Filipino Egg Pie is a sweet and creamy egg custard pie with a toasty brown color on top and a buttery crust. It’s perfect for home bakers looking for an easy yet impressive dessert. The use of condensed milk gives it a rich flavor and smooth texture that makes it stand out from other pies!
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Why You’ll Love This Recipe
This Filipino egg pie recipe is simple and great for beginners. You just have to mix the filling, pour it into the crust, and bake. No fancy techniques needed!
The condensed milk adds sweetness and a creamy texture. Egg yolk gives the filling its rich color and depth. Eggs are packed with protein and vitamins, making this dessert rich and satisfying. Serve it warm or chilled—either way, it melts in your mouth.
You’ll also love how easy the crust is. Just combine the flour mixture with cold unsalted butter and a bit of ice water. Chill the dough in the refrigerator, then roll it out with a rolling pin before pressing it into your pie pan.
The Story Behind Filipino Egg Pie
Egg pie is a staple in many Filipino bakeries and homes. It’s often found next to other classics like ensaymada and mamon. The caramelized top, which forms during baking, is its signature look and flavor.
Families often bake egg pie for merienda (snack time) or after Sunday lunch. It brings back memories of simple joys and sweet family moments.
Where Filipino Egg Pie Comes From
Filipino Egg Pie was inspired by Western custard pies, but Filipinos made it sweeter and more affordable. Local bakeries adapted the recipe using condensed milk and simple ingredients.
It became popular in the mid-1900s and remains a favorite today. Though no single person is credited for it, many believe its roots began in community bakeries across Luzon.
When is this Dish Typically Enjoyed?
Egg pie is popular during holidays, birthdays, and Sunday lunches. It’s also a common pasalubong (homecoming gift) from a bakery. But really, it’s good any time you want something sweet and comforting.
Ingredients
Listed below are all the ingredients you will need:
- Pie crusts (make your own with this recipe)
- Eggs
- Cream cheese
- Condensed milk
- Salt
- Vanilla extract
- Granulated white sugar
See recipe card for quantities.
Instructions
Blind Bake the Crusts:
1. Thaw pie crusts according to package instructions.
2. Preheat oven to 375°F (190°C).
3. Place parchment paper over each crust and fill with baking weights (or dried rice/beans).
4. Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.
Prepare the Filling:
5. In a large mixing bowl, beat the softened cream cheese until light and fluffy using an electric mixer.
6. Add the 3 eggs, condensed milk, salt, and vanilla extract.
7. Mix until smooth and fully incorporated (you may whisk or blend for an ultra-smooth texture).
Assemble the Pies:
8. Brush the cooled pie crusts with 1 beaten egg.
9. Divide and pour the cream mixture evenly into both crusts placed in a 9-inch pie pan or other pans.
Bake the Egg Pies:
10. Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.
Finish and Serve:
11. Remove pies from the oven and sprinkle the top of the egg pie with granulated white sugar.
12. Use a kitchen torch to caramelize the sugar until golden brown.
13. Let pies cool completely before slicing and serving!
Substitutions & Variations
- Ingredient Swap
No cream cheese? Use evaporated milk for a lighter version.
You can swap the pie crust with a graham cracker crust if you like. - Variation
Add a dash of nutmeg or cinnamon for extra flavor. - Mistake to Avoid
Don’t overbake or the filling will crack. - Storage Tips
- Egg pie doesn’t freeze well. It gets watery.
- Store leftovers in the fridge. It’s best eaten within 2-3 days.
FAQs
Filipino Egg Pie
Ingredients
- 2 (9-inch) Pie crusts
- 4 large Eggs
- 8 oz (226 g) Cream cheese softened
- 1 (10 oz) can Condensed milk
- ¼ teaspoon Salt
- ½ teaspoon Vanilla extract
- 1 tablespoon Granulated white sugar for topping
Instructions
Blind Bake the Crusts:
- Thaw pie crusts according to package instructions.
- Preheat oven to 375°F (190°C).
- Place parchment paper over each crust and fill with baking weights (or dried rice/beans).
- Blind bake for 15 minutes. Remove from oven, discard weights, and allow crusts to cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese until light and fluffy.
- Add eggs, condensed milk, salt, and vanilla extract. Mix until smooth and fully incorporated (you may blend for an ultra-smooth texture).
Assemble the Pies:
- Brush the cooled pie crusts with 1 beaten egg.
- Divide and pour the cream mixture evenly into both crusts.
Bake the Egg Pies:
- Lower oven temperature to 300°F (150°C). Bake for 35 minutes, or until the centers are set.
Finish and Serve:
- Remove pies from the oven and sprinkle the top of each with granulated white sugar.
- Use a kitchen torch to caramelize the sugar until golden brown.
- Let pies cool completely before slicing and serving.
Notes
Watch The Recipe Video!
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Hosting a family dinner and need a simple but impressive dessert? Filipino Egg Pie looks fancy but is easy to bake and always wins hearts!
Dimple says
So cool! Always looking forward to SB's recipe release every week.
Lainey says
Aww, thank you! 🥰 I’m so glad you look forward to the recipes—more yummy ones coming your way every week! 💕