Mini Egg Pies with creamy custard filling and a super buttery crust are the ultimate snack or dessert. They are fun to eat and make a great party or on-the-go sweet treat.
Before there was Kawaling Pinoy, my long-time dream was to have my own restaurant or catering services. Over the years, I thought of quitting my full-time job and taking the risky plunge, but the prospect of jumping into the water with both feet was daunting, especially with a dependent child still in college.
All I could do was take small steps and see where they brought me. I contacted a few restaurants, and Asian supermarkets in our area to offer my mini egg pies, leche flan, and cassava cake on a consignment basis and had a friend design a packaging label on Photoshop for my products.
I’d come home from work late in the afternoon, bake my goodies till dawn, and deliver them the next day before I went to work again. It was an exhausting one-person show but nonetheless exciting.
If you happened to be at a certain Asian supermarket in Carson, California mid-October of 2010 and saw a suspicious-looking woman taking pictures of their refrigerator, that would have been me. It was so surreal to see something I baked actually on the shelves for sale!
Unfortunately, after a year of sweating it out, I had to accept it was all but wishful thinking. Although the venture was successful on its own merits, it was too small-scaled to warrant hiring another pair of hands to help or to give up my job to focus on it a hundred percent.
But even if I don’t sell these mini egg pies anymore, I still regularly make them for potlucks or gatherings. Conveniently bite-sized with a crust so crisp and flaky and a custard filling so smooth and velvety!
Give them a try and let me know in the comments if I could have been the next Sara Lee if I held on to the dream a little longer. 🙂
How to store
Wrap the pies tightly with film, transfer to a container with a tight-fitting lid, and refrigerate for up to 4 days. Note that the crust can become soggy over time.
