Home · Recipes · Pies & Tarts · Pies & Tarts · Filipino Egg Pie Filipino Egg Pie Author: Maryanne CabreraPublished: Mar 27, 2017Updated: Feb 29, 2024 View Recipe31 ReviewsThis post may contain affiliate links. Read our disclosure policy. A classic Filipino party dessert! Filipino egg pie is luscious custard slowly baked in a flakey all-butter pie crust. Growing up, my family would purchase egg pie at our local Filipino bakeries. In a pinch, we would hurry over to Marie Callender for their custard pie. It is nearly identical in flavor to Filipino egg pie expect for one ingredient. American custard pie (better known as Southern custard pie) has a touch of grated nutmeg in the filling. If that’s more to your taste preferences, you will love this cinnamon buttermilk pie! While egg translates to itlog, you will hardly find any Filipino that calls this “itlog pie.” The United States and Philippines have a long intertwined history together. As a result, this Filipino dish is only known by its English name. Also because, this egg custard pie probably didn’t exist until the Americans brought over canned milks to the Philippine islands. Cow’s milk was not a common ingredient in traditional Filipino cuisine until the introduction of evaporated milk and condensed milk. Ingredients Filipino egg pie is traditionally made with milk, sugar, eggs, and sometimes with a touch of calamansi juice or zest to brighten up this otherwise very sweet pie. In keeping with traditional, this pie is made with canned milks. Sweetened condensed milk and evaporated milk are two canned products that became very popular in the Philippines and throughout most of Asia. Since refrigerators were uncommon, canned milk products were excellent for cooking and baking. For best results, use weight measurements when preparing ingredients. Kitchen scales are practical and inexpensive. Here are some recommended scales.Otherwise, use the scoop and level method to properly measure flour by volume (such as cups). There are two components for this egg custard pie: 1) all-butter pie dough and 2) custard pie. Use this comprehensive guide to brush up on how to make pie dough from scratch. The link post includes detailed instructions and step-by-step photos for making pie dough. The custard filling uses a handful of simple ingredients You will need egg yolks, egg whites, kosher salt, and pure vanilla extract. In addition, you need: Sweetened Condensed Milk: Canned or bottled product made with just two ingredients- milk and sugar! Milk is cooked down to evaporate most of its water content. Then, it is sweetened with sugar. Resulting mixture is sweet, creamy, and thick. Evaporated Milk: This is milk that has been cooked down and reduced. Evaporated milk is sweeter and lightly thicker than fresh cow’s milk. Optional Calamansi Juice A touch of fresh squeezed calamansi juice helps to cut through the sweetness of the custard filling. Simply omit if you don’t have fresh calamansi. The distinguishing feature of Filipino egg pie is the toasty brown surface. To achieve that toasty surface, whipped egg whites are folded into the custard batter just before baking. Step-by-Step Instructions Step 1: Roll dough pie dough to roughly 11-inch diameter. Transfer to pie plate. Trim excess dough and decorate edges are desired. Chill in the fridge for 10 minutes while you preheat oven. Step 2: Line pie shell with parchment paper. Fill with your choice of pie weights (ceramic weights, dried beans, raw rice). Bake for 15 minutes. Remove weight and bake for another 3 minutes. Step 3: Whisk together yolks, condensed milk, evaporated milk, salt, vanilla, and optional calamansi juice until smooth. If mixture is lumpy, strain through sieve before next step. Step 4: In a clean bowl, whip egg whites to soft peaks. Use a whisk to mix by hand, or use an electric hand mixer. Step 5: Use a spatula to gently fold egg whites into liquid batter. Step 6: Reduce oven temperature. Pour batter into pre-baked pie crust. Bake for about 45 minutes until surface is golden brown and custard slightly jiggles. Tips and Troubleshooting for making egg pie: Why Par-Bake the Crust? Par-bake or pre-bake the pie dough in order to achieve a well-cooked flakey pie shell. Line the pie dough with pie weight (like dried beans or rice) to prevent it from forming air bubbles or air pockets in the oven. Pre-bake the pie for about 15-18 minutes. The pie crust will be not fully cooked at this point. It will finish cooking with the custard filling the second time around in the oven. Par-baking ensures that the bottom of the pie crust will not be soggy. Whipping Egg Whites It is important to use a clean bowl, free from any debris or traces of fat. Traces of butter, oil, or yolk will prevent the egg whites from whipping efficiently. Room temperature egg whites will whip faster than cold egg whites. Ensuring Silky Pie Filling If you notice that the egg yolks are lumpy or stringy, strain egg yolk mixture before folding in the whipped egg whites. While I love the more popular Filipino desserts like leche flan and steamed rice treats (puto, sapin sapin, etc), Filipino egg pie was my absolute favorite as a child. Nowadays, I rarely see this pie at Filipino parties. It makes me a little sad. The new generation of Filipino-Americans (my little nieces and nephews) have no idea what they’re missing. I want to bring egg pie back! More Filipino Dessert Recipes Halo-Halo Turon Biko Filipino Egg Pie 5 from 1 vote This sweet custard pie is a popular Filipino dessert served as parties, gatherings, and celebrations.Yield: 9-inch pie Prep Time: 20 minutes minutesCook Time: 1 hour hour 5 minutes minutesChill Time: 1 hour hour 10 minutes minutesTotal Time: 2 hours hours 35 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsPie Dough:▢ 1 ½ cups all-purpose flour (200 g)▢ 1 teaspoon granulated sugar (4 g)▢ ½ teaspoon kosher salt or fine sea salt▢ ½ cup unsalted butter (113 g), cold, cut into tablespoons ▢ 3 Tablespoons ice water (45 g) Filling:▢ 6 large egg yolks▢ ¾ cup sweetened condensed milk▢ 1 cup evaporated milk▢ ¼ teaspoon vanilla extract▢ pinch kosher salt or fine sea salt▢ 2 large egg whites▢ optional: ½ teaspoon calamansi juice or ½ teaspoon calamansi zest Instructions Pie Dough:In a large bowl, combine flour, salt, and sugar. Cover and let chill in the fridge or freezer until bowl is cold. (About 5 minutes)Using a pastry blender (or two forks), cut cold butter into cold flour until mixture resembles coarse, pebbled sand. Add ice water and fold to combine. Dough will be shaggy.Dump dough onto a lightly floured work surface and knead until mixture comes together. Pat dough to a thickness of about 1/2-inch. Wrap in plastic wrap and let chill in the fridge for at least 1 hour (overnight is best).Allow chilled dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to about 11-inch in diameter and about 1/8-inch in thickness. Place pie plate upside down over the rolled dough to ensure it is the correct size.Transfer dough to pie plate and firmly press into the bottom and sides of plate. Trim excess dough leaving about 1/2-inch overhang all around. Fold overhang into the pie and decorate the edges as desired. Let chill in the fridge for 5-10 minutes.Preheat oven to 400oF. Line pie with parchment paper and fill with pie weights (i.e. dried beans). Bake for 15 minutes. Remove pie weights and bake for another 3 minutes. Allow pie crust to cool while you prepare filling.Filling:Lower oven temperature to 325oF. In a large bowl, whisk together egg yolks, condensed milk, evaporated milk, salt, and vanilla (and optional calamansi) until smooth*. In a separate bowl, whip egg whites to soft peaks. Gently fold egg whites into batter.Pour batter into par-baked pie crust. Bake for 45-50 minutes until the surface is golden brown in color and the custard just slightly jiggles in the center. Allow pie to cool to room temperature before slicing. Once pie has cooled, you can also store it in the fridge to chill of easier and cleaner slicing. Notes If you notice that the egg yolks are lumpy or stringy, strain egg yolk mixture before folding in egg whites. Calamansi is optional. Do not substitute lemon or lime. All images and text ©The Little Epicurean NutritionCalories: 295kcal | Carbohydrates: 30g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 190mg | Potassium: 206mg | Fiber: 1g | Sugar: 16g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg Author: Maryanne Cabrera Course: DessertCuisine: Filipino Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.