Before there were Hundred Gram cookies and leveled-up dessert offerings, there’s the humble egg pie from neighborhood bakeries.
One famous bakeshop that has branches all over the country sells its version of this pie. Back in the day, a slice of egg pie would only cost less than 10 Pesos.
It has come a long way since. But what if there are times when you can’t go out and you’re craving for a sweet and warm egg dessert?
This is the time you can take out your baking supplies. The Egg Pie Recipe is an easy one.
In this post we'll cover:
Filipino Egg Pie History
A little bit of history. An egg pie is truly a Filipino dessert. It’s almost the same as Egg Custard but in a pie version.
It’s very dense, so it’s always a good thing to accompany it with a warm drink like coffee or hot choco. You can also make this Egg Pie Recipe in any size you want.
There are mini-size egg pies but this one is the regular and rounded shape which can feed 6 or more people. Pinoys still love this dessert despite having many choices nowadays.
It’s still considered one of the popular local sweet delicacies. It’s also an easy one since you’ll only need ingredients that you may already have in your pantry.
You’ll need all-purpose flour, butter, salt, white sugar, and water for the crust of the egg pie. The filling calls for evaporated milk, egg yolks, eggs, vanilla flavoring, and another additional white sugar.
Egg Pie Recipe (Filipino Version)
- 2 cups all-purpose flour
- 3 tbsp sugar
- ½ tsp salt
- ¾ cup unsalted butter cut into cubes and softened
- 1 cup evaporated milk
- 4 large eggs and another 1 large egg with white and yolk separated
- 1 tsp vanilla extract
- 1 tsp fresh kalamansi or lemon juice
- 1 can condensed milk (14oz)
For the crust:
- In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly with other ingredients using a pastry mixer.
- Gradually add the cold water to the mixture. Continue mixing until all the ingredients are well combined.
- Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
- On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about ½ centimeter thick and wide enough to cover a 9″ pie pan/dish (I broke my pie dish so I just use a regular round baking pan).
- Arrange and press the flattened dough on the baking pan or pie dish. Use kitchen shears to trim the dough to about a half-inch overhang. Save the scraps. You can use those to bulk up thin areas of the crust when you’re fluting the edges.
- Crimp the edges either with a fork or by pinching around the edge with your fingers. I did the latter. Keep the dough in the refrigerator while making the filling.
For the filling:
- Heat the evaporated milk in the microwave oven for 1 minute.
- In a large mixing bowl, combine and whisk the 4 eggs and the separated egg yolk. Gradually add the condensed while whisking. Add the vanilla extract and lemon juice, and continue whisking until all ingredients are well combined.
- Add the evaporated milk and mix well with other ingredients.
- Using an electric mixer, beat the egg white 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.)
Baking the Pie:
- Preheat oven to 350 degrees F. Pour the filling on the refrigerated pie crust.
- Bake for 15 minutes at 350 degrees F then lower the heat to 325 degrees F and continue baking for 40 to 45 minutes or until toothpick inserted in the filling comes out clean.
- Remove the egg pie from oven and allow to cool completely before serving.
Egg Pie Recipe Preparation Tips
You’ll need an oven to bake the Egg Pie in. The common temperature to use is 180 degrees Celsius. But please keep in mind that not all ovens are the same.
An electric oven cooking time may be different from wood or gas-fired. That said, it’s important to watch closely your egg pie in the oven when baking it for the first time.
You’ll know your pie is ready when to top is brown. That will take between 30 to 40 minutes. You can blind bake your crust first if you want it crunchier.
Light piercing on the base of the dough allows air to flow. Pierce the dough in random spots using a fork. You can try putting a parchment or baking paper over the dough if blind baking.
Add uncooked rice, pie weights, or even dried beans to prevent air bubbles from forming when blind baking.
Bake at 180 degrees Celsius for 12 minutes or up to when you can see it’s golden brown. Let cool for 3 to 5 minutes after cooling the oven.
*You’re now ready to bake this Egg Pie Recipe after you’ve made your prepared dough.
Every month new cooking tips in your email?
Japanese recipes, cooking tips and more with the first email our FREE mini-recipe guide "Japanese with ease"