Go Back
How to make Egg Pie? Egg pie is a favorite Filipino dessert which are often sold in Filipino bakery. Egg Pie is a Filipino counterpart of Egg Custard, although I find some differences in its sweetness and texture. To me, Filipino Egg Pie is sweeter, firmer, it is also "eggy" in taste and the texture is more defined compared to the one I tried here in the US. Also, there is no cream nor any nutmeg added in this Egg pie.


Course Dessert
Author shobee


  • 2 cans 375 ml evaporated milk
  • 6 eggs + 2 egg yolk
  • 2 egg white
  • 2 cup sugar
  • 1/2 cup water
  • 2 tsp vanilla
  • 3 tablespoons corn flour corn starch
  • Pre made pie crust


  • Arrange pie crust in pie pan.
  • Pre heat oven at 350 F. Put the wire rack in the mid level of the oven.
  • Using all the eggs, put 6 pieces of eggs plus 2 egg yolks in a medium sized bowl ( Number 1 bowl)
  • And the 2 egg whites in another bowl. (Number 2 bowl)
  • Mix the number egg yolks  and add in sugar and vanilla.Mix completely then add the corn starch.Mix using a wire whisk until smooth
  • Pour evaporated milk and water in a sauce pan and heat until warm and but not boiling.
  • Pour heated evaporated and water into the egg  yolk mixture (bowl number 1)
  • Whip egg white (bowl number 2 ) until stiff peaks and add into bowl number 1.
  • Pour mixture into the pie crust and put pie pan on a large sheet pan for easy support. Bake on a preheated 350 F oven for 15 minutes.
  • After 15 minutes, change oven setting to 325 F and bake for another 60 minutes.
  • When done let the Egg Pie cool and refrigerate for 8 hours or overnight before serving.