Egg Pie Recipe

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Best and EASIEST Egg Pie Recipe. If you grew up in the Philippines, chances are you’ve had a slice of egg pie from your neighborhood bakery—golden brown on top, creamy and slightly firm on the inside, with that familiar hint of vanilla and toasted sugar. For many of us, it’s more than just a dessert; it’s a warm slice of childhood.

In this post, I’ll show you how to make a delicious homemade Filipino egg pie that’s just as good (maybe even better!) than the ones from your favorite bakery. Whether you’re baking it for your family or planning to sell it as a side hustle, this is a classic worth mastering.

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What is Filipino Egg Pie?

Egg pie is a popular Filipino dessert made of a buttery pie crust filled with a rich custard made from eggs, milk, sugar, and vanilla. It’s often compared to egg custard pie, but what sets the Filipino version apart is its sweet toasted top (thanks to whipped egg whites) and deep, milky flavor.

It’s a staple in many local bakeries across the country, usually sliced into wedges and sold at an affordable price—something like ₱3.50 back in the day! Of course, prices have gone up since, but the love for this dessert remains.

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Why You’ll Love This Egg Pie Recipe

• Nostalgic & comforting – Brings back memories of childhood meriendas and pasalubong treats.
• Budget-friendly – Uses pantry staples like eggs, sugar, and flour.
• Customizable – You can tweak the sweetness or even swap out ingredients like butter for margarine or shortening.
• Perfect for selling – Egg pies are always a hit for small food businesses or bake sales.

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Ingredients For Egg Pie Recipe

Here’s everything you need for both the pie crust and filling:

For the Crust:

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup unsalted butter (chilled, cut into cubes)
• ¼ to ½ cup cold water

For the Filling:

• 1¾ cups evaporated milk
• 3 large eggs
• 1 egg white (separated from yolk)
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

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Step-by-Step Instructions for Egg Pie Recipe

🍴 Step 1: Make the Pie Crust

1. In a large bowl, mix together flour, sugar, and salt.
2. Add the cold butter cubes. Using a pastry cutter (or two forks), mix until the mixture resembles coarse crumbs.
3. Slowly add cold water, a few tablespoons at a time, and mix just until the dough holds together.
4. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll out the dough on a lightly floured surface until it’s large enough to cover a 9-inch pie pan.
6. Gently press the dough into the pie pan and trim any excess edges. Place it back in the fridge while you prepare the filling.

🍮 Step 2: Prepare the Filling

1. Scald the evaporated milk by heating it in the microwave for 2 minutes (or on the stovetop until hot but not boiling). Set aside.
2. In a large mixing bowl, whisk together 3 eggs and the egg yolk until smooth.
3. Slowly add the sugar while whisking until well combined.
4. Add the vanilla extract and the warm evaporated milk. Mix thoroughly.
5. In a separate bowl, beat the egg white using a hand mixer until soft peaks form.
6. Gently fold the beaten egg white into the milk and egg mixture. This gives the egg pie its signature toasty top after baking.

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🔥 Step 3: Bake the Pie

1. Preheat your oven to 350°F (175°C).
2. Pour the filling into your prepared (chilled) pie crust.
3. Bake at 350°F for 15 minutes, then reduce the heat to 325°F (163°C) and bake for another 30–40 minutes, or until the center is just set and the top is golden brown.
4. Let the pie cool completely before slicing. It will firm up more as it cools.

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Bonus Tip: Blind Bake for a Crunchier Crust

Want a firmer, crisper pie base? Try blind baking the crust:

1. After pressing the crust into the pan, poke holes in the base with a fork.
2. Line with parchment paper and fill with pie weights, dried beans, or uncooked rice.
3. Bake at 400°F (204°C) for 12 minutes or until lightly golden.
4. Remove weights and parchment, let cool slightly, then pour in your filling and continue with the regular baking process.

Pro tip: To avoid burning the crust’s edges during baking, cover them with aluminum foil halfway through.

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Frequently Asked Questions

Can I use condensed milk instead of evaporated milk?
Yes! Condensed milk makes it sweeter and creamier. Just reduce the sugar a bit to balance it out.

Can I use margarine or shortening for the crust?
Yes. While butter gives the best flavor, margarine or shortening can be used as substitutes—just note the texture may differ slightly.

My pie came out too soft. What should I do?
Make sure to bake long enough at the correct temperature. Let it cool fully so the custard sets before slicing.

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Serving & Storage

• Serve at room temperature or chilled.
• Store leftovers in the fridge, covered, for up to 3–4 days.
• This pie also freezes well! Wrap tightly and freeze for up to a month. Thaw in the fridge before serving.

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Final Thoughts on Egg Pie Recipe

Whether you’re missing a taste of home or simply craving a rich, creamy dessert, this Filipino Egg Pie recipe is the one to try. It’s simple, satisfying, and loaded with flavor. Once you master it, you may even start getting requests from family and friends—or even customers!

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