Egg (custard) pie
This recipe is a tweak from one I got from my sister-in-law. The idea to include honey among the ingredients is mine. That should explain the golden color of the custard’s surface.
Ingredients :
For the crust:
1/3 c. of butter or margarine (chilled)
1-1/2 c. of all-purpose flour
1/2 tsp. of salt
about 1/4 c. of ice cold water
For the custard:
8 eggs
1 c. milk
3/4 c. of white sugar
3/4 c. of water
3/4 c. of honey
1 tsp. of vanilla extract (optional)
Baking procedure:
Cut the butter into small pieces and place in a large mixing bowl. Stir together the flour and salt and add to the butter. Mix (I used my hands) until the texture resembles coarse crumbs. Pour in the cold water, little by little, until the mixture can be gathered into a ball. Place on a flat surface and roll until about 1/4 inch thick. For an illustrated version of pie crust making, you see check out my apple pie entry. Please click on the link so I won’t have to reproduce it here. 
Seen it? Okay, I am assuming now that you have fitted the crust into the pie pan. Place it in the fridge while you prepare the custard.
Place the sugar and water in a small sauce pan and stir well. Boil until syrupy, about 15 minutes over medium-high heat.
Beat the eggs and milk in a large mixing bowl. Add the honey and the syrup and mix well. Stir in the vanilla extract, if using.
Take the crust out of the fridge. Pour in the custard mixture. Bake in a preheated 160oC oven for 40 to 50 minutes or until firm. To test if the custard is firm, shake the pie dish a few times (use oven gloves!). If the center is still wiggly, bake a little longer.
When the custard is firm, turn off the oven but leave the egg pie inside for another 5 to 7 minutes. For some reason, this technique seems to prevent sunken centers in pies and cakes. Take the egg pie out of the oven, cool to room temperature then chill for a few hours before serving.
Slice the egg pie and enjoy with a cup of tea. 
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looks delicious. the last time i had egg pie was when I visited Baguio. that was like 12 years ago…lol. i better make my own soon. thanks.
12 years? that’s too long! LOL
Nakakagutom! I love the way you take the pictures because it really makes it more appealing to try it. My mouth is watering! Thanks!
wahhhhhhhh….. ang sarap…parang gusto kong kainin ang monitor screen ko! i wish i had the nerve to bake just like you. am planning of doing the pudding recipe this weekend. hangang pa-steam steam lang ako muna…
ang galing talaga, ni tita connie! mana ako sa iyo hehehehehhehehe
Hi Connie,just want to know is it okay if I will not include
honey or is there a substitution?Thanks
Janet. o di ba, unnecessary ang food stylist?
Brenda, re nerve. Ah most times, before I start baking, I psyche myself up and I say to myself, “You can do it, you can do it. You won’t ruin it.” LOL
Sige, ria, paramihin ang lahi natin hehehehe
Luz, you can just double the amount of water and sugar and boil them to make the syrup.
Wow, sarap!!! I think baking this is still beyond my powers though… Bili nalang muna ako sa Baker’s Fair
That happened to a friend once when she tried to cook her leche flan in a loose bottomed pan, half na lang ang nadala niya sa party
What timing, I just bought a pyrex pie dish and still debating if I should attempt an apple pie this weekend, I might just try this instead, thanks for sharing the recipe!
hi ms connie
ask ko lng if i can use microwave oven in my baking especially cheesecakes? i have no experience in baking yet but i wanna try to bake. ty
hi there ms connie
ask ko lng if i can use a microwave oven in baking? like a cheesecake? ty!
Hi Miss Connie!
I really missed reading your baking recipes. I’m really eager to learn how to bake myself, especially when my mom has finally agreed to buy me the electric oven I wanted. However, when we went to Home Depot in Alabang to check the Elba electric oven that I’ve been drooling over for a long time (I’m afraid to use gas range. Kind of crazy, I know. Childhood trauma
), the electric requirements seem a little too scary and too much for our fuse box to handle. 
It has a very mean-looking plug. Good thing I checked the unit thoroughly before buying it right then and there. I was depressed on the way home. 
I would just like to ask what kind of oven you use. Do you think a convection oven will suffice for baking? Thank you in advance!
Hello again Miss Connie!
Pasensya na po sa kakulitan
but I just searched your site and I now know that you use a built-in Ariston convection oven. Do you think a portable convection oven also works? I remembered seeing a few of them in one of the stores in Home Depot. Similar to the one in this site: http://www.imarflex.com/products.php?category_id=&parent_id=1&prim_key=210&w_user_action=view_detail
Thank you once again!
Hello again Miss Connie!
Pasensya na po sa kakulitan
but I have just finished searching your site and I now know that you use a built-ion Ariston convection oven. Do you think a portable convection oven will work as well? I remember seeing those in one of the stores in Home Depot.
Thank you once again!
hi ms connie, i´ve been cooking your recipes eversince i found your blog at ang palaging sinasabi ng(foreigner)husband ko ay to stop cooking because he can hardly fit into his jeans(hahahaha!). eventually that happened, i give birth and i don´t have time in the kitchen anymore but then you started baking! i can do it at night when my baby is fast asleep. i baked the chocolate cake for the 2nd time this afternoon but in the middle of it my baby wake up and the batter is still a batter after getting out of the oven! i have no idea what happened! i spent the afternoon accepting that im a moron in baking and i give up. then tonight i saw your egg pie(my favorite). then i told myself, okay one more try in baking(i couldn´t resist your pie, sa picture pa lang parang ang sarap sarap talaga). by the way, thanks for sharing your recipes ha.
Jaecel, that will work.
bing, sabi ng asawa ko kasalanan ko daw kaya sya tumaba hahahaha so i can imagine what your husband must be going through.
baking is still a hit-and-miss thing for me but learning is a good thing. makukua yan sa practice.
hmmm…. sa picture plng natatakam nko con.. lam mo favorite ko yan custard pie…. yum.yum yum..hehehehe… bata pako kpag dadaan kmi sa bakery lagi kmi buy ng mom ko cusrard pie.hehehe.. fav.ko tlga yan.. thanks con. at nag post kng recipe ng custard pie.:) gusto ko ng i try lutuin tom.. yummy!
npagaling mo tlga! 
god bless!
Thank you Miss Connie!
We will canvass again for a good portable convection oven. 
Happy Mother’s Day! 
I hope it will come out good,It’s still in the oven ,Medyo maliit lang yata yung pan na ginamit ko yung bang from the
ready crust that you can buy from the store,but i made my one crust from your recipe.Kaya may extra fillings ako I will make another one later.Thank you once again for the recipe.
Thanks Connie!
I would try your recipe out since my husband loves egg pie=) Thanks again!
I´m just want 2 know if u try already 2 make egg pie with puso ng saging and crispy cheese and chocolate.
jun, no, i haven’t. and i never will.
hi con.. i made it!heheh… absolutely delicious..yummy! un nga lng wla ako pie pan kya binake ko sa round pan..pero ok. prin..:) wla kc akong mabilihan dto ng pie pan..:)kya i used round pan. anyway, thanks for the recipe.. god bless!
great, madel! easy lang, di ba?
i love egg tarts and this pie looks yummy! another must-try for me since i’m trying to get myself into baking these days.
hi miss connie, it’sbeen a long time, nawalan ako ng access sa yo……….ang tagalkong hinintay ng eggpie recipe…………..i willtry this tomorrow tamang tama b-day ng isang kaibigan pwede ng ipang regalo……….ha ha haha sana ………..good luck for me
Hi Miss Connie,gumawa ako kanina ng Egg Custard Pie. Unfortunately palpak po sya
mga 30 minutes na syang nasa oven nung chineck ko lumolobo po sya. sinunod ko naman po ang procedures. tpos nung tinikman ko po lasa po syang fried egg na matamis. saan po kaya ako nagkamali? yun po bang egg means whole egg or egg yolk lang po?
Thank you po sa mga recipes nyo nagawa ko na po ang iba sa kanila at ang sarap po. Hit po ang recipes nyo dito sa bahay namin.
Angel, if I remember correctly, I used whole eggs — meaning including the egg whites. That’s why I blog right after cooking, so I don’t forget.
Re “lumolobo”. Ovens have different settings. The setting should be “bake” means only the bottom heat is on. If both the top and bottom heat are on, yun lumolobo. Plus, if you’re using an oven toaster, well, that would be the result too.
Hi Ms. Connie, thank you very much for sharing this recipe. actually last two days ago i made my first apple pie and it turns out very good according to my family. now, i’ll try this egg pie naman. maraming salamat ulit dahil most of your recipes are very well explained and easy to follow. God bless you!
hi conie! i’ve been trying to cook some of your recipes and they were all successful & delicious but this time the egg pie was not good,i noticed the center part of the crust is wet, and there were bubbles in the custard. i don’t know where is my mistake. i want to make it as good as in the pictures you posted..pls help, tnx.
PS. your cassava recipe is fantastic!
mai, i can’t tell where you went wrong because i did not witness how you did the recipe.
i did every instructions but that’s the result…i’m also thinking why it became watery at the bottom. do i need to beat the eggs well?? at lumobo siya..i’d like to do it again pls help,tnx
hi ms connie, thanks again! i made it….and its yummy my children love it…
Hi Ms Connie,
Im planning to bake this egg pie and I just bought a pie shape Non-stick flan mold. Im not really sure if this is the pie dish that your saying, is it the same? my worry po kasi is how to remove the pie from the dish without destroying it
thanks po!!!!
mai, if it turned watery, it might be from overbaking — the cream curdled and separated from the liquid.
susan, that’s great!!
lea, that was my worry too hence i used a loose-bottomed pan. you can line the pie plate with baking paper with a little overhang so you can just pull the whole thing from the pan after it has cooled.
ang sarap naman ng eggpie, sana matutu din ako magluto… pwde ba naman paki send naman ang tamang procedure sa pag luto ng eggpie? pls…. nman and share naman more types of cooking preparation… tnx
hi ms connie, thanks for this very yummy recipe!!! makakakain ulit ako ng egg pie its been too long since i’ve had one. finally kahit wala dito sa amsterdam, i’ll just make my own. question lang ms connie bakit hindi ko maaccess ung link for the crust?
Honey, I fixed the link.
thanks ms. connie!
Thanks for the recipe! It’s so informative and all!
I made my very first egg pie using these guidelines and guess what- I got a grade of 97 in my baking class! Domo arigato gozaimasu! It really helped me a lot!
hello ms. connie! its almost 12pm here and im just having a slice of your egg pie and it does taste nice…atat ako kse first time ko na gumawa ng pie crust hehe! i was really intimidated of doing one.
i encountered a problem when i mixed the syrup with the egg & honey mixture. nag-crystallize ung syrup ko. so i what i did is i got the crystallized syrup & put it back in the pan on low heat just to melt it and i added the egg-honey mixture. and it worked haay…pero ms. connie did u cool your syrup first before adding it?
lomobo din ang aking pie but when i brought it out of the oven nagsubside naman sya.
buti na lang i read the thread kse if not baka i wouldnt have used the setting for botton heat 
thanks for sharing, ms. connie!
Hi miss connie! i just made my first egg pie today – and just as i expected, i knew it wouldn’t be perfect, hehe. it actually turned out weird. It tastes great though, the custard is glossy but not smooth like yours in the picture. It got brownish on the sides but not on the center, and the most disastrous part is, one side of the custard expanded like an inflated balloon! haha!
I really don’t know which part of the process was not done right when i did follow your instructions step by step. Could it be our oven or the temperature? im using a conventional oven without a timer (worst)! Or if it doesn’t have anything to do with my oven, is it the egg being overbaked? i can’t blame the overbaking in this part since the filling is still wiggly. or maybe my dish (2 inches) is too deep that it’s not easy for the heat to penetrate or something? Or do i have to cool the sugar-water syrup first before adding it to the egg mixture? (bcoz what i did is i poured the syrup hot, but not boiling, to the egg mix).
Hmm, i dunno what the problem is, but i desperately want to at least if not perfect, make it right. Please help me Ms. Connie!
Leng, no, I didn’t cool the syrup. If you cool it, it will harden and you won’t be able to pour it.
Halley, I can’t guess. I don’t know the condition of your oven or the dish that you used or whether the sugar-water mixture reached the syrup stage. Sometimes, it just takes practice.
Hi Ms. Connie!
Yeah I think it just takes practice. By the way, I thought of adding your site in my blog coz I’m actually a frequent visitor here, although I don’t leave comments that much. Hope that’s fine with you. I’ve also posted there the picture of my very first egg pie. Hehehe.
Halley, I just saw your blog. The Cafe Bars had me drooling. Ooh la la. LOL
looks real yummy!!! i hope to learn how to bake too. ovens seem to intimidate me…parang kakatakot gamitin…waaahh!
just would like to ask if apple pies are available here in metro manila? what about ice cream cake? i’m dying to taste one. thanks and have a nice day!!!
Apple pie is available in many bakeshops. The best one: Hizon’s (P. Faura, Manila). Ice cream cakes at Dairy Queen.
Why does the crust on my egg custard pie sometimes come through the middle while cooking? Sometimes on pecan pies, too.
Patti, you mean the crust rises and gets mixed in with the filling? Blind baking the crust before pouring in the filling might help.
Hi miss Connie, I tried your egg pie recipe, but when I pour the syrup into the egg mixture it crystallized. I boil the sugar and water for 15 mins. until the bubbles subside. Do I need to mix the syrup immediately after I boil it into the egg mixture?
You have to pour it very slowly and you have to beat while pouring.