09 am

      Sure you can, Kat. You can also add the additional yolk to the custard.

      Reply
  22. Mikaela says

    November 10, 2020 at 5:21 pm

    Hello! Can I divide the recipe to make a smaller egg pie?

    Reply
    • Bebs says

      November 14, 2020 at 12:43 am

      You can try but it will be difficult to cut the ingredients in half.

      Reply
  23. Anna says

    October 30, 2020 at 11:03 am

    I want to bake this too!I baked pandesal using your recipe and my kid loved it. Thank you so much.

    Reply
    • Bebs says

      November 18, 2020 at 2:28 am

      Then I am sure you will love this too! Thanks for your lovely comment, Anna.

      Reply
  24. Lyanna says

    October 25, 2020 at 6:37 am

    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

      October 27, 2020 at 12:34 am

      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
  25. Shai says

    October 25, 2020 at 6:25 am

    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

      October 27, 2020 at 12:43 am

      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
  26. Syra says

    August 30, 2020 at 3:15 pm

    5 stars
    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

      November 18, 2020 at 2:45 am

      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
  27. christine says

    August 13, 2020 at 6:56 am

    5 stars
    hi bebs, im using a glass 9.5 inch baking pan, will i have to change anything?

    Reply
    • Bebs says

      November 14, 2020 at 2:02 am

      Yes, you might need to adjust the baking time a bit.

      Reply
  28. Kenneth Alunday says

    August 09, 2020 at 9:26 am

    I used almond meal base instead to cut some carbs and it was crispy! Thanks for the recipe!

    Reply
    • Bebs says

      November 14, 2020 at 1:53 am

      Thanks for the tip, Kenneth.

      Reply
  29. Maria says

    August 06, 2020 at 8:14 am

    5 stars
    👋 hi, how doe you store leftover egg pie?

    Reply
    • Bebs says

      August 11, 2020 at 4:19 pm

      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

      January 21, 2021 at 8:21 am

      5 stars
      I tried this recipe today. It turned out great!!! My mom loved it! It was indeed jiggly! 🙂

      Reply
      • Bebs says

        May 20, 2021 at 11:25 am

        Yeyyy! Glad you like it, Tes!

        Reply
  30. Anj says

    July 30, 2020 at 4:05 am

    If I use evaporated milk instead of cream, how will it affect the texture of the custard?

    Reply
    • Bebs says

      July 31, 2020 at 12:59 am

      Hi Anj, it might have a more liquid consistency and might have difficulty with setting into a custard.

      Reply
  31. Farrah says

    July 26, 2020 at 2:15 pm

    5 stars
    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

      August 11, 2020 at 5:09 pm

      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

      February 12, 2021 at 5:54 pm

      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

        May 21, 2021 at 1:59 pm

        I use both top and bottom, you actually want the top to brown.

        Reply
  32. Peachy says

    July 24, 2020 at 5:34 am

    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

      September 15, 2020 at 2:23 am

      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

      April 01, 2021 at 9:31 am

      5 stars
      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

        May 21, 2021 at 3:31 pm

        That s a good sign, Di! Well done! Thanks for the 5 stars.

        Reply
  33. Jinky says

    July 04, 2020 at 1:20 pm

    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

      July 29, 2020 at 8:10 pm

      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.

      Reply
  34. Rich says

    June 28, 2020 at 12:44 am

    Can I use a glass baking pan ?

    Reply
    • Bebs says

      July 23, 2020 at 12:39 am

      Sure you can, Rich!

      Reply
  35. Zet says

    June 23, 2020 at 11:34 pm

    5 stars
    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

      July 09, 2020 at 9:26 am

      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

        December 28, 2020 at 10:32 pm

        5 stars
        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
  36. pachuchay says

    June 15, 2020 at 2:38 am

    Hi is it okay to used powder milk as substitute of all purpose cream,thanks

    Reply
    • Bebs says

      June 18, 2020 at 6:13 pm

      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
  37. Danny says

    June 13, 2020 at 7:17 pm

    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

      June 13, 2020 at 11:47 pm

      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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