Let me tell you about my Lola’s egg pie recipe. Growing up in Pilar, Bataan, I remember walking past neighborhood panaderias, instantly recognizing that sweet, vanilla-rich aroma of freshly baked egg pies. But nothing could beat watching my grandmother make this treasured Filipino dessert in our tiny kitchen – the way she’d carefully fold the egg whites into the filling (her secret to that signature golden-brown top), and how she’d hum old kundiman songs while waiting for the pie to bake.
Today, every time I make this egg pie, using her exact recipe with its perfectly flaky crust and silky-smooth custard filling, my own kids gather around the kitchen counter just like I used to, waiting for that first warm slice. It’s amazing how this simple combination of everyday ingredients – eggs, milk, and butter – can create something so magical that it brings Filipino families together, whether for merienda time or special celebrations.
This foolproof Filipino egg pie recipe captures the authentic taste of old Manila bakeries, but is surprisingly easy to make at home. With just a few pantry staples and some patient mixing (no fancy techniques needed), you’ll create a perfectly creamy custard nestled in a buttery crust. I’ve made this countless times, and I promise – this recipe never disappoints.
Historical Note
Egg pie became popular in the Philippines during the American colonial period, combining European pastry techniques with local flavors. It’s now a beloved staple in Filipino bakeries nationwide.
Why You’ll Love This Recipe
- Perfect balance of sweet and creamy flavors
- Simple ingredients you likely already have
- Versatile for merienda (afternoon snack) or dessert
- Can be made ahead for gatherings
- Authentic Filipino bakery taste at home
- Budget-friendly family favorite
- Customizable to your sweetness preference
Classic Filipino Egg Pie
Equipment
- 9-inch pie pan or round baking pan Alternative: Disposable aluminum pie pan
- Electric mixer (hand or stand) For achieving perfect dough texture and beating egg whites
- Rolling Pin For flattening the pie crust evenly
- Kitchen shears (gunting pang kusina) For trimming excess dough
- Mixing bowls (mangkok) At least 3 different sizes for separate mixing steps
- Measuring cups and spoons (Panukat) For precise ingredients portions
- Whisk (wire whisk o panghalo)
- Spatula (pang-scrape)
- Toothpicks (for testing doneness)
- Cooling rack (optional)
Ingredients
For the Crust
- 2 cups all-purpose flour harina
- 3 tablespoons sugar asukal
- ½ teaspoon salt asin
- ¾ cup unsalted butter cut into cubes and softened (mantikilya)
- ¼ cup cold water malamig na tubig
For the Filling
- 1 cup evaporated milk evaporada
- 4 large eggs + 1 large egg separated (itlog)
- 1 teaspoon vanilla extract vanilla
- 1 teaspoon kalamansi or lemon juice
- 1 can 14oz condensed milk kondensada
Instructions
- Mix flour, sugar, and salt in a large bowl. Add softened butter cubes and combine with an electric mixer until the mixture looks like wet sand. Slowly pour in cold water while mixing until the dough comes together but isn’t sticky. Shape into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes.
- While the dough chills, warm the evaporated milk in the microwave for 1 minute until slightly warm (about 45°C/113°F). In a large bowl, whisk together 4 whole eggs and 1 egg yolk until well combined. Gradually pour in the condensed milk while whisking. Add vanilla extract and kalamansi juice, then mix in the warm evaporated milk until smooth. In a separate bowl, beat the remaining egg white until soft peaks form – when you lift the whisk, the peaks should gently fold over. Gently fold this beaten white into your main mixture using a sweeping motion, not stirring.
- Preheat your oven to 350°F (175°C). Take out your chilled dough and roll it on a floured surface until it’s about ½ centimeter thick and large enough to cover your 9-inch pie pan. Lift the dough carefully and place it in the pan, pressing gently into the corners. Trim the edges leaving a ½ inch overhang, then pinch or press with a fork to create a decorative edge. Pour your filling mixture into the crust.
- Bake at 350°F (175°C) for 15 minutes, then lower the temperature to 325°F (163°C) and continue baking for 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean and the pie still has a slight jiggle. The top should be a beautiful golden brown. Let the pie cool completely at room temperature for at least an hour before slicing. During cooling, keep it away from drafts to prevent cracking.
- If your pie browns too quickly during baking, tent the edges with foil. For the cleanest slices, refrigerate the cooled pie for an hour before cutting. Serve at room temperature with hot coffee or fresh milk. The pie will keep at room temperature for 2 days or in the refrigerator for up to 5 days.
Tips from Lola’s Kitchen
- Always use room temperature eggs for better incorporation
- Don’t overmix the crust dough – it will become tough
- Chill the crust twice: once after forming the dough, and again after shaping in the pan
- Heat evaporated milk slightly for smoother incorporation
- Create steam in the oven by placing a shallow pan of water on the bottom rack
- Cover edges with foil if browning too quickly
- Let the pie cool completely for clean slices
Traditional Serving Suggestions
- Serve as merienda (afternoon snack) with:
- Hot coffee (kapeng mainit)
- Fresh milk (gatas)
- Sago’t gulaman
- Perfect for special occasions like:
- Noche Buena
- Family gatherings
- Sunday after-lunch dessert
Troubleshooting Common Issues
Crust Problems
- Too Tough: Overworked dough; mix just until combined
- Shrinking: Didn’t rest enough; ensure proper chilling time
- Soggy Bottom: Blind bake for 10 minutes if needed
Filling Issues
- Cracks: Overbaked or cooled too quickly
- Not Setting: Oven temperature too low or underbaked
- Weeping: Overbaked or excessive egg white incorporation
Ingredient Alternatives
- Evaporated Milk → Fresh milk + cream
- Kalamansi → Lemon or calamondin
- All-purpose Flour → Pastry flour (for softer crust)
- Butter → Margarine (though butter is preferred)
- Vanilla Extract → Vanilla powder or vanilla bean
Storage & Reheating
- Room Temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 5 days covered
- Freezer: Up to 2 months well-wrapped
- Reheating:
- Room temperature: 30 minutes
- Warm in oven: 10 minutes at 250°F (121°C)
Variations
- Ube Egg Pie
- Add 2 tablespoons ube extract and purple food coloring
- Cheesy Egg Pie
- Add ¼ cup grated cheese to filling
- Leche Flan Pie
- Add caramel layer at bottom before filling
- Calamansi Egg Pie
- Double the citrus juice for tangier flavor
Recipe Success Tips
- All ingredients should be at room temperature for best results
- Don’t skip the chilling time for the crust
- Strain the filling mixture for silkier texture
- Place pie on the middle rack while baking
- Cool gradually to prevent cracks
- Use an oven thermometer for accurate temperature
Frequently Asked Questions
Q: Why did my filling crack? A: Cracks usually form from overbaking or cooling too quickly. Try reducing baking time slightly and cooling gradually away from drafts. Q: Can I make this ahead? A: Yes! The pie can be made 1-2 days ahead and stored in the refrigerator. Let it come to room temperature before serving. Q: Why isn’t my top browning? A: The beaten egg white creates the signature brown top. Make sure to beat to soft peaks and gently fold into the filling. Q: Can I use a store-bought crust? A: Yes, though homemade crust provides the best texture and flavor. If using store-bought, choose an unsweetened variety. Q: How do I know when it’s done? A: Insert a toothpick in the center – it should come out clean. The pie should still have a slight jiggle but not be liquid.
Nutrition
The Story Behind Our Beloved Egg Pie
The Filipino egg pie holds a special place in our hearts, bringing back memories of busy panaderia mornings and warm afternoon merienda with family. While many think of it as purely Filipino, this beloved pastry actually tells a fascinating story of cultural mixing in our history.
During the American colonial period in the early 1900s, American home economics teachers introduced Western-style baking to Filipino households and schools. This is when our local panaderias began experimenting with custard pies, combining American pie-making techniques with Filipino flavors and ingredients that were easily available in local markets. The egg pie emerged as a unique creation – richer than American custard pies but less sweet than traditional Filipino desserts.
What made our Filipino egg pie special was how local bakers adapted it for Filipino tastes. They created that signature golden-brown top by incorporating meringue into the filling, something you won’t find in other custard pies around the world. They also made it more affordable by using evaporated and condensed milk, which were becoming popular in Filipino households at the time.
By the 1950s and 1960s, egg pie had become a staple in neighborhood bakeries across the Philippines. From busy streets in Manila to small town panaderias in the provinces, the smell of freshly baked egg pie became part of our daily life. It was the perfect merienda – not too sweet, filling enough to satisfy hunger, and affordable enough for regular folks to enjoy.
Today, while modern bakeries offer all kinds of fancy pastries, the humble egg pie remains a bestseller. It’s one of those treats that brings Filipinos together, whether shared during afternoon coffee with neighbors or brought home as pasalubong for family. Each region might have its own small twist to the recipe, but the basics stay the same – a buttery crust, silky-smooth custard filling, and that distinctive golden top that makes our Filipino egg pie uniquely ours.
Making egg pie at home connects us to this rich history. When you bake this recipe, you’re not just making a dessert – you’re continuing a tradition that has brought joy to Filipino families for generations. Whether you’re craving a taste of childhood or want to share a piece of Filipino culture with others, this egg pie recipe carries the perfect blend of our past and present in every slice.
