Egg Pie

Egg Pie

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Egg pie is a sweet indulgence from the roots of Philippines and is a classic favorite in the Filipino local markets. A crunchy buttery crust compliments the soft and smooth texture giving the taste buds full satisfaction. The pie has rich custard filling which when baked gives a nice brown color on the top making the pie irresistible in sight and the aroma attracts the thrill of the first bite.  The ingredient which makes a delicious classic Egg Pie involves different preparations for the crust and the filling.

To make a flaky light golden brown crust, plain flour along with salt, unsalted butter and cold water at the right quantity would give a consistent crispiness. Obviously, being an Egg Pie, Egg is the main ingredient and comes in play in forming a perfect filling. Evaporated Milk is used to give a right sweetness to the pie balancing with the bind of egg yolks, egg white and a whole egg for the ideal lightness to the filling. To give an extra oomph, a scent of vanilla finishes the heavenly flavor to the pie. After having some bold fusion flavors of the Filipino cuisine, the Egg Pie would be a wonderful finish to the meal. The perfect combination of its silky and crusty texture gives a comforting and mellow tone.

Egg Pie
Serves 8
Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
  1. Crust
  2. 1 Cube Unsalted Butter
  3. ¼ Teaspoon Salt
  4. 1 ¼ Cup Flour
  5. 4-5 Tablespoons Cold Water

  6. Filling
  7. 1 12oz can of evaporated milk
  8. 4 eggs
  9. 1 teaspoon vanilla
  10. 1 cup sugar

  1. Cut butter into small cubes and mix with flour until consistency of bread crumbs.

  2. Add salt.
  3. Add water one tablespoon at a time until mixture is dough (it will be a little sticky).

  4. Chill for 15 minutes in the fridge or freezer.
  5. Roll out dough about ¼-1/8 inch thick in a circle shape.
  6. Place pie pan on dough, then flip upside down holding the dough against the pie pan.

  7. Push dough up against sides of pie pan.
  8. Cut off excess around the edges.
  9. Make design around pie edges (I prefer the basic fluted edge).

  10. Poke holes with a fork around the edges and on the bottom to reduce air pockets while baking.
  11. For a crunchy crust, I pre-bake the crust. Set oven to 400 degrees.
  12. Put down wax paper or parchment paper and add some rice or pie weights (so the dough doesn’t bubble up while cooking).

  13. Cook until golden brown (about 12-15 minutes).
  14. For the filling, scald milk over a stove or in a microwave (heat for about 2 minutes).
  15. In a large bowl, add two eggs.
  16. Separate the remaining two eggs from the yolk. Add the yolks with the other eggs while collecting the two egg whites in a separate bowl.

  17. In the large bowl (with eggs and yolks) add in the sugar while mixing.
  18. Pour in scalded milk and mix.
  19. Beat the two egg whites with an electric mixer until eggs are stiff.

  20. With a spatula, fold egg whites into the large bowl with other ingredients.
  21. Pour filling into pie crust and put in oven for 15 minutes on 350 degrees.

  22. Lower oven heat to 325 and cook for another 30-35 minutes or until golden brown.
  23. Remove from oven and let the pie cool before eating.

Lutong Filipino