Nest Egg Pie Recipes

BIG MAMA'S EGG PIE

Steps:

• Prepare the Crust: Whisk together flour, sugar, and salt in a bowl to combine. Add butter. Using a pastry cutter, cut butter into flour mixture until various-size crumbs form. Slowly add water, mixing with hands until dough forms, adding more water if needed until dough just comes together (there may still be some dry flour in bowl). Shape dough into a ball. Wrap tightly with plastic wrap; chill until cold, 45 to 55 minutes.
• Prepare the Filling: Cook milk and butter in a saucepan over medium-low, undisturbed, 10 minutes. Remove from heat. Cool to room temperature, 45 minutes.
• Whisk together eggs, sugar, flour, vanilla, and nutmeg in a medium bowl. Whisk in cooled milk mixture. Set aside.
• Preheat oven to 425°F. Unwrap chilled dough; place on a lightly floured work surface. Using a rolling pin, roll dough out to ¼-inch thickness. Transfer to an ungreased freezer-safe 9-inch pie plate. Press dough into bottom and up sides of plate. Crimp edges. Freeze Crust 10 minutes.
• Remove Crust from freezer. Line with parchment paper; add pie weights. Bake in preheated oven 10 minutes. Reduce oven temperature to 325°F. Remove Crust from oven; remove weights and parchment. Cool 10 minutes.
• Pour Filling into Crust. Bake at 325°F until top of pie is lightly browned and center jiggles just slightly, 35 to 40 minutes. Transfer to a wire rack; cool completely, about 1 hour. Sprinkle with additional nutmeg, and serve.

EASY EGG PIE

Steps:

• In a large bowl, whisk together flour, sugar and salt just until combined. Add the chilled pieces of cubed butter and cut them into the flour using a pastry cutter. The mixture should look like a coarse meal with some bits of flat pieces of butter still visible.
• Add ice water and continue to incorporate the ingredients using the pastry cutter until big clumps start to form. The dough should now come together when pressed with your fingers. If the dough is still too dry, or if some flour are still loose and not incorporating, add more ice water, about a teaspoon at a time just until the dough is forming together when pressed. The dough should not be really wet to the touch. Instead, it should just be moist enough to cling together when pressed with your fingers.
• Turn the dough over on a floured surface. Gather any loose crumbs and divide the dough into two equally sized balls. Flatten each slightly to form discs. Wrap them individually in plastic and refrigerate for 2 hours up to overnight. You can freeze one portion at this point for up to a month.
• Flour a working surface. Let the dough rest for about 3- 5 minutes. Roll the dough into 1/4 to 1/8 inch thickness. Flour your surface and your rolling pin as needed to avoid the dough from sticking. Gently lift the dough by wrapping it into the rolling pin and lower it down into your pie plate, centered. Ease the dough into the edges of the pie plate. Cut the excess dough hanging on the sides and decorate the edge of the dough by making crimples with your fingers. Refrigerate the dough for at least one hour.
• Place your rack in the lowest position of your oven. Preheat oven to 425 F. Combine and whisk together the beaten eggs and sugar in a medium bowl that has a spout. Add the milk, salt and vanilla extract and whisk all ingredients until smooth and incorporated.
• Brush the base of your pie crust with egg whites to prevent it from being soggy. Using the tines of a fork, prick several holes over the surface of your pie crust but not all the way to the bottom. Set the pie plate on a baking pan and place in the lowest rack of the preheated oven.
• Carefully pour the filling into the pie shell. Close the oven door and bake the pie for 15 minutes at 425 F. Then lower the temperature to 400 F and bake for another 25-30 minutes. The pie should be set on the sides but is a bit jiggly in the middle. This will set fully from the residual heat as it cools. Let the pie rest in the pan for about 15 minutes. Then refrigerate for at least 4 hours before cutting.

BIRD'S NEST PIE

Steps:

• Divide apples evenly between two greased 9-in. pie plates; set aside. In a bowl, combine flour, sugar, baking soda, cream of tartar, buttermilk and egg; mix well. Divide batter and pour over apples. Bake at 350° for 25-30 minutes or until pies are lightly browned and test done. Invert onto serving plates (so apples are on the top). Combine all topping ingredients; sprinkle over apples. Serve warm.

MERINGUE NESTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

BIRD'S-NEST PUDDING PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough 1/8 inch thick. Cut out a 13-inch round. Fit into bottom and up sides of a 9-inch springform pan. Freeze 15 minutes.
• Blind-bake crust: Line chilled crust with parchment and then foil, pressing into corners to hold up sides. Fill with baking beans or rice. Bake until sides are set and beginning to turn golden, 45 minutes to 1 hour. Remove paper and beans from crust and continue baking until bottom crust is golden brown and dry, about 10 minutes more.
• Meanwhile, stir together 1/2 cup sugar, 1/2 cup cranberries, cinnamon, nutmeg, and 1/4 teaspoon salt. Peel apples; scoop out cores from stem ends with a melon baller or a sharp-tipped spoon, leaving bottom ends intact. Fill hollows with 1 heaping tablespoon cranberry mixture, pressing down to fit as much in as possible and mounding slightly over tops. Transfer to an 8-by-8-inch baking dish. Dot with room-temperature butter. Thirty-five minutes before crust is done, place in oven and bake 25 minutes, turning apples halfway through so sides facing edge of dish face in. Cover with foil and bake until apples are just barely tender when pierced with the tip of a knife, 5 to 10 minutes more. Toss remaining 1/4 cup cranberries with juices in bottom of dish.
• Meanwhile, whisk together flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk egg yolk with remaining 1/2 cup sugar until combined. Whisk in flour mixture, then melted butter and milk. Beat egg whites until stiff peaks form, then gently fold into batter.
• Pour batter into warm crust. Nestle apples into batter, spooning cranberries and 2 tablespoons of juices from dish over top. Return to oven; bake until pie is puffed and beginning to turn golden on edges, and springs back when pressed in center, 30 to 40 minutes. Let cool at least 45 minutes. Serve warm, with ice cream.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.

RESTAURANT STYLE EGG CUSTARD PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour.
• Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

MINI EGG PIES RECIPE BY TASTY

Steps:

• Preheat oven to 220°C (430°F).
• Using a cup or mug with roughly the same diameter as the bottoms of your muffin tin, cut out 3 circles of puff pastry dough. Make sure you cut the circles out as closely as possible to save dough.
• With the remaining dough, cut out strips to wrap around the inside of the muffin tin cups. The strips should be about three centimeters (1 inch) wider than the depth of the muffin tin cups.
• Rub oil in the bottom of 3 to 4 cups in the center of your muffin tin. Place the puff pastry dough circles at the bottom of the cups, then wrap the dough strips along the walls of the cups.
• NOTE: The dough strips should come up a couple of centimeters (about an inch) taller than the wall of each muffin tin cup.
• Using your fingers, pinch and press the beginning and end of the strips together and then press the edges of the strips down near the edges of the circles to create one cohesive dough cup.
• Crack one egg into each dough cup and then season with a pinch of salt and pepper.
• Working carefully, pinch small sections of the tops of each dough wall together, crimping around the edge so that you bend the dough closer to the center and make five crimped crests on the top of each pie. You want to build a top to the pies but there will still be a circle in the middle with exposed egg.
• Place the muffin tin on a center rack in the oven and bake for 15-20 minutes, or until the puff pastry is golden brown and the egg looks set. Remove from muffin tin.
• Enjoy!

NEST EGG PIE

Steps:

• 1. Make a generous amount of mashed potato for 4 people add a knob of butter, a teaspoons of mustard & s&p to taste. Then whilst still hot add a couple of handfuls of grated cheddar cheese.
• 2. With scissors chop a packet of smoked bacon into small pieces & dice a large onion, fry both until crispy, add to mash.
• 3. Dice a couple of tomatoes reserving a few of slices, add chopped tomato to mash, mix in well. Then spoon into lasagne dish or equivalent.
• 4. With back of a spoon make 4 egg size holes, make them slightly larger than you think. Top with grated cheese & decorate with sliced tomato.
• 5. Break a raw egg into each hole, flavour egg with s&p. When ready to bake, place uncovered into an oven at 190c for approximately 45 minutes or until eggs are cooked (check around the sides of the egg with a knife and top is browned.

BIRD'S NEST PIE (OAMC)

Steps:

• Break spaghetti in half, and cook as directed on package until al dente; drain.
• While spaghetti is warm, combine with flax seed, 6 tablespoons water, and Parmesan chees.
• Use a spoon to press spaghetti into bottom and up sides of a well-greased, 10-inch pie plate.
• Saute onion in margarine, mix with sour cream, and spread over crust.
• At same time, brown sausage in a large skillet; drain fat.
• Stir in tomato paste and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally.
• Spoon over sour cream mixture.
• Cover dish with foil and freeze. Put cheese slices in a 1-quart bag; attach to side of dish.
• To prepare for serving, thaw pie and cheese, preheat over to 350 degrees. Bake pie, uncovered for 25 miutes. Arrange mozzarella slices on top; return pie to oven until cheese melts.

CLASSIC EGG CUSTARD PIE WITH LOTS OF NUTMEG

Steps:

• Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 1/8-inch-thick round. Fit into a 9-by-2-inch round fluted tart pan with a removable bottom. Line with parchment, and fill shell with pie weights or dried beans. Bake for 12 minutes. Remove beans and parchment, and bake until golden brown, about 25 minutes. Let cool completely in pan on a wire rack.
• With the tip of a paring knife, scrape seeds from vanilla bean into a saucepan, and add pod. Add cream and milk, and bring to a simmer. Remove pan from heat, and cover. Let stand for 10 minutes.
• Whisk together yolks and granulated sugar in a large bowl until pale and thick, about 2 minutes. Still whisking, add warm cream mixture in a slow, steady stream. Add arrowroot and nutmeg. Whisk until smooth. Strain through a fine sieve into cooled crust. Skim foam from surface.
• Bake until edges of filling are set but center is still slightly wobbly, about 40 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 4 hours (or overnight). Before serving, unmold, sprinkle with nutmeg, and dust with confectioners' sugar.