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
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
3/4 cup sugar
1 tsp. vanilla
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Let's Make It
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.
Refrigerate 1 hour.
Heat oven to 425°F.
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.
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.
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.
Bake 25 to 30 min. or until knife inserted in center comes out clean. Cool slightly.
Savor the flavor of this breakfast time pie while keeping portion size in mind.
When shaping the dough into a ball, handle it as little as possible to help prevent the baked crust from becoming tough.
Add 1/4 tsp. ground cinnamon or ground nutmeg to beaten eggs along with the sugar and vanilla.
How to Store
Refrigerate any leftovers.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.