Mini Eggpies
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Ingredients
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.
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