Filipino Mini Egg Pie
This Filipino Mini Egg Pie recipe features a buttery and flaky pastry crust that's perfectly compliment with the sweet custard filling. These bite-sized treats are perfect for all ages.
Equipment
- non-stick muffin tin
Ingredients
- 2 sticks unsalted butter (or 1 cup cut into cubes)
- 2 cups all purpose flour
- 2½ tablespoon sugar
- ¾ teaspoon salt
- ¼ cup cold ice water
Egg Filling
- 6 large egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk the flour, sugar and salt until well combined. Add the cold, cubed butter.
- Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, until the dough comes together. Be careful not to over-mix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes to 1 hour.
- Preheat oven to 350 F.
- Meanwhile, In a bowl, whisk together the egg yolks, evaporated milk, condensed milk, and vanilla extract until well combined.
- On a floured surface, roll out the chilled dough to about ⅛-inch thickness. Using a round cookie cutter or a glass, cut circles from the rolled-out dough. Press each circle into the wells of a mini muffin tin to form the crusts.
- Prick the bottom of the crust with fork before adding the filling to prevent crust puffing up.
- Pour the egg mixture into each crust, filling them almost to the top.
- Bake the mini egg pies in the oven for about 15-20 minutes or until the filling is set and the tops are lightly browned.
- Allow the mini egg pies to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure that your pastry dough is properly chilled helps produce a flakier crust.
- Preheat oven to help them bake evenly and achieve the desired texture.
- Use non-stick muffin tin to prevent egg pies sticking to the pan.
- Pricking the bottom of the crust with fork before adding the filling to prevent crust puffing up.
- Do not overfill the mini egg pies with the custard filling.
- To help setting mini egg pies, allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack.
Nutrition
Calories: 394.6kcalCarbohydrates: 39.7gProtein: 8.3gFat: 22.8gSaturated Fat: 13.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.5gTrans Fat: 0.6gCholesterol: 152.1mgSodium: 225.4mgPotassium: 248.5mgFiber: 0.6gSugar: 23.6gVitamin A: 751.8IUVitamin C: 1.4mgCalcium: 189.6mgIron: 1.3mg
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