Mini Egg Pies (Custard Pies)

I could have made one big pie and be done in 2 minutes but Nooo! I like making it difficult for myself…15 minutes individually lining muffin pans with pie crust. Yes, yes, I do have a life. But it’s a life that enjoys being in the kitchen. Besides, I think this cute mini eggpie one-servings will present better on a dessert table than messy, have-to-slice pies.

UPDATE: 12/18/2007
I actually wrote this post in the 2nd week of November before I had a change of web host and before the re-”theming” of my site. A few days ago, I discovered this blog event called THE MINI PIE REVOLUTION hosted by Karyn and Anne. Wow! Two people who see the possibilities of pies like I do!

Makes 24 Mini Egg Pies

Pie Crust
1 cup (8 oz) butter, slightly softened
4 cups all-purpose flour
1/4 cup water
1 tsp salt
2 tsp granulated sugar

Filling
1 can condensed milk
1 can evaporated milk
4 egg yolks

Cut butter into pieces. Add in flour, sugar and salt. Mix until mixture turns into little dough “pebbles”. Add in water. Consistency will be somewhat “crumbly”.
Form into 24 balls. Flatten balls into rounds of crust sheets.
Grease two 12-muffin tin pans with non-stick spray.
Line muffin holes with pie crust rounds. Trim edges.
Mix filling ingredients together. Pour or spoon into crust-lined muffin tins.
Bake at 350 F for 10-minutes or until middle is set and toothpick inserted comes out clean.

TIPS:
1) I use a tortilla-maker tool to minimize manipulation of the pie crust dough which results to a flakier crust. The kneading process elongates protein strands in the flour base and makes the crust hard.
2) Try adding macapuno (coconut sport) strands or sweetened jackfruit or mango strips into filling to give the pies a tropical touch.
3) There’s no need to prebake the pie crust.
4) Do not overfill pies to prevent spills as the filling will bubble during baking.

 

Recipes From the Oven in The CookMobile Archive:

Cassava Cake with Custard Topping

 

 

 

Banana Nut Muffin