This Milk Pie Recipe is a sweet treat - a creamy custard pie that's easy to make, and uses minimal ingredients.Jump to Recipe
This Milk Pie Recipe has at least four different origins that I could find. I originally heard of this recipe a long time ago, and I had always thought that it was a Pennsylvania Dutch recipe. But it turns out that it's a Greek dessert called Greek Milk Pie, sometimes it's called Sugar Pie or Sugar Cream Pie, and there's even a version that's made using phyllo spirals where the milk is poured over the sheets of phyllo dough.
It's also really similar to Milk Bar Pie (sometimes referred to as Crack Pie), if you've ever been lucky enough to try that, although the pie crust is a traditional crust rather than the oatmeal cookie crust.
Reasons To Love Milk Pie
- It only needs 5 simple ingredients that I almost always have on hand, and it comes together really quickly.
- The final product is a sweet and delicious old fashioned custard pie that's good at room temperature, cold from the fridge; and is even better the next day.
- Loved by children and adults
- No need for pie weights - you don't need to blind bake the pie crust.
- No need to break out the stand mixer
- It's just a fun name for a pie!
- Store bought pie shell or pie crust
- Granulated sugar
- Light Brown Sugar
- Heavy Cream (or half and half)
- Whole Milk
- Vanilla extract
How To Make this Milk Pie Recipe
Tips and Tricks
- Your baking time may vary based on your oven temperature, so determine doneness based on the look of the pie. It should be almost set, but not quite. The top of the pie should jiggle a bit, but not be wet. If it still seems too wet, put it back in the oven for 5 minutes and check again.
- I recommend a metal pie plate as they distribute heat more evenly than glass.
Toppings and Alterations:
I love nutmeg, so I use that when making this pie, but you could also do the following:
- Add either ground cinnamon or grate a cinnamon stick over the pie before baking.
- Once baked, top with confectioners' sugar
- Top with fresh raspberries
- Top with whipped cream
- Add cocoa powder to the mixture to make chocolate milk pie
- Add a bit of lemon zest to the pie filling
- Add little dabs of melted butter to the pie before baking
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Store any leftover pie in the fridge covered in plastic wrap or aluminum foil.
I recommend letting the pie rest in the fridge for at least a few hours for the most ease when cutting into it. It's a gooey pie by nature, and will be much easier to cut when cold.
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Easy Old Fashioned Milk Pie Recipe
- 1 pie shell or pie crust unbaked
- ⅔ cup white sugar
- ⅓ cup brown sugar
- 3 ½ tablespoon all purpose flour
- ½ cup heavy cream
- 1 teaspoon vanilla
- ½ teaspoon salt
- nutmeg or cinnamon
- Preheat oven to 400. Roll out your pie crust, and fit it into a pie pan, or use a premade already tinned refrigerated pie crust.
- In a small bowl mix together sugar, brown sugar and flour. Pour in cream, vanilla and salt, and stir to combine.
- Pour the cream mixture into the pie shell, then add milk ⅔ of the way up the pie crust. Grate fresh nutmeg or cinnamon over the top of the pie.
- Bake at 400 for 15 minutes, then lower the oven temperature to 350 and bake for another 40-50 minutes. Check the pie after 40 minutes baking at 350. Top of the pie should be jiggly, but not wet. Pie will continue to set as it cools.
- Let the pie cool almost to room temperature, then place in the fridge for two hours to fully set before serving.