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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.
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5 from 2 votes

HOW TO MAKE EGG PIE

Course: Dessert
Cuisine: FILIPINO
Author: Shobee

Ingredients

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

Instructions

  • Arrange pie crust in pie pan.
  • Pre heat oven at 350 F. Put the wire rack in the mid level of the oven.
  • In a large bowl, put the six eggs and the two egg yolks. Mix until the egg turns pale in color. Add in the sugar and vanilla.Mix completely and add the corn starch. Mix using a wire whisk until smooth and no lumps
  • In a separate bowl, mix the egg whites using an electric mixer.
  • Whip egg white until stiff peaks and add into the egg yolks mixture. Gently combine until there are no white streaks. Don't overmix this mixture.
  • 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 and egg white mixture and pour into the prepared pie crust.
  • 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.

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