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Filipino Egg Pie Recipe

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. | wordpress-152313-459899.cloudwaysapps.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 bestseller, 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. |

I tried a recipe I found in Kusina Master 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 stiff, which is not a bad if that is your thing, for one it was really easy to cut, but I want the custard to be a bit delicate or slightly wiggly like a 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. |

4.9 from 10 reviews
Filipino Egg Pie Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 1x 9" pie
  • 1¼ cup flour
  • ¼ block of butter (1/2 stick/ 2oz./ 57g.), cut into small cubes
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2-4 Tablespoon ice water
  • 3 eggs
  • 1 egg, white and yolk separated
  • 200g heavy cream or all-purpose cream
  • 200g full-fat milk or evaporated milk
  • 1 - 1½ cup sweetened condensed milk, depending on how sweet you like it.
  • 2 teaspoon vanilla extract
  1. 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.
  2. 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.
  3. Preheat oven to 350°F/170°C.
  4. 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.
  5. 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.)
  6. 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 toothpick inserted in the filling comes out clean.
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. |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 35 Comments
  1. 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.

  2. 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.

    1. 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.

  3. 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!

  4. 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.. ????

    1. 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.

  5. 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!

    1. 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.

  6. 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.

  7. 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..

  8. 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 ❤

    1. 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.

  9. 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!! 🙂

    1. 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.

  10. Mine looks And taste a sweet crammbled egg. I saw another recipe, And they preheat The milk … should it make The difference?

    1. 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?

  11. 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!

    1. 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.

  12. 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. ☺️?

    1. 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.

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