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Egg Pie Recipe

3 Hours 10 Minutes
30 Min Prep
3 Hr 10 Min Cook
Delight your friend and family with this yummy Egg Pie Recipe. Our savory Egg Pie Recipe makes for a crowd-pleasing dish that your family will love.
What You Need
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10 servings
Original recipe yields 10 servings
1 cup flour
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup cold butter, cut into small pieces
2 cups whole milk
1/2 cup half-and-half
3 eggs
3/4 cup sugar
1 tsp. vanilla
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Let's Make It
1
Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape dough into ball; flatten into disk. Wrap tightly with plastic wrap.
2
Refrigerate 1 hour.
3
Heat oven to 425°F.
4
Place dough between 2 lightly floured sheets of waxed paper; roll into 10-inch round. Discard top sheet of waxed paper. Spray 9-inch pie plate with cooking spray; invert over dough. Flip pie plate, holding pie plate and dough together. Discard second sheet of waxed paper. Gently press dough onto bottom and up side of pie plate; flute edge. Press double thickness of foil gently onto bottom and up side of crust, extending ends of foil over edge to prevent it from becoming too brown.
5
Bake 10 min. Carefully remove foil. Bake crust additional 2 to 3 min. or until lightly browned. Transfer crust from oven to wire rack. Reduce oven temperature to 400°F.
6
Cook milk and half-and-half in small saucepan on medium-low heat until heated through, stirring frequently. Whisk eggs in medium bowl until blended. Add sugar and vanilla; mix well. Gradually add milk, stirring constantly after each addition until well blended. Pour into crust.
7
Bake 25 to 30 min. or until knife inserted in center comes out clean. Cool slightly.
Kitchen Tips
Size Wise
Savor the flavor of this breakfast time pie while keeping portion size in mind.
Food Facts
When shaping the dough into a ball, handle it as little as possible to help prevent the baked crust from becoming tough.
Special Extra
Add 1/4 tsp. ground cinnamon or ground nutmeg to beaten eggs along with the sugar and vanilla.
How to Store
Refrigerate any leftovers.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 10g
50%
Trans Fat 0g
Cholesterol 100mg
33%
Sodium 150mg
7%
Total Carbohydrates 28g
10%
Dietary Fibers 0g
Sugars 18g
36%
Protein 6g
12%
Vitamin A
20%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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