Mini Egg Pies
Quick and easy mini egg pies recipe that 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 snacks or desserts that could be ready in 30 minutes!
Servings: 24
Calories: 143kcal
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.
Video
Nutrition
Calories: 143kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 82mg | Potassium: 101mg | Fiber: 1g | Sugar: 10g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg