Egg Pie

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Egg Pie

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Sarah discovered the best way to marry the two most important parts of an egg pie: the custard filling and the flaky crust. The filling, the heart of the egg pie, is a thick custard reminiscent of a firm leche flan. The edges are a light, buttery brown, lending a crunch to the otherwise smooth and creamy center with a chewy bottom crust.

Sarah’s Egg Pie is the ideal merienda companion and perfect to bring to brunches, picnics, or meriendas because true to its origins, it travels well and is uncomparably satisfying.

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Sarah discovered the best way to marry the two most important parts of an egg pie: the custard filling and the flaky crust. The filling, the heart of the egg pie, is a thick custard reminiscent of a firm leche flan. The edges are a light, buttery brown, lending a crunch to the otherwise smooth and creamy center with a chewy bottom crust.

Sarah’s Egg Pie is the ideal merienda companion and perfect to bring to brunches, picnics, or meriendas because true to its origins, it travels well and is uncomparably satisfying.