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Egg Pie Recipe (Filipino Version)
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Egg Pie Recipe (Filipino Version)

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.
Course Dessert
Cuisine Filipino
Keyword Egg pie, Pie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 1 pie
Calories 2004kcal
Author Joost Nusselder
Cost $3



  • 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.


Calories: 2004kcal