“Creamy egg pie recipe made with eggs, milk and vanilla extract nestled in a buttery and flaky pie crust. A sweet treat for ordinary days and any occasion.”

This egg pie recipe will surely bring back childhood memories. A rich and creamy custard baked in a buttery pie crust, you will love it!

Egg pie is a traditional Filipino dessert and a childhood favorite of many Filipinos. Actually, it’s also one of their best-selling items in many bakeries in the Philippines. I can testify that on every visit to a bakery, aside from pandesal, I will always look for a slice of egg pie.

And even now that I am an adult, I still longed for egg pie once in a while. What I love about egg pie is its creaminess and richness that balances by the crust. It also makes you feel full and satisfied.

Egg pie is great to have as midday snack, or as dessert to any meal. Actually, you can have it anytime you like, be it an ordinary day or a special occasion.

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WHAT IS FILIPINO EGG PIE

Egg Pie is a delicious Filipino dessert made with eggs, milk and vanilla extract mixture topped in a pie crust. It is sweet and has a creamy texture close to the leche flan.

A distinct characteristic of Filipino egg pie is its toasted brown top. This is made possible by whipped egg whites added into the custard batter right before baking to generate that toasted surface.

Filipino egg pie is comparable to the more popular egg custard pie, which is made with milk, cream, eggs, sugar, and nutmeg.

The difference is that instead of full or skim milk, we use evaporated milk in our egg pie recipe. We also leave off the cream and nutmeg.

INGREDIENTS IN MAKING EGG CUSTARD PIE

To prepare this egg pie recipe, you’ll need the following ingredients:

For the Crust

All-purpose flour.

Sugar to give slight sweetness to the crust.

Salt to balance the flavor. If you are going to use salted butter, you add a pinch of salt.

Unsalted butter but you can also use salted butter.

Ice cold water to bind all the ingredients together.

For the creamy filling

Eggs. Room temperature eggs are the best.

Sweetened condensed milk. It is the only sweetener we will use in this recipe as we will not use any sugar.

Evaporated milk. Creates another layer of creaminess into our pie. Optional, you can scald the milk in the stove or microwave it for about 1 minute. Warming the milk to at least room temperature, if not higher, will help the baking process go more smoothly.

Vanilla extract. To give out that flavor that we love in egg pies.

HOW TO MAKE EGG PIE RECIPE

Making this egg pie recipe is pretty simple. First, you have to prepare your crust before making your filling. The crust recipe I used in this recipe is the same as the crust I used in my chicken empanada recipe.

Preparing the pie crust

Cut butter into cubes and put in the freezer for about 10 minutes.

In a mixing bowl, mix together the flour, sugar and salt. Chill for 30 minutes.

Cut in butter using a pastry cutter or by pinching the butter with hands into the flour mixture, until it looks like a coarse cornmeal, with a few pea-size pieces of butter remaining.

Slowly add cold water to the flour mixture, 1 tablespoon at a time, and mix just until well combined. Mix until dough is no longer too crumbly and holds together when squeezed. If the dough is too crumbly and does not hold together, add more water.  It is important that you don’t add too much water and don’t over knead the dough.

Form into a ball and wrap in a plastic wrap then refrigerate for about 30 minutes.

Since the dough can make 2 pie crust for this recipe, you can do either of the following.

• You can divide the dough into two and save the other half for later use.  You can freeze one portion for up to a month.
• Or you can double the filling to make 2 egg pies

Allow the dough to rest for 3 to 5 minutes at room temperature after chilling.

Roll out the dough to a thickness of 1/4 to 1/8 inch.

Wrap the dough around the rolling pin and gently lift it into your pie plate, centering it. Ease the dough into the pie plate’s edges.

Cut off any excess dough hanging from the sides and use your fingers to make crimples along the dough’s edge. Allow the dough to chill while making your filling.

Preparing the creamy filling

Microwave your evaporated milk for 1 minute on high. You can scald milk on the stovetop, but I prefer the easier option. Scalding the milk is an optional step; read the FAQ section below for more information.

Separate one egg yolks and egg white. The egg white will be whipped to create that foamy look into the batter resulting into a toasted top.

In a large mixing bowl, combine whole eggs, egg yolk and beat for a minute. Then add the condensed milk, evaporated milk, and vanilla extract. Mix well until well incorporated.

Whip the egg whites in a separate bowl until soft peaks form, then fold them into the egg yolk mixture. Gently whisk the mixture until it becomes frothy.

Making the egg pie

Preheat oven to 350°F/ 180°C.

Strain the egg mixture while pouring it over the crust using a strainer. You’ll see that foam builds up on the strainer. Get all of the foam by scraping the bottom of the strainer. Make sure that the top is covered by foam.

Bake for 15 minutes in the preheated oven. Then lower the temperature to 340°F/ 170°C and bake for another 40-45 minutes or until the top turn dark brown color, the sides have set, but the center jiggles slightly. Do not overbake.

Allow time for the dish to cool before serving. It’s very normal for your egg pie to deflate as it cools. You can also chill the pie to help it set.

TIPS FOR MAKING EGG PIE RECIPE

• When baking, always use eggs that are at room temperature. This will aid in the even baking of your recipe.

• Two 9-inch pies can be made from the pie crust recipe. One part can be frozen for up to a month. Simply wrap it in plastic.

• Starting with VERY cold ingredients is the secret to buttery, flaky crusts. To maintain chilly temperatures, I recommend freezing the butter cubes and chilling the flour, sugar and salt mixtre for a few minutes.

• Use ice-cold water to make a soft crust, and only enough to keep the dough together. The dough should be shaggy and almost dry to the touch, not sticky.

• Before spreading out the dough, chill it for at least 30 minutes in the refrigerator, especially if it’s hot outside.

• When rolling and lining the pie pan, work quickly to avoid the dough from heating up. Return it to the refrigerator for about 5 minutes if it softens, tears apart, or sticks into the work surface.

• To avoid gluten development, handle the dough carefully and don’t overwork it.

• It’s critical to use a clean bowl that’s free of debris and fat residues. The egg whites will not whip well if there are traces of butter, oil, or yolk in them.

• Cold egg whites whip up faster than room temperature egg whites.

• You can always use a store-bought crust to save time and for convenience.

FREQUENTLY ASKED QUESTION?

What’s the best way to tell if my egg pie is done baking?

When your egg pie is done baking, it should look like this:

• It has the nice dark brown color that Filipino egg pies are known for.
• When you gently shake the pie, the sides have set, but the center gently jiggles (not a lot; you don’t want it to be too wobbly or soupy). This is comparable to how you’d check for doneness in a cheesecake.

Is it necessary to keep egg pie refrigerated?

Any egg or dairy-based recipe should be refrigerated as soon as it reaches room temperature. Egg pies should always be kept refrigerated due to the custard filling. When you’re ready to serve, take it out from the fridge. Microwave for 10-15 seconds if you want to serve it warm.

How long does egg pie last?

Custard pies like this can be kept in the fridge for up to four days. If you’re planning on serving in any event or celebration, start baking it a day ahead of time.

Is it necessary to bake the crust before filling it?

The crust for this egg custard pie does not need to be pre-baked.

Can I use fresh milk instead of evaporated milk?

Fresh milk can be substituted for this recipe however, the texture might not be as smooth and creamy as using evaporated milk.

Why do certain recipes call for scalded milk?

Milk was scalded in the days before pasteurization to help kill any bacteria that might have been present in the milk. Even though most milk is pasteurized these days, scalding milk before baking with it can give a wonderful touch to your dish.

HOW TO SERVE

This egg pie can be served warm or cold as a midday snack or after meal dessert.

If you want to be a bit fancy, you can serve it with vanilla ice cream or whipped cream on top. You can also serve it with tangy fruits to contrast the sweetness.

HOW TO STORE

Leftover egg pie should be placed in a container with a tight-fitting lid. Refrigerate for up to 4 days. It’s important to keep in mind that the crust can turn soggy over time.

CHECK OUT OTHER FILIPINO DESSERT RECIPES

Leche flan

Sweetened cassava

Buko pandan

Maja blanca

Pichi pichi

Cassava cake

Mango graham float

I hope you will try this Filipino egg pie recipe. It’s ideal for Easter, Christmas, and other holiday gatherings and even on ordinary days.

If you’ve tried this recipe, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

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