Egg pie is a timeless Filipino dessert that combines a silky, custard-like filling with a flaky, buttery crust. It’s similar to an egg custard tart but richer, creamier, and slightly caramelized on top. This dessert is beloved for its simplicity and nostalgic flavor—sweet, creamy, and perfectly balanced. I remember the first time I baked an egg pie for my family; the aroma of butter and vanilla filled the kitchen, and everyone couldn’t wait for it to cool. What I love most about this recipe is that it requires basic ingredients yet delivers an elegant, bakery-style dessert that pairs wonderfully with coffee or tea. I’ve even tried using evaporated milk instead of fresh milk once, and the flavor became even more indulgent. Whether served chilled or slightly warm, this egg pie is pure comfort in every bite.
Why You’ll Love This Recipe
This egg pie is creamy, smooth, and perfectly sweet without being heavy. The custard filling is delicate and velvety, contrasting beautifully with the crisp, buttery crust. It’s easy to make with pantry staples and ideal for celebrations or simple weekend treats. Each slice tastes like home—comforting, nostalgic, and always satisfying. Plus, it’s a great make-ahead dessert since it sets beautifully once chilled.
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Egg Pie Recipe – Creamy, Classic, and Comfortingly Sweet
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Filipino-style Egg Pie is a creamy, custard-filled dessert with a buttery crust and a golden brown top — simple, comforting, and reminiscent of classic bakery favorites.
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 2–3 tablespoons cold water
- For the Custard Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup evaporated milk
- 3 large eggs
- 1 egg yolk (reserve the egg white for topping)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for slight tang)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour and salt. Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add cold water gradually and mix just until dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim excess edges and crimp as desired. Prick the bottom with a fork.
- Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove weights and bake another 5 minutes until lightly golden. Set aside to cool slightly.
- In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, egg yolk, vanilla extract, and lemon juice until smooth.
- Strain the custard mixture through a fine sieve into the prepared pie crust to remove bubbles and ensure a smooth texture.
- Beat the reserved egg white until frothy, then gently spoon over the custard’s surface for a golden top.
- Bake for 45–50 minutes, or until the center is just set and the top is browned.
- Let cool completely before slicing. Serve chilled or at room temperature.
Notes
- Chilling the crust before baking prevents shrinking.
- For an extra creamy filling, strain the custard mixture twice before pouring into the crust.
- Best served the next day after refrigeration — the flavors meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the crust and gives it structure.
Butter (cold and cubed) – The key to a flaky, golden crust with rich flavor.
Salt – Enhances the overall taste of the crust and filling.
Cold water – Helps bind the dough without making it tough.
Evaporated milk – Adds creaminess and richness to the custard filling.
Condensed milk – Provides sweetness and that signature smooth texture.
Eggs – The star ingredient, creating the custard’s structure and silky consistency.
Vanilla extract – Adds warmth and depth of flavor.
Sugar – Balances the sweetness and enhances the custard’s caramelized top.
Nutmeg or cinnamon (optional) – A pinch adds warmth and aroma.
Directions
Preheat your oven to 350°F (175°C). To make the crust, combine flour and salt in a bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Shape into a ball, wrap in plastic, and chill for 30 minutes.
Roll out the chilled dough on a floured surface and fit it into a 9-inch pie dish. Trim the excess and crimp the edges. Prick the bottom of the crust with a fork, line it with parchment paper, and fill with pie weights or dried beans. Blind bake for 10–12 minutes. Remove weights and let the crust cool slightly.
In a large bowl, whisk together eggs, condensed milk, evaporated milk, vanilla extract, and sugar until well combined. For an extra smooth texture, strain the mixture through a fine sieve. Pour the custard into the baked crust.
Bake for 45–50 minutes, or until the edges are set but the center still jiggles slightly. The top should have a beautiful golden-brown color. Allow the pie to cool completely, then refrigerate for at least 2 hours before slicing. Serve chilled or at room temperature.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 8–10 people.
Preparation time: 20 minutes
Baking time: 50 minutes
Cooling and chilling time: 2 hours
Total time: Approximately 3 hours 10 minutes
Storage/reheating
Store the egg pie in the refrigerator for up to 4 days. Keep it covered to prevent it from absorbing other odors. It can be enjoyed cold straight from the fridge or warmed briefly in the oven at 300°F (150°C) for a few minutes. Avoid microwaving, as it may affect the custard’s texture.
Variations and Customizations
Caramel Egg Pie – Add a layer of caramel sauce at the bottom of the crust before pouring in the filling.
Ube Egg Pie – Mix ube (purple yam) flavoring or puree into the filling for a colorful twist.
Coffee Custard Pie – Add a teaspoon of instant coffee granules to the milk mixture for a subtle mocha flavor.
Coconut Egg Pie – Substitute part of the evaporated milk with coconut milk for a tropical variation.
Mini Egg Pies – Use tart pans for individual servings—perfect for parties or picnics.
Nutmeg Kissed Pie – Sprinkle a pinch of nutmeg or cinnamon on top before baking for extra warmth.
Chocolate Swirl Pie – Add melted dark chocolate to half the filling and swirl it before baking.
FAQs
What is Filipino egg pie made of?
It’s made with a creamy custard filling of eggs, milk, and sugar in a flaky pie crust.
Can I use ready-made pie crust?
Yes, store-bought crusts work perfectly if you’re short on time.
Why is my pie watery?
It may have been underbaked. The center should jiggle slightly but not be liquid.
Can I make it without condensed milk?
Yes, substitute with sugar and increase the evaporated milk slightly, though it will be less creamy.
How do I get a golden top?
Bake until the top naturally caramelizes, or briefly broil for a deeper color.
Can I freeze egg pie?
Yes, freeze after cooling completely and wrap tightly. Thaw in the refrigerator before serving.
Can I make this ahead of time?
Absolutely. It tastes even better the next day after chilling.
What milk is best for egg pie?
Evaporated milk gives the richest flavor, but whole milk or half-and-half works too.
Why did my pie crack?
It may have baked too long or cooled too quickly. Let it cool gradually at room temperature.
Can I add flavorings?
Yes, try vanilla, almond extract, or a touch of citrus zest for variation.
Conclusion
This egg pie recipe is a celebration of simple ingredients coming together to create something truly special. With its buttery crust, creamy filling, and perfectly caramelized top, it’s a dessert that feels both nostalgic and elegant. Whether enjoyed as a sweet ending to a meal or as an afternoon treat with coffee, this pie captures the warmth of homemade baking. Easy to make and even easier to love, this classic egg pie is sure to become a favorite in your kitchen for years to come.