Best Milk Pie Recipes

PUMPKIN PIE, USING MILK AND FRESH PUMPKIN

Steps:

• Prepare and roll pastry for single-crust pie.
• Line a 9" pie plate with pastry.
• Trim; crimp edge as desired.
• In a large bowl stir together eggs, pumpkin, and half-and-half.
• Stir in sugar, flour, vanilla, salt cinnamon, nutmeg, and allspice.
• Pour pumpkin mixture into pastry-lined pie plate.
• To prevent over browning, cover edge of pie with foil.
• Bake in 375 F oven for 25 minutes.
• Remove foil.
• Bake for 40 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Cover and refrigerate within 2 hours.
• For Thanksgiving 2006 I added 3 small gala apples, sliced to the pie.

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

OLD FASHIONED MILK PIE

Steps:

• Mix sugar, flour and salt in pie shell with your finger.
• Add the cream.
• Finish filling crust with milk.
• Sprinkle with nutmeg (or cinnamon).
• Bake at 400°F for 15 minutes, then 350°F for 40 minutes.

ANY MILK PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Line pan with pasty, build up high fluted edge.
• Beat remaining ingredients together. Feel free to substitute alternate milks -- Almond, soy, coconut, whole, skim --Note: Rice milk does NOT work for this recipe -- Something about an enzyme that keeps it from thickening!
• Pour into pastry lined pan.
• Bake until knife inserted 1" from side comes out clean. Center may look soft but will set later.
• Bake at 425 degrees for 10 minutes then decrease to 350 degrees for 40-55 minutes. If crust starts to get too dark, cover with foil.
• Serve with sweetened whipped cream if desired.

MILK BAR PIE

Steps:

• For oat cookie crust:
• Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

MILK CHOCOLATE PUDDING PIE WITH BROWNIE CRUST

Steps:

• For the crust: Position a rack in the middle of the oven and preheat the oven to 325 degrees F.
• Coat the inside of a 9-inch pie plate with nonstick cooking spray.
• Melt the chocolate and butter in a small saucepan over medium heat, stirring continuously. Stir both of the sugars and the vanilla and salt into the chocolate mixture with a whisk. Remove from the heat and let cool for a few minutes. Stir in the egg and beat vigorously until fully incorporated. Add the flour and cocoa powder and stir just until combined; the batter should be sticky and fairly stiff.
• Spoon the batter into the middle of the pie plate and cover the batter with a piece of plastic wrap big enough to cover the pie plate. Smooth the batter across the bottom of the pie plate and 1/2 inch up the sides using your fingers. Remove the plastic wrap and bake until the top is crispy and a toothpick inserted into the center comes out clean, about 15 minutes. (Check the batter after 10 minutes; if the sides are slumping or the bottom puffs up, use the rounded back of a large metal spoon to push the sides back up the pie plate and the bottom back down.) Set aside on a wire rack to cool, at least 15 minutes.
• For the pudding: Whisk the sugar, cocoa powder, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, then the milk until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Stir in the chopped chocolate and vanilla until melted, then remove from the heat. Pour into the pie shell and cover with plastic wrap pressed gently against the pudding's surface (only if you don't want a skin to form). Refrigerate until set, about 2 hours.
• Shave some milk chocolate with a vegetable peeler or grater and scatter the pieces over the pie.

MILK-CHOCOLATE PUDDING PIE

Steps:

• Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
• Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
• Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)

FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE

Steps:

• for crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
• for filling:
• Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.

MILK FLITCHER PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
• Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

SWEET POTATO PIE WITH EVAPORATED MILK

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Prepare the filling by blending together the sweet potatoes, evaporated milk, 1 cup brown sugar, 1/2 cup butter, eggs, cinnamon, vanilla, salt, ginger and nutmeg. Pour filling into prepared crust.
• Prepare the topping by combining the flour, 1/2 cup brown sugar, cinnamon, ginger and mace. Using a pastry knife, cut the butter into the flour mixture until coarse crumbs form. Stir in nuts.
• Sprinkle topping over filling and bake at 400 degrees F (200 degrees C) for 50 minutes or until golden and a knife inserted in the center comes out clean.

SOUTH AFRICAN MELKTERT OR MILK TART (CUSTARD PIE)

Steps:

• Preheat oven to 400o F.
• Line bottom and sides of two pie plates (not deep dish) with puff pastry making raised edges.
• In a pot, bring milk to a slow boil and add butter, salt and cinnamon. Reduce to simmer.
• In a mixing bowl, combine custard powder, corn flour and cake flour. Stir in cold milk and mix to form a paste. Stir in a little of the hot milk mixture.
• Stir custard mixture into the pot of hot milk. Add 4 tbsp of the sugar and bring to a boil, stirring continuously.
• Remove from heat once the mixture has thickened. Discard cinnamon.
• Beat egg whites until stiff. Gradually beat in the remaining sugar. Set Aside.
• Beat egg yolks lightly and add a little of the custard mixture to the egg yolks.
• Then stir the yolk/custard mixture into the main custard mixture and add almond extract.
• Gently FOLD in the egg whites.
• Pour the mixture into the awaiting pie pans and bake for approximately 10 minutes.
• Lower the temperature to 350 F and bake for an additional 10 to 15 minutes or until the filling has set.
• Cool slightly and sprinkle the top of the custard pie with cinnamon and sugar.
• Serve cold.

MALTED MILK PIE

Steps:

• Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.

MILK PIE

Steps:

• In small bowl, combine the cornstarch, sugar, and salt.
• Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
• Cook over medium heat, whisking constantly; 10-17 minutes.
• DO NOT BOIL!
• Reduce heat to low if necessary to prevent burning!
• After finished cooking, remove from heat and whisk in extracts.
• Cool to lukewarm and pour into baked pie crust.
• Refrigerate pie until set-- approximately 3-4 hours.
• Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.

POOR MAN'S PIE (MILK PIE)

Steps:

• Preheat the oven to 375°F (160°C). Put the sugars, flour, and salt into the crust and gently mix by hand, ensuring that there are no clumps of flour. Drizzle the milk over the sugar mixture, but do not mix the milk with the sugar. You can add vanilla or almond flavoring if desired (instead of cinnamon). Dot the top of the pie with the pieces of butter and sprinkle the cinnamon over the top. Bake for 45 to 50 minutes. Remove from the oven and allow to set for at least 30 minutes before serving.

MALTED MILK PIE

Steps:

• 1. Mix the first three ingredients together and press into 9x13 pan. Freeze for 1 hour.
• 2. Add crushed malted milk balls and milk into the softened ice cream, mix well. Pour over crust. Freeze.
• 3. Mix marshmallow creme, malted milk powder, and milk together. Add whipping cream and beat in a mixer until stiff peaks form. Pour over ice cream. Freeze for several hours.

MILK CHOCOLATE CREAM PIE WITH MERINGUE

Steps:

• 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
• 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
• 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
• 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
• 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
• 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
• 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
• 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
• 9. Allow pie to cool and set filling. Serve and enjoy!

CRUSTLESS PUMPKIN PIE MADE WITH TOFU (NO MILK OR EGGS)

Steps:

• Preheat oven to 425°F
• Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly.
• Pour mixture into pie shell and bake for 15 minutes.
• Lower heat to 350 F and bake for another 40 minutes.
• Chill and serve.

PUMPKIN CHEESE PIE WITH CONDENSED MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pastry-lined pie plate on a baking sheet.
• Beat cream cheese with an electric mixer until fluffy; gradually add condensed milk and beat until smooth. Stir in pumpkin puree, pumpkin pie spice, and eggs. Mix until well combined. Pour batter into the pie shell.
• Bake in preheated oven until a knife inserted 1 inch from the edge comes out clean, about 45 minutes. Allow to cool for about an hour. Serve warm.

GALAKTOBOUREKO: MILK PIE

Steps:

• In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
• Preheat the oven to 375 degrees F.
• Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
• Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
• With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
• The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
• Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

S'MORES ICE CREAM PIE WITH WARM MILK CHOCOLATE SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Spray 9-inch-diameter metal pie pan with nonstick spray. Mix graham cracker crumbs and melted butter in bowl to blend. Transfer to prepared pie pan. Press crumb mixture onto bottom and up sides of pan. Bake until crust is set and golden, about 11 minutes. Cool completely.
• For filling:
• Using offset spatula, spread half of softened ice cream evenly in crust. Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over. Spread remaining ice cream over, covering graham crackers completely. Freeze until firm, at least 4 hours.
• Drop marshmallow creme by tablespoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of pie completely. Sprinkle mini marshmallows evenly over, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.
• For sauce:
• Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
• Preheat broiler. Cover pie crust edges with foil collar. Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes. Transfer pie to platter and serve immediately with warm sauce.