Egg Pie Recipe
The process of this recipe is very similar to a traditional egg pie, but the evaporated milk isn't used. This will produce three pans that are good enough for 24 people!
Equipment
- Mixer
- Oven
Ingredients
Crust
- 1000 g Cake Flour
- 450 g HICAPS Buttercream Ref Margarine
- 75 g White Sugar
- 15 g Salt
- 300 g Water
Filling
- 9 pcs Whole Egg
- 4 cups Boiling Water
- 450 g White Sugar
- 450 g Buttermilk Powder
- 1 tbsp Emulco Vanilla Flavor
Instructions
Crust
- Pre-heat Oven to 400 degress Fahrenheit and prepare boiling water
- Prepare the crust by mixing all the crust ingredients.
- Mix until well blended but do not develop the dough.
- Divide dough into 3 pieces. Flatten each dough into sheets.
- Place into well greased round egg pie pan.
- Decorate sides as desired and set aside.
Filling
- Mix whole eggs for 2 minutes at medium speed.
- Add 2 cups of boiling water and mix at low speed then add sugar while mixing.
- Add Buttermilk Powder and 2 cups water to mixture.
- Continue mixing for 3 minutes or until sugar and milk powder are well dissolved.
- Pour mixture into prepared crust using a strainer.
- Bake pies for 30 to 45 minutes at 400 degrees Fahrenheit
Nutrition
Nutrition Facts
Egg Pie Recipe
Serving Size
160.96 g
Amount per Serving
Calories
471
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4.2
g
26
%
Polyunsaturated Fat
5.113
g
Monounsaturated Fat
8.318
g
Cholesterol
83
mg
28
%
Sodium
509
mg
22
%
Potassium
373
mg
11
%
Carbohydrates
64
g
21
%
Fiber
0.7
g
3
%
Sugar
31
g
34
%
Protein
12
g
24
%
Vitamin C
1.1
mg
1
%
Calcium
240.46
mg
24
%
Iron
3.46
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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