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Hi Rea, I tried it without separating the eggs and it did not brown at all. I think the eggwhites are what makes the top dark. Did you beat the eggwhites until soft-peaks stage? Then did you fold it gently with the eggyolks? After folding it, did you let the mixture sit for a long time before baking it? It's possible that the eggwhite bubbles deflated and there were not enough to make the top dark.
I also heard somewhere that bakers in Pinas spread a thin film of beaten eggwhites on top to make it really dark.
Tried the recipe both ways (separating the whites and not separating) but the pies didn't brown... Was wondering if I did something wrong? Thanks!
hello po,gusto ko lng pong malaman kung wat kind of milk ang gagamitin sa pag gawa ng filling ng egg pie kc gustong gusto kong magluto nun kc it is my favorite,kaya lng di ko lam kung condensed o evap b o wat kind of milk ba,please reply me nman o....thanks
gud day po ulit ms.celia.salamat po sa pag share mo ng recipe mo.alam ko na po i bake..god bless po..nkbili n rin po ako ng ceramic beans..try ko na nga po mg bake ngayon eh.sana po ma perfect ko kgya nung nasa pic.salamat po ulit..god bless po..
cel: Yes you can use a ready-made pie dough. It's best to defrost it first before baking. 
Kitty: Hello there! Yung baking beans ay puede mong gamitin ang kahit anong malalaking dried beans like kidney beans, navy beans, etc. Meron ding nabibili na ceramic beans para sa ganitong use. You can buy them in baking or cookshops.
Yung beaten eggwhites naman ay ifo-fold mo sa eggyolk and milk mixture hindi sa ibabaw.
gud day po ms.celia.ask ko lng po kung ano yun baking beans?ska yung egg white po ba need ko png i beat at ilgay sa ibabaw ng ngwa kong filling?pasensha n po begginer plng aq at na miss ko lng po tlga ang egg pie.very thankful nga ako kz may kgya nio na willing mg share ng mga recipe lalo na sa mga katulad ko.na khit mlyo sa pinas,eh pwedeng makain ang gustong kainin lalo at lutong pinoy..god bless po..
being away from manila i find comfort in recreating my favorite filipino dishes. thanks for this recipe. curious though... do you think it'll work if i just bought the frozen pie dough?
hello po!
i was so fascinated by all the food especially the desserts that you have tried to cook.. thanks for sharing with us the recipes.. i've become a frequent visitor of your blog after I saw an eggpie recipe from your blog. I have tried a different recipe but I got a problem with it. Maybe I just need practice. I will definitely try your version though, and I hope it will be successful this time.
hi ms. celia! thanks for all the info...can't wait to give the egg pie another try maybe sometime this week. meron po ba kayong recipe for silvanas? last time i tasted one was '96 pa! i'm so craving for silvanias! i don't mind how long the process is as long as it tastes good....hay, nakakamiss! btw, i'm here in calif. but i'm from pampanga originally. thanks again for all great recipes....nakaka-inspire talaga!
Hello again Ky no wonder it didn't come out right because you used semi-skimmed milk (2% fat). Full cream milk is around 4% fat. I'm sure the whole/full cream milk anywhere in the world is more or less the same and I bet you have lots of these in your supermarkets and groceries in the US.
Good luck!
wow, thanks for the quick reply. i actually used 2% reduced fat milk. i'm not sure if the full-cream fresh milk is the same milk here in the US. i don't know if it's the oven's thermostat because i bake regularly naman and ok naman. but yeah, i've been wanting to get an oven thermometer just in case....just wanted to let you know that i love the crust though that's why i want to give it another try. thanks again! i will also try ur apple pie recipe someday, when i get the craving....
Hi Ky I used normal full-cream fresh milk (not semi-skimmed or skimmed). You can use evaporated as well. I bet it will have a slight caramelly flavour.
As with the baking, I suspect your oven's thermostat is not accurate. I suggest you buy an oven thermometer (they're not expensive) and let it come to the required temperature before you bake anything. Good luck!
i followed everything in the recipe after almost 2 hrs. still not cooked so i put it back in the oven...what kind of milk did you use? i used regular milk....should i use evaporated milk? the eggpie in the picture looks good w/ the top dark, mine still not that dark.....
The pastry is quite good, but I had a problem baking it cause I use a loose bottom pan so the custard is dripping through the pan.....thats why next time i'll try your recipe and cook the pastry first. What sort of pan do you use in baking? do you also use loose bottom pan?
thanks a lot
Hi Precy, how did it turn out? The reason why the pastry is baked first is to prevent it going soggy. And yes you can use a different pastry recipe. Good luck!
Hello,
I try to baked an eggpie once but it turned out to be custard pie...At last I found one that really looks liKE an egg pie. Just want to ask if I can use a diff pastry recipe? do I have to baked the pastry first before putting the topping? Bec when I cooked mine I cooked both of them together.....
ces: Naku ubos na! 
Bayaan mo magtitira ako para sa yo next time.
Mike: Yes it's very similar pero I still think the tops of the ones in Pinas is even darker. Pero for now puede na sya. 
Manang: No probs. Musta ka na?
Maraming salamat sa recipe na to. Matagal na akong naghahanap ng recipe for this exact egg pie (madalas kasi custard pie na tipo ang nakikita ko, but I want that dark brown top, gaya ng egg pie sa Pinas). I will try it this week! Tenk yu!
hi Celia! this egg pie looks really yummy! and this reminds me of the egg tarts i used to eat when i was still in elementary. our school canteen operator would make some for her consumption and part of it would always end up in my lunch box for afternoon merienda . . .
miss egg pie! i'd settle for just a slice, ok half a slice? meron pa ba? late na ata ako sobra!
Anne & Lani: Updated na ngayon ang Lasang Pinoy portal. Medyo busy lahat kaya na delay ang announcement. If weren't able to join you surely can next time. Watch out for the next announcement probably within this week!
Joey: Hello there! Me too, I haven't had this for a looong time. That's why I was so happy that this recipe was successful.
Ajay: How are you girl? yeah ang tagal ko ng walang post dito. Super busy sa kung anu-ano.
Great pie, Manay Celia. Egg pies are still a fixture of bakeries here. Didn't realize you havent made an entry for quite a while..WB!
Oh I remember the local version of this! I haven't had it in ages! Your's looks really good
Ngayon ko lang nalaman na may LP pala. Mukang di makakahabol ang entry ko kasi wala pa akong nasa isip, hehehe.
Tita C, it looks really delicious. mas type ko sa eggpie iyong eggy version. I will try this at mukang madali lang naman kaya binookmark ko na.
Hi! Nagulat naman ako meron pa palang Lasang Pinoy I was just wondering bakit walang naka post sa site ng LP?
Your egg pie looks really good...
Stel !! This the one I was telling you about on the phone. Mercifully it came out well after that green egg tart disaster !
Hi Dexie, yeah it's quite delicious if I may say so.
penge rin. aga ng post mo..lol. gutom tuloy ako
ako din pipila sa penge line..it looks like the one i remember fr. childhood! must try.
Hi Ebb Tide, thanks for visiting. I love your blog by the way.
I love Pinoy egg pie. Your recipe looks good and the photo. Will try ithis recipe one of these days, when I am in the mood.
Hi Stef, Sha, and Iska: hallo girls !! If I can only send this egg pie via email I would have sent you one each.
sarap celia! yummy-looking sya!
I think yours is the 1st LP17 entry....
i believe on that... good quality of eggs talaga
that's one beautiful tart, celia! patikim naman!
'ala pa 'kong entry.... still on the road....
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