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.
I 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!
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!).
Printable Recipe
Filipino Egg Pie 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
Nutrition
Abby says
Hi! Is it okay to substitute the condensed milk with muscovado sugar? If so, should I still use 1 to 1 1/2 cups?
Bebs says
If you are ok with brown custard then sure. But I am afraid I cannot help you with the measurement. You can add some first and test as you go.
Kat says
Tried this using just milk (no cream) and it turned out great! I dont have a pie pan so i used a rectangular foil container (about 9x7) and it was just right.. had a little trouble getting the crust to cover the area but i managed in the end haha
The texture is creamy and it tastes more eggy than milky. Next time i will try to use cream in it, just to see the difference. Thanks for this!
Julienne says
Hi Bebs, do I need to chill it after?
Bebs says
No need, just let it cool down a little to give the custard time to set.
Kathie B. says
Hi, I don’t have unsalted butter anymore 🙁 can I just use regular butter? Also can I substitute pancake syrup for Vanilla? It’s hard to buy supplies due to ECQ . Thanks!
Bebs says
Hi Kathie, just omit the vanilla in this case. Skip the salt if using salted butter.
Ana says
Can you use whipped cream instead of the whipped egg whites?
Bebs says
I am not sure it will work with the heat it might just melt and not get brown.
Ana says
What happens if you don’t add the whipped egg white?
Bebs says
Hi Ana, it will not have the nice brown top.
Beige says
Hi! Thank you for posting this online! I dont have a pie container what can i use as an alternative? Also i dont have measure ng cups/spoons,due to the ECQ, cant really Shop hahaha can i eyeball the measurements (like using ordinary cup used for cooking Rice) esp for the All purpose cream and for the others ? Thank you?
Bebs says
Hi Beige, unfortunately, the cups and spoons we used for drinking and eating is not equal to the proper measuring cups. It will be hard to use estimates, especially for the crust. If you have a rice cooker, I think this has the correct measurements as well.
Kendi says
Hello, thank you for the recipe 🙂 Did this for the first time and it was a success! Im just so happy haha Keep on posting new recipes please 🙂
Kendi says
Hello, thank you for the recipe 🙂 Did this for the first time and it was a success! Im just so happy haha thanks again 🙂
Bebs says
Glad to hear that Kendi...
leng says
thank you so much for this recipe! i tried this using spelt flour and reduced the condensed milk to (almost) 1 cup added 1/2tsp stevia powder. used 1 cup all purpose cream and 1/2 cup of water for the milk.
it was so tasty! love your blog!
Bebs says
Sounds great Leng. Thanks for the 5 stars...
Mae says
Hi Bebs! Wanted to Thank you for the recipe. My husband loves the pie and was an instant Hit! definitely making this again. I did not have to add the cream but was already jiggly and creamy but also firm. Its delish! Thanks again
Much Love, from your fan in New Zealand
Bebs says
Hi Mae, thanks for the great review. Glad you and hubby liked it!
Dolores Mapili says
I followed all your instructions This is the 2nd time I made your egg pie. Tasta so good but I cannot get the dark color on top
Bebs says
Hi Dolores, try reducing the milk and cream. The thicker the custard the better for the whipped eggwhites to float and create a brown top. And do not over-fold.
Madeline says
Hi. I'll be making this recipe on Wednesday for my TLE class. What is the meaning of 1-1 1/2 cup?
Bebs says
1 cup to 1 and a half cup...depends on how sweet you want it to be.
Stephanie says
Hi Miss Foxy! I tried your recipe last night but unfortunately, mine didn't turn out like yours. My egg pie turned out to have a scrambled egg texture which I dont understand cause I followed every ingredient and instruction. please help 😥
Bebs says
Hi Stephanie, It sounds like your custard curdled which is usually a sign of overcooked custard. It could be that your oven is too hot or it was baked too long. I use an electric oven but gas oven should also work. So try to bake at a lower temperature and make sure you do not over-bake. Remember this recipe makes for a jiggly egg pie. It will also become a little firmer as it cools down.
Marilyn says
I just baked using your recipe and turned out really awesome. Recipe to keep it is. Thank you 😊
Bebs says
That is awesome Marilyn! Thanks for the great review too!
Winks says
i would like to do this tomorrow, but i cant find an all purpose cream, can i use heavy whip cream instead?
Bebs says
Sure you can, Winks...
Winks says
i actually tried it and my husband said it tasted like egg pie after we chilled it since the filling was too jiggly when i served it warm...im going to try it again this weekend for my friends to taste 😁 but im going to try your suggestion on making the filling firmer...thanks for this recipe, i really liked it since it’s not too sweet 👌👍❤️
Bebs says
Hi Winks...yes the added cream will give it a more jiggly texture. You can skip that to get a firmer custard.
Dara says
Will there be lumps in the custard? Do I have to use a sifter?
Dara says
Is this similar to your bakery next door?
Bebs says
Even better Dara! It custard is similar to Macau egg tarts...
Kate says
Thanks for sharing this recipe! I had a hard time with the crust though.. it was my first time making it from a scratch it’s too dry I barely make a circle.. hahaha.. what do you think i did wrong? I tried adding more butter..
as for the filling, family loved it.. I didn’t get that dark brown on top though.. haha.. but overall it’s really good.. Thank you!
Bebs says
Hi Kate, depending on the flour, it sometimes needs more water. Just add a little more cold water if it is too dry and crumbly. As for the brown top, beat the egg whites a bit more until firmer than soft peaks. It should not be overfolded or mixed too much with the filling mixture and should stay on top so it could turn brown when baked.
Maka says
is it fine if the crust is pre-made?
Bebs says
Sure, you can use puff pastry or biscuits pie crust..
Danaya says
Thank you so much.
Bebs says
Yo are welcome Danaya...
Julie says
The perfect egg pie recipe for me! This reminds me of the egg pie from our local bakery back in Albay 🙂 Ah the nostalgia on my first bite! Thanks for sharing this Bebs!
Bebs says
Thanks for your lovely comment, Julie!
Dee Tiangco says
Hi Bebs!
Wow! Another brilliant recipe! I’ve tried making an egg pie before & it didn’t turn out well. But with this recipe, it came out perfectly. I actually didn’t use any cream as I haven’t got any & substituted it with just the evap milk as that’s what I have & husband & kids loved it. It actually reminded us of our younger days when after hours if playing we would go to our local bakery & buy a slice of egg pie for merienda.
Many thanks again. God bless.
Bebs says
Sounds like a very happy childhood, you had, Dee. Thanks for the comment and stars and happy you like the recipe.
Joy says
Hi just want to know what kind of attachment in your mixer did you use to make the crust, paddle? Hook? Or the regular mixer? Thanks
Bebs says
Hi Joy, I just used the regular mixer for cutting the butter into the flour. Can also be done manually with a knife.
kjm says
what kind of flour is it??
Bebs says
I used all-purpose flour.
Dianne A says
Hi, I love your recipes! Is the butter here salted butter or unsalted?
Bebs says
Hi Dianne, I used unsalted butter for this recipe but you can use the salted one and skip the salt.
Chie Picasos says
This recipe is so perfect! I followed a few food bloggers and I think Foxy Folksy is one of the best. She gives accurate recipes measurement and very clear procedures on how to make the recipe. This egg pie recipe is not so sweet and just perfect for merienda.
Bebs says
Hi Chie, that is a very nice of you! You just made my day!?
Camille says
Hi Bebs! I read that you lived in Germany. What kind of all purpose cream did you use? Since the cream here is not like our cream in PH. Thanks!
Bebs says
Hi Camille, I use Schlagsahne.
harlie says
Can I use store bought pie crust? I am not so good in baking , esp. making pie crust 🙂
Bebs says
Sure you can! ;.)
nowmrs says
I made this today and I had to add 10 more minutes to the cooking time. I didn't use a toothpick to find out if it's done but I took it out once it's set on the outside and it slightly jiggles in the middle. Mine didn't brown on top as well; just a slightly golden brown top. Maybe it needs to be under a broiler for a minute or so to get that dark brown top. I'm letting it cool for a bit to let the middle settle. I'll update my comment once I taste it.
Tin says
This recipe is lit. Tried it today, followed every instruction and turned out so nice. Thanks for this recipe dear!
Bebs says
You're welcome Tin! Glad you liked it! ????
Evangeline Villaluna says
Wow all the recipe are very easy to cook and very easy to follow the instruction.
Bebs says
Thanks, Evangeline! Glad you like them!
Malin says
Hi Bebs,
I tried the recipe last night. Baked it until 35 mins only and the filling was kinda airy (it has bubbles). Coud it be I have beaten the eggs (plus 1 yolk) too much or the egg whites not beaten well? I want to have a firmer custard kasi..
BTW, i'm bringing it to the office today. I don't usually eat egg pies but your recipe is really good.
Thank you.
Bebs says
Hi Malin, just whisk the eggs and milk (normal speed) just until they are well combined. You do not want to incorporate too much air or bubbles in the filling. On the other hand, beat the egg whites at medium to high speed until it forms soft peaks. Folding in the beaten egg white into the egg mixture should be done gently but do not to overdo it or the top will not form. But if you really want a firmer filling, add one more egg and reduce the heavy cream and milk to 100g each.
Mia says
Great recipe! I said I'll bake the cheese bread first but ended up making this instead because my mom has been requesting this since last week. I used 1 cup of the condensed milk (was tempted to put 1 1/2 cups but i read in one of the reviews that 1 cup is enough). According to my mom: PERFECT! She loves it so much that she didn't want to share (funny but true!)
I started checking on the 30th minute, then 35 but took it out at exactly 40mins. Mine browned on top but it wasn't even (i think i may have overbeaten the egg white because it was a bit lumpy) and spilled a little of the filling as i was putting it inside the oven.
My mom said I should make it for my grandmother's birthday. I think I'll try to put 1 1/4 cup condensed milk on my next batch.. Thank you again for another great recipe!
shai says
just made this today if turned out awesome!! thanks for the recipe
Bebs says
Happy to hear that Shai!
Loren says
Made this few days ago. Did not change anything from the recipe. Taste- oh so creamy and soooo good. No eggy taste. Not too sweet, which I liked, since I used 1 can of condensed milk only. Enough for my palate. My only prob is that the top didn't turn that brown like yours. I was just scared to bake it longer for fear of burning the crust. It was just light brown. But all in all, turned out great. Will be making again soon. Thanks again Bebs.. ????
Bebs says
Hi Loren, I think it may also be from the consistency of the egg mixture. If it is too liquid, the egg whites dissolve into the mixture faster. It could be because we are using different brands. Try reducing the milk and cream by 50ml each or adding more egg yolks. You may also try adding 1 more egg white for the topping and beat them a bit longer. Or like you said baking it a bit longer. Trial and error, actually to see what works.
Chin says
hi! I made an egg pie a couple of weeks ago using your recipe, and it turned out great. I want to repeat it again this weekend, however, last time, I noticed that the center was still quite jiggly. I was thinking if I can increase the baking time? I read from one of your replies to lower the amount of milk to make it more firm, but won't the change in ratio affect the taste? I really find the taste of filling great, and I want it to remain that way. Thank you so much for being generous in sharing your recipe! More power!
Bebs says
Hi Chin, just bake it a bit longer. You can place a grilling rack with an aluminum foil of top to avoid the crust from burning. Or you just leave it in the oven to cool down after turning off the heat. However, note that this recipe does result to a slightly wobbly custard but it should be firm enough to cut when cooled down.
abril says
I tried this recipe, and WOW I found the best recipe I've been looking for. I made two eggpie and BOOM ubos kagad and my father in law was asking me to bake another one! Thank you lady for this delicious recipe. I'll keep this recipe,eh? thanks again.Looking forward to try your other recipes.
Abril says
Gonna try this recipe this week and ill be back here to let you know whats the result. Anyways, i tried other recipe last week but the filling was a bit wobbly. It taste leche flan though. But my 21 mo old son loves it. Will try your recipe, maybe a full cream will make a difference..
Bebs says
Hi Abril, if you prefer a firmer custard, you can reduce the milk and cream to 150g or upto 125g each. 🙂
Tessy says
Hi again Beb! Nag blind bake ako ng pie crust kaso hindi sya naluto kahit na nalagyan ko na ng filling. hilaw sya after ibake. paano kaya to? (yung iba ko naman na gawa luto haha) thank you ❤
Bebs says
Hi Tessy, I do not find it necessary to blind bake the crust kasi ibabake din naman yung filling. Pero kung na blind bake mo na bakit hilaw pa rin? I do not understand, hindi ba baked na sya before mo lagay yung filling? As a solution, if you have a grill rack for your oven, try placing it on a level higher than your pie and place a an aluminum foil on top and bake it some more. The foil shout prevent the top from burning.
Tessy says
Hi! I'll make one next week. Do I need to set aside the mixture for a minute para magrise ang egg white? (Yung magfoform ng brown sa taas?) And also, yung oven ko kasi may init sa ibaba at taas, kailangan ko bang buksan parehas ang init? or baba lang? Please help me to achieve an egg pie like yours. Thank you!! 🙂
Bebs says
Hi Tessy, Usually no need to set it aside as the whipped eggwhite is actually made of tiny bubbles that should rise instantly. Just try not to over fold or else malulusaw and hinde magfoform yung top. About your oven, you just have to try. Usually I have both heat on pero lahat ng oven is magkakaiba.
Maria Antonette says
Mine looks And taste a sweet crammbled egg. I saw another recipe, And they preheat The milk ... should it make The difference?
Bebs says
nope, usually preheating the milk would not make a difference on the taste and if you added the milk while it is hot, it may start to cook the eggs. I am wondering why yours tasted eggy when the recipe has more milk and cream plus the condensed milk than the eggs. I read somewhere that the older the eggs the eggy they taste. So use fresh eggs if possible. Or try to reduce the egg whites and add more yolks. Also try to bake the pie at a slightly lower temperature and at a lower rack. Did you add vanilla extract?
Ching says
Hello Bebs!
Thanks so much for this wonderful recipe! The flavors are perfectly balanced! However, I was a bit disappointed because my top did not turn as brown as yours. Would you have any more "tips" that you may share to achieve that?
Thank you again and more power!
Ching
Bebs says
Try not to over-fold the whipped egg white to the mixture. It should still float on top afterwards. Once the egg pie is baked and the top is still not evenly browned, lower the temperature to 50°C and continue to bake until it does.
Adee says
Hi! I would just like to clarify what tool to use when mixing the dry ingredients with the butter. When you said "mixer" do you mean food processor or is it ok to use a regular electric mixer? Thank you very much. ☺️?
Bebs says
Hi Adee, I am referring to a hand or stand mixer. Can also be done manually with a fork or a knife. And note that butter must be cold.
Cynthia says
Looks yummie....I must try to make this egg pie 🙂
Abigail says
will try this immediately, my kids love egg pie
Jamie says
Shirley what kind of flour to use?
shirley says
hi! i noticed you have cream in your ingredients, but you did not put the cream?
Bebs says
Hi Shrirley, you add it with the milk. I updated the procedure. Thanks so much!
Joy says
Do I mix/whisk or uss electric mixer in folding the egg white to the mixture? Thanks!
Bebs says
Hi Joy, folding means you mix them together a bit slowly so just use a spoon or a whisk in a up and down motion just until they are well mixed that the foam is no longer white but still floats in the surface afterwards.
Anne says
Oh wow this sounds so amazing! I'm definitely gonna have to try this sometime <3