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.
(Craving for more Filipino snacks from your childhood? Try making some ice buko or coconut popsicles. They’re so easy to make and sure to remind you of the ice buko from your corner sari-sari store! And check this out – it has all the Filipino dessert recipes you’re looking for.)
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?
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.
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.
5. TRANSFER CUSTARD FILLING. Strain your egg mixture into your prepared pie crust.
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.
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?
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.
- 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 (with step-by-step photos)
Equipment
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.
- 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.
- Add your stiff egg whites and gently stir until the mixture is foamy.
- 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.
- 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.
- Allow to cool so the pie can set completely before serving. You can also refrigerate and serve cold.
Video
Notes
- Yields depends on how big or small you slice your pie. Note this is very rich so a little goes a long way.
- I use a ready-made 9-inch, all-butter pie crust but you can certainly make your own.
- Don’t worry if your egg pie deflates as it cools, this is normal.
- See the post for the complete step-by-step photos plus tips for making perfect egg pie every time.
Nutrition
Nutritional information are estimates only.
Happy baking!
Did you make this egg pie recipe? I’d love to hear from you in the comments section below.
Amelia
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!
Jolina
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!