Mini Egg Pies
Mini Egg Pies are creamy, buttery, and the perfect portable size for parties and gatherings. They're delicious as a midday snack or after-meal dessert.
Servings: 12 Servings
Calories: 393kcal
Ingredients
For the Crust
- 8 ounces butter
- 2 cups flour
- 1 teaspoon salt
- 2 tablespoons sugar
- ¼ cup ice water
For the Custard FIlling
- 6 egg yolks
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
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.
Video
Notes
- The key to buttery, flaky crusts is starting with VERY cold ingredients. I recommend freezing the butter cubes and chilling the flour for a few minutes to maintain cool temperatures.
- For a tender crust, use ice-cold water and add just enough amount for the dough to hold together. The dough should not be sticky but shaggy and feel almost dry to the touch.
- Chill the dough in the refrigerator for at least 30 minutes before rolling it out, especially during hot weather. Work fast while rolling and lining the muffin pans, so the dough doesn't heat up. If it softens, tears apart, or sticks on the work surface, return it to the refrigerator to chill for about 5 minutes.
- Handle the dough gently and do not over-manipulate to prevent gluten formation.
Nutrition
Calories: 393kcal | Carbohydrates: 39g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 158mg | Sodium: 406mg | Potassium: 248mg | Sugar: 23g | Vitamin A: 760IU | Vitamin C: 1.4mg | Calcium: 190mg | Iron: 1.3mg