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Mini Egg Pies

Delightful mini pies filled with creamy custard in a flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 piece pie crust (store-bought or homemade)
For the filling
  • 4 large eggs Use fresh eggs for best results.
  • 1 cup sugar
  • 1 cup heavy cream High-quality cream enhances flavor.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • to taste nutmeg or cinnamon (optional for sprinkling) Add for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Fit your pie crust into a mini pie or tart pan.
  3. In a mixing bowl, whisk together the eggs, sugar, heavy cream, vanilla extract, and salt until smooth.
  4. Carefully pour the custard mixture into the prepared pie crusts, filling each about 3/4 full.
  5. Sprinkle a pinch of nutmeg or cinnamon on top if desired.
Baking
  1. Place the mini pies in the preheated oven and bake for 20-25 minutes, or until the filling is set and starts to turn golden on the edges.
  2. Let the Mini Egg Pies cool before serving. Enjoy warm or at room temperature.

Notes

For a unique flavor, consider adding lemon zest or almond extract. Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze for up to a month.