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Hello, Angel Negosyo Partners! We’re here for your culinary milk needs for your negosyo! The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case. For orders less than 24 cans, you may buy from Lazada or Shopee

We are currently servicing select cities for now. If your location is not in the list, your area is not yet serviceable by our distributors. In the meantime, you may order from Lazada , Shopee or in supermarkets near you.


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The minimum order requirement for bulk order is 1 case or 24 cans. You may include assorted Angel products to form 1 case.

For concerns and follow-ups, you may send a message to @IloveAngelMilk on Facebook.

Mini Egg Pie

Rating
Difficulty Intermediate
Preparation Time 1 hour
Category
INGREDIENTS
PIE CRUST :
2 ½ cup all-purpose flour
1 tbsp sugar
1 tsp salt
½ cup unsalted butter, cut into cubes
½ cup shortening
5 tbsp iced water
CRUST FILLING :
3 egg yolks
2 whole eggs
1 - 410ml Angel Evaporada
1 - 380grams Angel Condensada
2 tsp calamansi juice
2 egg whites
KITA CALCULATOR
Makikita ang suggested price, puhunan, at potential kita with this calculator. Piliin lang kung ilang servings ang balak gawin para ma compute natin.
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Selling Price: Php 12.00/piece
Total Recipe Cost (Puhunan): Php 118.49
Potential Profit (Kita!):

PROCEDURE



    TO MAKE MINI PIE CRUST: IN A BOWL, COMBINE FLOUR, SUGAR, SALT. QUICKLY STIR. USING TWO FORKS, CUT BUTTER AND SHORTENING INTO THE MIXTURE UNTIL IT RESEMBLES COARSE MEAL.


  1. Drizzle water one tablespoon at a time and stir using a rubber spatula or wooden spoon.

  2. Transfer dough to a floured working surface. Form into a ball. Divide dough in half and flatten each into 1-inch thick disc using your hands. Wrap each tightly with plastic wrap and refrigerate for 30 minutes.

  3. For the custard. Combine egg yolks, whole eggs, Angel Evaporada, condensada and calamansi juice in a bowl. Whisk slowly until incorporated. Strain custard mixture.

  4. In a separate bowl, beat egg whites until soft peaks. Slowly fold in egg whites to the custard mixture. Set aside.

  5. Remove dough from the chiller. Let it rest for 5 minutes. Divide and shape dough into 20 small balls (approx. 30 grams each). Press each ball gently into the bottom and sides of a non-stick muffin pan. Poke holes using a fork.

  6. Pour custard mixture into prepared dough-lined muffin pan up to 3/4 full and bake in a 350 F oven for about 20 to 25 minutes or until crust is golden and a toothpick inserted in the middle of custard comes out clean.

  7. Remove from oven and allow to cool before removing from pan. Best served at room temperature.

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Disclaimer: Prices and stocks are subject to change depending on retailer.