Egg Pie


A staple in every bakery in the Philippines, it is similar to a creme brulee but in a pie crust.

Time Allocation

Preparation Time:

45-60 minutes

Cooking Time:

30-40 minutes

  • 2.5 cups All Purpose Flour

  • 1 tablespoons Unsalted Butter

  • 0.5 cup Cold Water

  • 1.75 cups Evaporated Milk

  • 1 teaspoon Vanilla Extract

Pantry Staples
  • 1 teaspoon Salt

  • 0.5 cup Cold Water

  • 2 tablespoon Granulated Sugar

  • 1 cup Granulated Sugar

  • 3 pieces Eggs

  • 1 piece white separated from the yolk Egg

How to Cook

1. Preheat oven to 350 degrees Fahrenheit.
2. For the crust, mix all ingredients except butter and water.
3. Using a fork, cut in the butter with the flour mixture. Mixture must resemble crumbs.
4. Slowly add water and press all ingredients together. Mold into a flat ball figure. Cover the dough with cling wrap and refrigerate till needed.
5. Roll and mold to a 9-inch pie pan and refrigerated till needed.
6. Whisk whole eggs and egg yolk gently. Add sugar and vanilla.
7. Heat evaporated milk in a medium size pan on low fire. When tiny bubbles appear in the edge of the pan.
8. Slowly pour the evaporated milk to the egg yolk mixture. Continue to whisk egg yolk mixture while pouring the hot milk in it.
9. Whisk the egg white in a separate bowl till it can hold its own form. Fold the yolk mixture with the egg white mixture. Pour on prepared pie crust.
10. Bake for 15 minutes. Lower the heat of the oven to 325 degree Fahrenheit and continue to bake for 30-40 minutes. Refrigerate for 2 hours before serving.