Best Ruffled Milk Pie Recipes

RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
• Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
• Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
• Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
• Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

RUFFLED PUMPKIN MILK PIE

Steps:

• Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
• Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
• In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.

RUFFLED MILK PIE RECIPE - (4/5)

Steps:

• Preheat oven to 350 and brush a 14-inch round baking pan with some of the melted butter, lay 1 sheet of phyllo on a work surface with the long edge toward you. Loosely ruffle it by pushing the short ends toward each other with your hands to create a long concertina shape, then place it upgright in a loose spiral in the center of the prepared pan. Ruffle the remaining sheets of phyllo in the same way and continue the spiral until the base of the pan is filled with phyllo ruffles. Using a pastry brush, dab the melted butter on all the surfaces of the phyllo. Sprinkle with the ground cinnamon and bake for 25-30 minutes, or until golden brown. Meanwhile, pour the milk into a pan and bring to just below boiling point, then remove from the heat. Beat the eggs with the sugar in a bowl. Gradually pour in the milk a little at a time, beating constantly. Add the vanilla remove the pan from the oven and spoon the egg mixture over the baked phyllo covering all the surfaces evenly. Return the pan to the oven and bake for 25-30 minutes more, or until the filling has set. Dust with confectioners' sugar and extra ground cinnamon, and serve immediately.