Creamy, Golden, and Irresistible 🇵🇭

Filipino Egg Pie is a beloved bakery classic—smooth, lightly sweet custard with a rich golden top, baked in a flaky crust. Found in nearly every panadería across the Philippines, this iconic dessert is simple, comforting, and deeply nostalgic.

What Makes Filipino Egg Pie Different

Unlike Western custard pies, Filipino egg pie:

Uses condensed milk for sweetness and richness
Often includes calamansi or lemon zest for balance
Has a distinct golden surface, thanks to egg yolks
Is less sweet but more egg-forward and creamy

This pie is traditionally served chilled or at room temperature and pairs perfectly with coffee or afternoon merienda.

Ingredients

Pie Crust

1 (9-inch) unbaked pie crust (homemade or store-bought)

Egg Pie Filling

4 large egg yolks
2 large eggs
1 can (14 oz / 395 g) sweetened condensed milk
1 cup evaporated milk
1 tsp vanilla extract
Zest of 1 calamansi or ½ lemon (optional but authentic)

How to Make Filipino Style Egg Pie

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges.

Step 2: Make the Custard

In a large bowl:

Whisk egg yolks and whole eggs until smooth.
Add condensed milk and evaporated milk.
Stir in vanilla and calamansi or lemon zest.
Mix gently to avoid incorporating air bubbles.

Step 3: Fill the Pie

Carefully pour the custard mixture into the unbaked pie crust.

Step 4: Bake

Bake for 45–55 minutes, or until:

Center is just set with a slight jiggle
Top is golden yellow
Knife inserted near the center comes out mostly clean

Step 5: Cool and Chill

Cool completely at room temperature. Refrigerate for at least 2 hours before slicing for clean, bakery-style slices.

How to Get the Signature Golden Top

Use extra egg yolks (do not skip)
Bake on the center rack
Avoid overmixing to prevent bubbles
Do not cover while baking

The golden surface is the hallmark of authentic Filipino egg pie.

Serving Suggestions

Serve chilled or slightly warm
Pair with barako coffee or hot chocolate
Perfect for merienda, holidays, or potlucks

Tips for Authentic Filipino Egg Pie

Condensed milk provides sweetness—do not add sugar
Evaporated milk creates creamy structure
Calamansi zest adds subtle brightness (optional but recommended)
Let the pie rest—flavor improves after chilling

Why This Recipe Works

This recipe mirrors classic Filipino bakery egg pie: rich from egg yolks, creamy from evaporated milk, naturally sweetened with condensed milk, and baked gently for a smooth, custard-like texture that slices beautifully.

SEO Meta Description

Authentic Filipino Style Egg Pie made with condensed milk, egg yolks, and evaporated milk. Creamy, golden, and just like bakery-style panadería egg pie.

OTHER RECIPES

Ingredients

For the Pie Crust

2 and 1/2 cup all-purpose flour
3/4 tsp salt
1 tbsp sugar
1 cup unsalted butter (or two sticks) cut into little cubes and chilled
6 tbsp ice water

For the Egg Pie Filling

5 egg yolks from large eggs
1 cup evaporated milk
1 can condensed milk 300 ml
1 tsp vanilla extract
2 egg whites from large eggs

Instructions

Make the Pie Crust

In a large bowl, whisk together flour, sugar and salt just until combined.

Add the chilled pieces of cubed butter and cut them into the flour using a .

The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.

Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form.

The dough should now come together when pressed with your fingers.

If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed.

The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.

Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.

After chilling, flour a working surface.

Let the dough rest for about 3- 5 minutes at room temperature. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.

Blind bake:

Preheat oven to 400 F.

Cut a piece of parchment paper that is enough to cover the entire pie shell.

Position it over the pie shell and fill it with .

Bake the crust for 15 minutes, then remove the and the parchment and bake for another 5 minutes.

Take it out from the oven and allow to cool while you prepare the filling.

Cool. Enjoy the FILIPINO STYLE EGG PIE recipes !!!

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