Heavenly Egg Pie

I recently have this egg pie addiction, especially the ones made by Marby. I always buy it from Mini Stop near our office...It is so delicious and that drove me to make my own egg pie.

I made egg pie twice and I have perfected it on the second time...woohoo!!!


The first one I made had a super thick crust but the filling was good. My friends and I loved the filling...just the filling.

First Egg Pie

Now, I made another one again. I opted to make an egg pie because it's easier than the pandesal (which I am still on my way to perfecting). What I mean is it consumes less hours to make.


These are the pictures of the pies before they get baked inside the oven. You can see the egg whites floating. It makes the dark color on top of the egg pie. 

Egg pies before baking

As you smell the sweet taste of toasted egg whites, you open the oven doors and see rough dark brown covers of these heavenly food...and here they are!!! Tada! 

Evaporated-Milk Egg Pie

Fresh-Milk Egg Pie

I made two batches, one with fresh milk and the other one with evaporated milk. The fresh-milk egg pie has a white filling while the evap-milk egg pie has a yellowish filling. The one with evap is sweeter than the fresh-milk egg pie. My husband actually said that the fresh-milk egg pie is like the famous egg tart...so true! The evap egg pie is more Filipino-ish! Take your pick!

Nothing beats a home-made creation. Truly Ambrosia!