Egg Pie Recipe: The Creamy, Nostalgic Filipino Custard Pie
Yearning for a taste of classic Filipino bakery comfort? Egg Pie is a beloved dessert featuring a flaky, buttery crust filled with a rich, sweet, and jiggly custard made primarily of eggs and milk.
This pie is the epitome of homey, nostalgic sweetness. It sits somewhere between a Western custard pie and a leche flan, with a distinctive yellow color and a creamy, velvety texture that’s firm enough to slice. It’s a staple in every Filipino bakery and home kitchen.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 40 mins | 50 mins | 90 mins + cooling | 8 | Intermediate |
What You’ll Need
A combination of evaporated and condensed milk gives the filling its signature richness.
For the Pie Crust:
- All-Purpose Flour: 1 ½ cups
- Unsalted Butter, cold: ½ cup (1 stick), cubed
- Granulated Sugar: 2 tablespoons
- Salt: ¼ teaspoon
- Ice Water: 3-5 tablespoons
For the Custard Filling:
- Eggs, large: 4 whole + 2 egg yolks
- Evaporated Milk: 1 (12 oz) can
- Sweetened Condensed Milk: ¾ cup
- Granulated Sugar: ¼ cup
- Vanilla Extract: 1 ½ teaspoons
Step-by-Step Directions
A pre-baked (blind-baked) crust is essential to prevent sogginess.
- Make the Crust. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse meal. Drizzle in ice water, 1 tbsp at a time, pulsing until dough just comes together. Flatten into a disc, wrap, and chill for at least 30 minutes.
- Pre-bake the Crust. Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch pie plate. Trim edges. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for 5-7 more minutes until lightly golden. Reduce oven to 325°F (160°C).
- Make the Filling. In a large bowl, gently whisk the whole eggs and egg yolks until just combined—do not create foam. Whisk in the evaporated milk, condensed milk, sugar, and vanilla until smooth.
- Strain and Fill. Strain the filling mixture through a fine-mesh sieve directly into the pre-baked pie shell to ensure a silky texture.
- Bake the Pie. Carefully transfer the filled pie to the oven. Bake at 325°F for 35-45 minutes, or until the edges are set but the center still has a slight, gentle jiggle.
- Cool Completely. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours or overnight to fully set before slicing.
How to Serve
Serve chilled slices. It’s perfect on its own, but a dollop of whipped cream or a dusting of nutmeg makes it extra special.
Expert Tips for Success
- Keep Ingredients Cold: For a flaky crust, use ice-cold butter and water, and handle the dough as little as possible.
- No Foam in Filling: Whisk the filling gently to avoid incorporating air bubbles, which can create a porous texture.
- The Jiggle Test: The pie is done when the outer 2-3 inches are set, but the very center (about the size of a quarter) jiggles slightly when gently shaken. It will set as it cools.
- Straining is Key: Straining the filling removes any chalaza (egg white strands) and ensures the custard is flawlessly smooth.
Common Questions
Can I use a store-bought pie crust?
Yes, for convenience. Use a deep-dish crust and pre-bake it according to package directions before adding the filling.
Why did my filling puff up and crack?
The oven temperature was likely too high, or it was overbaked. Baking at a lower temperature (325°F) and using the jiggle test prevents this.
Can I make this without condensed milk?
Condensed milk provides sweetness and body. You could use all evaporated milk and increase sugar, but the texture and flavor will be less rich and authentic.
How do I store leftovers?
Cover and refrigerate for up to 4 days.
Final Thoughts
This Egg Pie recipe delivers the classic, comforting taste of a Filipino bakery right in your kitchen. Mastering the smooth custard and flaky crust is a rewarding achievement, resulting in a dessert that’s sure to become a family favorite.
