Milk Pie
Indulge in the creamy simplicity of Milk Pie, a timeless dessert that combines a buttery, flaky crust with a luscious vanilla custard filling. This recipe is perfect for anyone seeking a comforting yet elegant treat. The silky custard, made with whole milk, egg yolks, and a hint of vanilla, bakes to perfection inside a handmade pastry shell that’s both tender and golden. A sprinkle of ground cinnamon adds a delightful aromatic finish, though it’s optional for those who prefer pure vanilla notes. With just 30 minutes of prep time and a short chill in the refrigerator, this dessert is as approachable as it is satisfying. Perfect for family dinners, holidays, or anytime you’re craving a dessert that’s rich in flavor and steeped in tradition, Milk Pie is sure to become a cherished favorite. Serve it chilled or at room temperature for a slice of creamy indulgence! Keywords: Milk Pie recipe, creamy custard pie, homemade dessert, easy pie recipe, vanilla custard pie, traditional desserts.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 1 large Egg (for pastry)
- 2 tablespoons Cold water
- 500 milliliters Whole milk
- 30 grams Cornstarch
- 100 grams Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
- 0.5 teaspoon Ground cinnamon (optional)
Instructions
Start by preparing the crust. In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cubed cold butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
Add one large egg and two tablespoons of cold water to the mixture. Stir until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the custard filling. In a medium saucepan, whisk together the cornstarch and sugar. Gradually add in the milk while whisking to ensure there are no lumps.
Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to thicken and bubble. This should take about 5–7 minutes.
Once thickened, remove the saucepan from heat. Slowly whisk in the egg yolks, making sure to temper them by adding a small amount of hot mixture to the yolks first before combining. Add the vanilla extract and stir until smooth. Set aside to cool slightly.
Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any overhanging edges.
Pour the slightly cooled custard filling into the crust, spreading it out evenly. If desired, dust the top lightly with ground cinnamon for added flavor.
Bake the milk pie in the preheated oven for about 35–40 minutes, or until the crust is golden and the custard is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before slicing to allow the custard to fully set.
Serve the milk pie chilled or at room temperature. Enjoy your creamy and delicious dessert!
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
