Mini Egg Pies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
35 mins
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Chill
2 hrs
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Servings
12 Servings
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Calories
393 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
International
Mini Egg Pies
Description
The crust's preparation involves chilling the flour mixture and freezing the butter cubes to keep ingredients cold. This results in a tender, flaky crust when baked. Butter is cut into the flour until the mixture resembles coarse cornmeal with pea-sized butter bits, and ice water is added cautiously to just bind the dough without making it sticky. The cold dough is chilled before rolling out to maintain pastry texture.
The custard filling combines egg yolks with evaporated milk and sweetened condensed milk, then is strained for smoothness. The dough is divided into twelve portions and shaped into mini pie shells in muffin pans before filling. The pies bake to a golden crust with a silky, sweet custard inside.
This recipe’s emphasis on temperature control and gentle handling preserves the delicate crumb of the crust and the velvety nature of the filling. The pies can be served as individual desserts or snacks, highlighting their manageable size and sweet richness.
Ingredients
For the Crust
- 8 ounces butter
- 2 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- ¼ cup water ice
For the Custard FIlling
- 6 egg yolk
- 1 can evaporated milk 12 ounces
- 1 can sweetened condensed milk 14 ounces
Instructions
- Cut butter into cubes and freeze for about 30 minutes to an hour.
- In a bowl, whisk together flour, salt, and sugar and chill in the refrigerator for about 30 minutes.
- Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
- Slowly drizzle ice water to the flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If the dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH.
- Wrap dough with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat oven to 350 F.
- Meanwhile, in a bowl, combine egg yolks, evaporated milk, and condensed milk until blended. Using a cheesecloth, strain custard mixture.
- Divide dough into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin, gently flatten each ball into 4-inch diameter and ⅛-inch thickness.
- Spray holes of a 12-hole muffin pan with nonstick cooking spray. Lift each flattened dough and place into each muffin holes and with hands, gently press on sides and bottom. Trim off excess dough on edges.
- Pour custard mixture into prepared dough-lined muffin pan up to ¾ full.
- Bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.
- Remove from oven and allow to cool before removing from pan. Best served at room temperature.
Notes
- Use very cold ingredients, including frozen butter cubes and chilled flour, to achieve a flaky, tender crust.
- Work quickly when rolling and lining muffin pans to prevent dough from warming and becoming too soft; refrigerate dough briefly if needed.
- Add ice-cold water carefully, just enough for dough to hold together without stickiness, to maintain crust texture.
- Handle the dough gently and avoid overworking to prevent gluten development, which can toughen the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 158mg | 53% |
| Sodium | 406mg | 17% |
| Potassium | 248mg | 5% |
| Sugar | 23g | 46% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 190mg | 19% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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