• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Unlikely Baker®
  • Home
  • Ice Cream
  • Recipes
    • Cakes
    • Cupcakes and Muffins
    • Cookies
    • Brownies and Bars
    • Pies and Tarts
    • Bread and Biscuits
    • Breakfast and Brunch
    • No Bake Desserts
    • Ice Cream and Frozen Treats
    • Filipino Desserts and Kakanin
    • Filipino Cuisine
    • Other Sweet Treats
    • Video Recipes
    • Ube Recipes
    • Lemon and Citrus Recipes
    • Savoury Recipes
    • Drink Recipes
    • Recipe Collections
  • Contact
  • About Me
    • Hello
    • Terms of Use
  • Recipe Index
menu icon
go to homepage
  • Home
  • Berry Desserts
  • Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Berry Desserts
    • Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Filipino Desserts and Kakanin

    Filipino Egg Pie Recipe

    by Jolina | Published: March 2, 2020 | Last Updated: November 29, 2021 | 49 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

    • Share
    • Flip
    • Tweet
    • Share
    • Send
    Jump to Recipe Jump to Video
    Filipino Egg Pie Recipe
    Filipino Egg Pie Recipe
    Filipino Egg Pie Recipe
    Filipino Egg Pie Recipe

    Filipino egg pie is a rich, creamy custard baked in a buttery pie crust. A childhood favourite of many Filipinos, this egg pie will transport you back to the Philippines at first bite.

    (Looking to make more pies for Thanksgiving and the holidays? Try ube pie and wow your guests! And check this out – it has all the Filipino dessert recipes you’re looking for.)

    Filipino Egg Pie Recipe
    Jump To hide
    What is Filipino egg pie?
    Egg pie ingredients
    Tools you need to make egg pie Filipino-style
    How to make Filipino egg pie
    Recipe tips for success
    Other Filipino dessert recipes
    Filipino Egg Pie Recipe

    All the Filipinos I asked had a special memory of egg pie. Fond memories.

    They used to buy it from their school cafeteria at recess. Their mom used to bring home a few slices from their neighbourhood bakery after work. On special occasions, they would go to Goldilocks and order egg pie as dessert after palabok and lumpia.

    Strange what we remember from childhood, eh? 

    Seriously though, this egg pie is legit. Not only does it look like the real thing. It tastes like the real thing, only better. 

    What is Filipino egg pie?

    Filipino Egg Pie Slice on a Plate

    For those not familiar with Filipino egg pie, it’s similar to the more popular egg custard pie, which is usually made of milk, cream, eggs, sugar and nutmeg.

    The difference is we add condensed milk to this egg pie recipe and use evaporated milk instead of whole or skim milk. We also skip the cream and the nutmeg.

    Have you tasted Filipino leche flan? The creamy filling of Filipino egg pie is closer to that, baked within a pie shell. 

    Egg pie ingredients

    To make this pie recipe, you will need:

    • Eggs – egg whites and egg yolks separated
    • Condensed milk
    • Evaporated milk
    • Vanilla extract
    • Salt
    • Ready-made 9-inch pie crust

    You can certainly make your own egg pie crust; I just like using store-bought for ease and convenience. (Check out this sugar pie from Paula at Call Me PMC or this chocolate pie from Mandy at Splash of Taste. They use ready-made pie crust too!)

    Tools you need to make egg pie Filipino-style

    You don’t need special tools to make egg pie at home. If you have mixing bowls, measuring cups and spoons, you’re good to go.

    I do like using an electric hand mixer to beat my egg whites but you can definitely do this by hand.

    Other things I use when I bake egg pie include:

    • Mesh strainer
    • Baking sheet to place the pie on while baking
    • And a sharp knife for slicing

    How to make Filipino egg pie

    This recipe is from our good friend Regina who is a home chef extraordinaire. She taught us how to make egg pie via face-time while she was also making 6 egg pies at the same time! 

    This just shows you that even though there are a lot of steps, they are easy, manageable ones. Don’t be intimated by them. And I promise, the end result is worth it.

    The key is mis en place. Get everything ready and you’ll be fine.

    1. THAW PIE CRUST. If you’re using a ready-made pie crust, take it out from the freezer to thaw while you’re making the filling. I usually use Tenderflake which comes with 2 pie shells. We’re only using 1 here so make sure to return the other to the freezer for use in other recipes.

    2. WARM MILK. Take your evaporated milk and microwave it on high for 1 minute. You can scald milk on the stove top but, just like using store-bought crust, I like the easier alternative!

    3. COMBINE INGREDIENTS. In a large bowl, stir egg yolks, condensed milk, warm evaporated milk, vanilla extract, and salt until incorporated. 

    Egg Pie Recipe
    Egg Pie Recipe

    4. ADD EGG WHITES. In a separate bowl, whip egg whites until stiff and add to your egg yolk mixture. Gently stir until the mixture is foamy.

    Egg Pie Recipe
    Egg Pie Recipe

    5. TRANSFER CUSTARD FILLING. Strain your egg mixture into your prepared pie crust. 

    Egg Pie Recipe
    Egg Pie Recipe

    6. ADD FOAM. You’ll notice that foam will accumulate on your strainer. Gently scoop this onto the top of your egg pie. Ensure that you’re only scooping the foam out and add on top of your pie. Leave the other stuff behind and throw out.

    Egg Pie Recipe
    Egg Pie Recipe

    7. BAKE AND COOL. Bake for 45 to 60 minutes or until set. Allow to cool before serving. Don’t worry if your egg pie deflates as it cools, this is normal. You can also chill the pie in the fridge to help it set; we love serving egg pie cold.

    Recipe tips for success

    How do you know if your egg pie is done baking?

    You know your egg pie is done baking when:

    • You get that nice, dark brown top Filipino egg pies are known for
    • The sides of your pie have set but the centre ever so slightly jiggles (not a lot, you don’t want it too wobbly or soupy) when you gently shake it. This is similar to how you would check for cheesecake doneness

    Do you have to refrigerate egg pie?

    Because of its custard filling, you should always keep egg pies refrigerated. You can take it out when you’re ready to serve. 

    If you want to serve it warm, microwave for a quick 10-15 seconds.

    How long does egg pie last?

    Filipino Egg Pie Slice on a Plate

    Kept in the fridge, custard pies like this usually last up to 4 days. If you’re looking to serve it to company, I would suggest baking it a day or two before.

    I hope you try and like this egg pie Filipino style. It’s perfect for Easter, Christmas and other celebrations. It’s also a great everyday treat.  

    And if you grew up eating Filipino egg pie, I say go and bake this egg pie now. It’s authentic. It’s everything awesome we remember about it and more. Enjoy!

    Other Filipino dessert recipes

    Looking to make other Filipino desserts at home? These will not disappoint.

    Suman with Mango
    Suman
    Buko Pandan
    Buko Pandan
    Mango Graham Cake - Filipino Mango Float Recipe
    Mango Float or Mango Graham Cake
    Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)
    Ube Cheesecake with Coconut Cookie Crust
    • Everybody loves this suman recipe. Sprinkle sugar on it, eat it with mangoes or dunk it in tsokolate.
    • It cannot get any simpler than this buko pandan recipe. A great way to stay cool on a warm day too!
    • Speaking of staying cool, refrigerator cakes are Filipino favourites. Try this mango float or mango graham cake. So good!
    • Love ube? This ube cheesecake is my new favourite way of eating it.
    Filipino Egg Pie Recipe

    Filipino Egg Pie Recipe

    Author: Jolina
    Rich, creamy custard baked in a buttery pie crust. A childhood favourite of many Filipinos, this egg pie recipe is the real deal.
    5 from 67 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 12 people
    Calories 108 kcal

    Equipment

    • Hand Mixer
    • Mixing Bowls
    • Baking Sheets

    Ingredients
     
     

    • 6 pcs egg yolks from large eggs room temperature
    • 2 pcs egg whites from large eggs whipped to stiff peaks
    • 1 10-oz can condensed milk
    • 1 cup evaporated milk microwave for 1 minute on high
    • ½ tsp vanilla extract
    • ¼ tsp salt
    • 1 9-inch pie shell see notes

    Instructions
     

    • Preheat oven to 350F.
    • Thaw pie crust according to package instructions while you work on your filling.
      Egg Pie Recipe
    • In a large bowl, stir 6 egg yolks, 1 10-oz can condensed milk, 1 cup warm evaporated milk, ½ tsp vanilla extract and ¼ tsp salt until incorporated.
      Egg Pie Recipe
    • Add your stiff egg whites and gently stir until the mixture is foamy.
      Egg Pie Recipe
    • Strain mixture into pie crust. You’ll notice that foam will accumulate on your strainer. Gently scoop this onto the top of your egg pie. Ensure that you’re only scooping the foam out. Leave the other stuff behind and throw out.
      Egg Pie Recipe
    • Place pie on a baking sheet and bake at 350F. After 15 minutes, lower temperature to 325F and continue baking for 30-45 minutes or until the top of the egg pie is dark brown and the sides are set but the centre is still slightly jiggly (see post for more tips on how to test for doneness). Rotate your baking sheet halfway through baking.
      Filipino Egg Pie Recipe
    • Allow to cool so the pie can set completely before serving. You can also refrigerate and serve cold.

    Video

    Notes

    1. Yields depends on how big or small you slice your pie. Note this is very rich so a little goes a long way.
    2. I use a ready-made 9-inch, all-butter pie crust but you can certainly make your own. 
    3. Don’t worry if your egg pie deflates as it cools, this is normal.
    4. See the post for the complete step-by-step photos plus tips for making perfect egg pie every time.

    Nutrition

    Calories: 108kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 9mgSodium: 141mgPotassium: 17mgFiber: 1gSugar: 2gVitamin A: 7IUCalcium: 10mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    Happy baking!

    Did you make this egg pie recipe? I’d love to hear from you in the comments section below.

    More Filipino Desserts and Kakanin

    • A slice of ube tres leches cake.
      Ube Tres Leches Cake
    • A slice of pistachio sans rival on a plate.
      The Best Pistachio Sans Rival
    • Fried Filipino tikoy.
      Tikoy (Nian Gao Filipino Style)
    • A slice of ube cake flan on a plate.
      Ube Cake Flan
    • Share
    • Flip
    • Tweet
    • Share
    • Send

    Reader Interactions

    Comments

    1. Niki Carter

      May 22, 2025 at 9:40 pm

      Can I double this & make in a 9×13? I made this & its my husbands favorite thing ever. He ate the pie in 2 nights (would’ve been 1 if i hadn’t told him to chill out lol). He asked if I could double it & make a big pan of it, but I’m not sure if doubking would bake the same. He comes home next week from work & I wanted to try to make a big one but I’m nervous.

      Reply
      • Jolina

        May 26, 2025 at 8:54 am

        Hi Niki, unfortunately I haven’t tried since I always use the ready-made pie crust which is only available in 9-inch rounds.

        Reply
    2. Bea

      January 27, 2025 at 2:04 am

      Hii,
      Is it possible to make this lactose free without it affecting the taste and texture? I’ve made dairy-free leche flan before with dairy free evap milk and condensed milk which didn’t taste or feel as nice as normal flan, however after soaking in the syrup overnight, the texture and taste became like that of a regular leche flan. Any tips for the egg pie?

      Reply
      • Jolina

        January 27, 2025 at 8:55 am

        Hi Bea, unfortunately I’m not familiar with lactose-free baking. But hopefully someone is and can chime in!

        Reply
        • Jazz

          April 26, 2025 at 11:52 am

          I don’t know why the middle part remains uncooked.

          Reply
          • Jolina

            April 28, 2025 at 8:09 am

            Hi Jazz, uncooked – like soupy? or just jiggly? You probably just need to bake it some more.

            Reply
    3. Rowena

      December 20, 2024 at 1:55 pm

      5 stars
      Thank you for the recipe. So easy to prepare and its really delicious. I aleady made twice with this recipe because my family love it. They said its better than goldilocks (our fave egg pie). Now, we have new fave egg pie.

      Reply
      • Jolina

        January 02, 2025 at 8:12 am

        That’s awesome Rowena! Hope you had a happy holiday season 🙂

        Reply
    4. Juliana Doumakis

      December 03, 2024 at 10:05 pm

      Hello,
      Can you also add a bit of gelatin powder to make the pie a bit more sturdy?
      Would be interested to know your opinion on this as some says that gelatin powder also helps to se the pie much better.

      Regards,
      Juliana

      Reply
      • Jolina

        December 06, 2024 at 8:31 am

        Hi Juliana, I’ve never added gelatin to my egg pies, it’s going to change the texture for sure. Don’t worry, the pie will set without it and will turn out creamy 🙂

        Reply
        • CJ

          December 07, 2024 at 9:32 pm

          Hello po,
          Do you recommend blind baking the crust?
          My mom likes her pie crust crispy.

          Reply
          • Jolina

            December 09, 2024 at 10:14 am

            Hi CJ, I don’t but you can try. Note that it will soften a little anyway, once the filling is in there. Happy baking!

            Reply
    5. Teena

      October 18, 2024 at 5:59 pm

      5 stars
      I made this egg pie and it’s awesome!!! My family loved it very much

      Can I use pie shell that is commercially prepared like: graham crumbs or the chocolate one? Hope to hear from you.

      Thank you

      Reply
      • Jolina

        October 21, 2024 at 8:57 am

        Hi Teena, glad you and the family liked the egg pie! I haven’t tried using other types of crusts but they should be fine. I’d be a little concerned about seeping but those ready-made crusts look sturdy enough. Happy baking!

        Reply
    6. Aspid

      November 14, 2023 at 4:48 pm

      Can you make this with fresh milk instead of evap or condensed milk?

      Reply
      • Jolina

        November 15, 2023 at 8:58 am

        Hi Aspid, you can use fresh milk instead of evaporated milk (note it won’t be as creamy) but cannot substitute it for condensed milk.

        Reply
      • Jon

        June 26, 2024 at 8:31 pm

        5 stars
        You can actually use fresh milk in place of both the evaporated and the condensed. You just have to sweeten and scald it. I used two cups of milk sweetened with about 1/2 a cup of sugar. Reduced to about 1 and 3/4. The texture was a little bit fluffier but didn’t change the outcome that much. Also if you bake it in a buttered glass pan you don’t even need a crust.

        Reply
        • Dodie

          December 15, 2024 at 10:39 pm

          Thank you for crustless tip – am not fond of pie crust – and so with milk sub!

          Reply
    7. Amelia

      March 31, 2023 at 7:27 pm

      Hi Jolina, it’s my first time to try baking this dish. Can I use mini tart shells? If so, would the baking time be the same?

      Thanks,
      Mel

      Ps: luv your recipes!

      Reply
      • Jolina

        April 03, 2023 at 10:56 am

        Hi Amelia, thanks! I haven’t tried these in mini tart shells though so I can’t say for sure. It’s definitely going to be quick, so just watch your oven and check. Great idea!

        Reply
        • Joey

          February 26, 2024 at 3:16 pm

          5 stars
          The easiest recipe especially when craving for some egg pie. It tastes divine as well!

          Reply
          • Jolina

            February 27, 2024 at 8:00 am

            Glad you liked it Joey!

            Reply
    « Older Comments
    4.99 from 67 votes (59 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe




    Primary Sidebar

    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

    More about me →

    Popular

    • Pecan Bars Recipe
      Bourbon Pecan Pie Bars with Shortbread Crust

    • Ube Cake (Filipino Purple Yam Cake)
      Ube Cake (Filipino Purple Yam Cake)

    • Best Lemon Cheesecake
      The Best Lemon Cheesecake. Ever.

    • Classic Buttermilk Scones
      Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes

    Spring Desserts

    • Strawberry Rhubarb Galette
      Strawberry Rhubarb Galette

    • A stack of raspberry white chocolate cookies on a plate.
      Raspberry White Chocolate Cookies

    • Photo of ricotta cake showing juicy blueberries within.
      Lemon Blueberry Ricotta Cake

    • Slice of strawberry ricotta cake with whipped cream and strawberries.
      Strawberry Ricotta Cake (Easy No-Fail Recipe)

    Footer

    ↑ back to top

    About

    • About
    • Terms of Use

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2016-2025 The Unlikely Baker ™

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.