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by sanna last updated September 21, 2022 posted November 13, 2019 57 Comments

Filipino Style Egg Pie

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Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.

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A slice of Filipino egg Pie.

This Filipino Style Egg Pie is distinct in its look, having that darkened top over a smooth and creamy egg custard.

It is that caramelized top that makes the looks of this pie very special, making you want to dig in and see what else is underneath.

Close up of a Filipino style Egg pie.

I have two versions of Egg Pie in the blog. This simple version of egg pie is homey and conventional in style, using whole eggs instead of separating them into yolks and whites (like what is done in this Filipino Egg Pie).

My husband adores them both and does not discriminate between the two. Give him egg pie, he is a happy guy.

The Egg pie with a bite out of a slice.

Characteristics of a Filipino Egg Pie

  • The custard for this egg pie is basically the same as the custard for making a leche flan, using only the yolks.
  • To achieve that darkened top, a small amount of beaten egg whites is folded to the yolk custard, giving rise to those airy pockets that darken as the pie bakes.

The Whole Filipino Egg pie.

How to Make Filipino Style Egg Pie

Make the Dough. In a bowl of a stand mixer,  whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter.

Attach the paddle attachment and beat the mixture until it looks like a coarse meal.

Cutting the butter into the flour mixture until a coarse meal mixture forms.

Add ice water and continue to beat until big clumps start to form. The dough should now come together when pressed with your fingers.

If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed. 

Gather it into a single mass.

Shaping the pie dough into a disc.

Turn the dough over on a floured surface.

Gather any loose crumbs and briefly knead it just to allow it to come together. Shape it into a thick disc. Wrap it in plastic and refrigerate for 2 hours up to overnight.

Assembling the pastry dough into the pie pan.

Shape the Pie Shell. After chilling, let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness.

Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate.

The shaped pie shell.

Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.

Blind bake the Pie Shell. Preheat oven to 400 F. Using the tines of a fork, poke several holes into the surface of the pastry shell. This will keep the pastry from puffing up during baking.

Cut a piece of parchment paper wide enough to cover the pastry shell, then fill hollow with dried beans or uncooked rice. Again, this will keep the crust from puffing up during blind baking.

The pie shell ready for blind baking.

Bake the crust for 15 minutes, then carefully remove the parchment with the rice and continue to bake for another 5 minutes. Take out from the oven and allow to cool.

Bake the Pie. Preheat oven to  325 F. Pour the filling into the cooled pie shell and bake for 1 hour and 15 minutes, or until the crust is golden and the top has darkened evenly.

Allow the pie to cool before serving and slicing as the filling will continue to set as it cools.

Eating the Filipino style egg pie with a fork.

Tips and Pointers

  • Why blind bake? Blind baking ensures that you will have a flakier and crispier crust. We only blind-bake the crust for this egg pie until it is half done. For recipes that require a fully cooked filling (banana cream pies, and other no-bake pies) then blind baking is done in a way that the crust is fully baked.

Just the sight makes me want to bake one right now. Go and bake this guys šŸ™‚

More Delicious Recipes:
  • Filipino Style Lasagna
  • Easy Bibingka Recipe
  • Puto Pao
  • Ube Pianono
  • Ube Flan Cake
  • Pandesal Recipe
  • Soft and Moist Mamon
  • Ube Ensaymada
A slice of Filipino egg Pie.
3.34 from 3 votes
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Filipino Style Egg Pie

Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics.

Course Dessert
Cuisine Asian, Filipino
Keyword Custard, Filipino Bakeries
Prep Time 20 minutes
Cook Time 1 hour
chill time for the pie dough 2 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 595 kcal
Author sanna

Ingredients

For the Pie Crust

  • 2 and 1/2 cup all-purpose flour
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter (or two sticks) cut into little cubes and chilled
  • 6 tbsp ice water

For the Egg Pie Filling

  • 5 egg yolks from large eggs
  • 1 cup evaporated milk
  • 1 can condensed milk 300 ml
  • 1 tsp vanilla extract
  • 2 egg whites from large eggs

Instructions

Make the Pie Crust

  1. In a bowl of a stand mixer, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter. Attach the paddle attachment and beat the mixture until it looks like a corase meal.

  2. Add ice water and continue to beat until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed. The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.

  3. Turn the dough over on a floured surface. Gather any loose crumbs and shape the dough into a fat discs. Wrap it in plastic and refrigerate for 2 hours up to overnight.

  4. After chilling, flour a working surface. Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness.

    Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrappingĀ it into the rolling pin and lower it down into your pie plate, centered.

    Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at leastĀ one hour.

  5. Blind bake: Preheat oven to 400 F. Cut a piece of parchment paper that is enough to cover the entire pie shell. Position it over the pie shell and fill it with uncooked rice or dried beans. Bake the crust for 15 minutes, then remove the pie weights and the parchment and bake for another 5 minutes. Take it out from the oven and allow to cool while you prepare the filling.

Make the Filling and Bake the Pie

  1. Preheat oven to 325 F. In a large bowl, stir together egg yolks, evaporated milk, condensed milk and vanilla extract just until combined. Strain the mixture to remove any stringy eggs and clumps.

  2. In a bowl of a stand mixer ( or use a hand-held mixer) beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture until incorporated. Pour the custard onto the pie shell and bake at 325 F for 1 hour and 15 minutes, or until the pie is set and the top is uniformly darkened.

Recipe Notes

Nutrition Facts
Filipino Style Egg Pie
Amount Per Serving (1 serving)
Calories 595 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g125%
Cholesterol 209mg70%
Sodium 337mg15%
Potassium 354mg10%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 32g36%
Protein 13g26%
Calcium 251mg25%
Vitamin C 2mg2%
Vitamin A 1080IU22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Allow the pie to cool completely before slicing.

Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics. #Filipinopastries #pastries #eggcustard
Creamy and milky egg custard nestled on a buttery and flaky pie crust, This Filipino Style Egg Pie is one of the favorite Filipino bakery classics. #Filipinopastries #pastries #eggcustard

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Made this recipe?

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Filed Under: All Baked Goods, Filipino Tagged With: asian, bakeshop, custard, pies

Reader Interactions

Comments

  1. Arra Arcilla says

    December 2, 2022 at 1:47 am

    Made this weeks ago and it was super yummy! Would def do it again Thank you for the recipe! Sending love from Austria.

    Reply
    • sanna says

      December 4, 2022 at 9:22 pm

      I am so happy you liked it ā¤ļø.

  2. klayde marie says

    June 2, 2022 at 1:02 am

    I have a recipe, but i would like to try your recipe maybe the taste is not the same, i think your recipe is more delicious but by the way thank you for sharing your recipe i can’t wait to try it!<3

    Reply
    • sanna says

      June 8, 2022 at 7:51 am

      I hope you enjoy it, Klayde!

  3. Erika says

    August 19, 2021 at 9:35 am

    Not a great recipe! Still not done in the middle after an hour 10 mins. My comment keeps getting deleted.

    Reply
  4. Erika says

    August 17, 2021 at 6:29 pm

    Followed the recipe to the T but it was the the most imperfect pie I’ve made! First, it didn’t cook within 45-50 mins. I cooked it an hour and 10 mins and it was still raw in the middle!

    Reply
  5. Mildred Curtis says

    June 11, 2021 at 3:32 pm

    Can I just use an already made pie crust from the store?

    Reply
    • sanna says

      June 18, 2021 at 5:05 am

      Hi Mildred! Yes, you can use store-bought pie crust.

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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