Introduction
The Filipino Egg Pie is a beloved bakery staple across the Philippines, known for its rich, custard-like filling and slightly toasted, caramelized top. With a buttery, flaky crust and silky smooth center, it’s a dessert that brings back childhood memories and family gatherings. This homemade version keeps it traditional, simple, and irresistibly delicious — perfect for any occasion or just a sweet craving.
Ingredients (Serves 6–8)
For the Pie Crust:
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 2 tbsp white sugar
- ½ tsp salt (rock salt or table salt)
- ⅓ cup lard or shortening (chilled)
- ⅓ cup cold water (add slowly)
For the Custard Filling:
- 2 large whole eggs
- 2 large egg yolks
- ½ cup white sugar
- ½ cup powdered milk
- 3½ tbsp cornstarch (about 30g)
- 1 tbsp vanilla extract
- 100 ml water
- 1 can (360 ml) evaporated milk
For the Meringue:
- 2 large egg whites
- 1 tbsp white sugar
Tips for Success
- Cold Butter is Key: Use cold lard or butter and water to keep the crust flaky.
- Don’t Overmix: Stop mixing the crust once it forms crumbs — overmixing toughens the dough.
- Chill the Dough: Let the crust rest in the fridge for at least 2 hours before rolling.
- Poke the Crust: Use a fork to prick holes in the dough to prevent puffing during baking.
- Cool Before Slicing: Egg pie sets as it cools, so don’t slice while warm.
- Optional Spice: Add a pinch of nutmeg or cinnamon for a deeper flavor twist.
Step-by-Step Instructions
1. Prepare the Pie Crust
- In a large bowl, combine flours, sugar, and salt.
- Add chilled lard or butter and cut into the flour until crumbly.
- Gradually add cold water until dough holds together.
- Form into a ball, wrap in cling film, and refrigerate for at least 2 hours.
- Roll out dough and fit into a 9-inch pie pan. Crimp edges and prick the bottom with a fork. Set aside.
2. Make the Custard Filling
- In a bowl, whisk together eggs, yolks, sugar, milk, vanilla, water, and cornstarch until smooth.
- Set aside to allow bubbles to settle.
3. Prepare the Meringue
- Beat egg whites until soft peaks form.
- Add sugar and beat until stiff peaks form.
4. Assemble and Bake
- Gently fold the meringue into the custard mixture.
- Pour the combined mixture into the prepared crust.
- Bake in a preheated oven at 180°C (356°F) for 20 minutes.
- Then lower the heat to 160°C (320°F) and continue baking for 40–50 minutes, or until the center is almost set.
- Let cool completely before removing from the pan and slicing.
Nutritional Information (per slice, approx.)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 120mg
- Sodium: 180mg
- Carbohydrates: 30g
- Sugars: 18g
- Protein: 7g
- Calcium: 130mg
- Iron: 1.5mg
Note: Values will vary based on specific brands and portion sizes used.
Healthier Swaps & Variations
- Use Butter Instead of Lard: For a more natural fat source.
- Low-Fat Milk Options: Try using low-fat evaporated milk or a milk alternative.
- Cut Down Sugar: Reduce sugar in the filling by 1–2 tbsp if you prefer it less sweet.
- Add a Twist: Infuse the custard with calamansi zest or ube extract for a creative version.
Storage & Serving Tips
- Cool completely before serving — best served chilled!
- Store leftovers in the fridge for up to 4 days
- Do not freeze — custard texture may separate when thawed
- Reheat slices gently in the microwave for 10–15 seconds if preferred warm
Final Notes
This Pinoy Classic Egg Pie is a slice of nostalgia, perfect with a hot cup of coffee or tea. Whether you’re sharing with friends or enjoying solo, it’s a simple recipe that captures the heart of Filipino baking — rich, sweet, and made with love. 💛