Mini Egg Cookie Pie

Imagine the joy of biting into a miniature pie filled with the comforting flavors of a classic egg custard, all wrapped up in a buttery, flaky crust. These Mini Egg Cookie Pies are a delightful twist on traditional egg pies, offering a perfect bite-sized treat that’s both charming and satisfying.

The beauty of these mini pies lies in their simplicity and elegance. Each bite offers a creamy, custard-like filling that’s perfectly balanced with a hint of sweetness. The crust is tender and flaky, providing a delightful contrast to the smooth filling. These pies are perfect for sharing, whether it’s at a family gathering, a holiday party, or a cozy afternoon tea.

But don’t let the simplicity fool you. These Mini Egg Cookie Pies are a showstopper, with their adorable size and irresistible flavor. They’re surprisingly easy to make, with steps that are straightforward and ingredients that are readily available. The key is in the balance of flavors, where the egg custard filling complements the buttery crust perfectly.

So, gather your ingredients and let’s dive into the world of Mini Egg Cookie Pies. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a favorite in your home, just as it has in mine.

Mini Egg Cookie Pies are a delightful and elegant twist on classic egg pies, offering a perfect bite-sized treat that’s both charming and satisfying. These mini pies feature a creamy egg custard filling encased in a tender, flaky crust, creating a harmonious blend of flavors and textures.

This recipe is easy to follow and uses simple ingredients that you likely already have in your pantry. The mini pies are baked to golden perfection, with a creamy filling that’s hard to resist. Whether you’re serving them at a party or enjoying them as a cozy treat, these Mini Egg Cookie Pies are a versatile and delicious option that’s sure to impress.

Exciting Story:

Every time I make these Mini Egg Cookie Pies, I’m reminded of the joy they bring to my family and friends. The combination of creamy egg custard and flaky crust is always a hit, and the bite-sized portions make them perfect for sharing.

One year, I decided to bring these mini pies to a holiday potluck. Among the variety of desserts, my Mini Egg Cookie Pies stood out. Everyone raved about the adorable size and the perfect balance of flavors. Since then, they’ve become my go-to recipe for any gathering, big or small. There’s just something about these mini pies that brings people together and leaves them smiling.

Why These Mini Egg Cookie Pies Are a Must-Try

These Mini Egg Cookie Pies are a must-try for their delightful bite-sized portion and irresistible flavor. The creamy egg custard filling is perfectly balanced with a hint of sweetness, while the flaky crust adds a delightful texture. These mini pies are a charming and elegant treat that’s perfect for any occasion, from holiday parties to cozy afternoons.

Their adorable size and irresistible flavor make them a standout option that’s sure to impress. Whether you’re serving them at a gathering or enjoying them as a personal treat, these Mini Egg Cookie Pies are a delightful and satisfying option that never disappoints.

What You Need For Mini Egg Cookie Pies

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3-4 tablespoons ice water

For the Egg Custard Filling:

• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

For the Topping:

• Powdered sugar, for dusting
• Fresh berries, for garnish (optional)

How to Make Mini Egg Cookie Pies

1. Prepare the Crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, pulsing until the dough comes together.
2. Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
4. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a cookie cutter or glass, cut out circles that fit the mini muffin tin. Press the dough circles into the muffin cups.
5. Prepare the Egg Custard Filling: In a bowl, whisk together the sugar, salt, milk, eggs, vanilla extract, and nutmeg until well combined.
6. Assemble the Mini Pies: Pour the egg custard filling into each dough-lined muffin cup, filling them about 3/4 full.
7. Bake the Mini Pies: Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. Allow the mini pies to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Serve: Dust the mini pies with powdered sugar and garnish with fresh berries, if desired. Enjoy these delightful bite-sized treats!

Tips For Mini Egg Cookie Pies:

• Chill the Dough: Chilling the dough helps to relax the gluten and makes it easier to handle. It also helps to achieve a flakier crust.
• Avoid Overfilling: Be careful not to overfill the muffin cups with the egg custard filling, as this can cause the pies to overflow while baking.

Substitutions and Variations:

• Crust Variations: You can use a store-bought pie crust to save time. Just follow the package instructions for baking.
• Flavor Add-Ins: Try adding a pinch of cinnamon or a splash of lemon zest to the egg custard filling for an extra touch of flavor.
• Topping Ideas: Experiment with different toppings, like a drizzle of caramel or a sprinkle of toasted coconut.

Make a Healthier Version:

• Reduce Sugar: You can reduce the amount of sugar in the filling by half without sacrificing too much flavor.
• Low-Fat Dairy: Use low-fat milk to reduce the fat content in the filling.
• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.

Closing For Mini Egg Cookie Pies:

And there you have it! These Mini Egg Cookie Pies are a delightful and satisfying treat that’s sure to impress. Don’t forget to let us know how your mini pies turn out, and consider checking out some of our other recipes for more delicious inspiration. Happy baking!

Frequently Asked Questions For Mini Egg Cookie Pies:

1. Can I use a different type of milk?
   • Yes, you can use 2% milk or even a plant-based milk for a dairy-free option.
2. Can I make the dough ahead of time?
   • Yes, you can prepare the dough up to a day ahead and store it in the refrigerator. Let it sit at room temperature for a few minutes before rolling it out.
3. Can I freeze the mini pies?
   • Yes, you can freeze the baked mini pies in an airtight container for up to 1 month. Thaw at room temperature before serving.
4. How do I prevent the crust from becoming soggy?
   • To prevent a soggy crust, avoid overfilling the muffin cups with the egg custard filling.
5. Can I use a different type of flour?
   • Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
6. Can I make larger pies?
   • Yes, you can use a standard muffin tin for larger pies. Adjust the baking time accordingly.
7. What can I use instead of nutmeg?
   • You can omit the nutmeg or use a pinch of cinnamon for a different flavor profile.
8. Can I omit the vanilla extract?
   • Yes, you can omit the vanilla extract if you prefer. The mini pies will still be delicious with just the natural flavors of the ingredients.
9. How do I know when the mini pies are done?
   • The mini pies are done when the crust is golden brown and the filling is set.
10. Can I add fruit to the filling?
    • Yes, you can add a small amount of berries or diced fruit to the egg custard filling for an extra touch of flavor.
11. How do I store leftover mini pies?
    • Store leftover mini pies in an airtight container in the refrigerator for up to 5 days. Enjoy them chilled or at room temperature.
12. Can I make these mini pies vegan?
    • Yes, you can use a vegan pie crust recipe and substitute the eggs with a flaxseed mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) for a vegan version.