This easy mini egg pie recipe is so creamy and delicious. Made of store-bought tart shells and easy-to-make custard filling. This classic egg pie recipe is perfect for a snack or dessert that could be ready in 30 minutes!
How to Make mini Egg pies
Preheat the oven to 350 F. Arrange the mini tart shells (frozen store-bought) on a baking sheet.
You can use your favourite pie crust recipe or try the pie crust recipe I made with my blueberry pie recipe. This pie crust can be made ahead and refrigerated or frozen, then thawed when ready to use.
Make the custard filling. In a medium bowl, add 2 eggs and 2 egg yolks. Set aside the 2 egg whites.
Whisk the eggs then add the condensed milk, evaporated milk, and sugar. Mix until the sugar is dissolved. Add vanilla, and lemon zest, and mix until blended.
To ensure smooth consistency, strain the custard filling. Use a fine mesh strainer and place over a liquid measuring cup to easily pour in the tartlets.
Beat egg whites into soft peaks or just until foamy. Pour the custard filling about 80% full into the tartlets.
Add about half a tablespoon of the meringue on each top of the custard filling. This will give that golden crust top of the egg pies. Use a dessert fork or spoon to blend the meringue on top of the custard filling.
Baking the egg pies. Bake in a preheated oven for about 20 to 25 minutes or until the top of the egg pies turn golden brown. Let it cool to a warm temperature to allow the custard to set.
Serve warm or cold.
More Pie and Pastry Recipes to try
Storing
These mini egg pies can be left out at room temperature for just a couple of hours. Keep refrigerated for up to 4 days in a sealed container. Although you can freeze it, the texture of the custard will dramatically change.
Mini Egg Pies
Watch How to Make It
Ingredients
- 24 mini tart shells
- 4 large eggs separated 2 egg whites
- 300 ml condensed milk
- 354 ml evaporated milk
- 3 tbsp granulated sugar optional adjust to your preferred sweetness
- ½ tsp vanilla
- ½ tsp lemon zest optional
Instructions
- Preheat the oven to 350 F. Arrange the mini tart shells (frozen store-bought) on a baking sheet. In a medium bowl, add 2 eggs and 2 egg yolks. Set aside the 2 egg whites.
- Whisk the eggs then add the condensed milk, evaporated milk, and sugar. Mix until the sugar is dissolved. Add vanilla and lemon zest, and mix until blended.
- Strain the custard filling in a liquid measuring cup to easily pour in the tartlets. Beat egg whites into soft peaks or just until foamy. Pour the custard filling about 80% full in the tartlets.
- Add about half a tablespoon of the meringue on each top of the custard filling. Use a dessert fork or spoon to blend and flattened the meringue on top of the custard filling.
- Bake in a preheated oven for about 20 to 25 minutes or until the top of the egg pies turn golden brown.
