Milk Pie
Creamy milk pie with a smooth custard filling and a tender crust, perfect for comforting desserts or family gatherings, featuring vanilla and a hint of sweetness.
Ingredients
Instructions
- Combine sugar, flour, and salt in a saucepan. Stir in milk gradually and cook over medium heat until bubbly, about 2 minutes, stirring constantly.
- Remove from heat. Stir the hot mixture into slightly beaten egg yolks. Cook for 2 minutes longer, then add butter and 1 teaspoon vanilla, mixing well.
- Pour the custard filling into the baked pie shell and let it cool before serving.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of low-fat. You can substitute the 2 tablespoons of butter with coconut oil for a dairy-free option. If you prefer a sweeter pie, add an extra tablespoon of sugar. Make sure to stir constantly while cooking to prevent the mixture from scorching. For a unique twist, add a pinch of nutmeg or cinnamon to the custard mixture.
Serving Suggestions
Serve the milk pie chilled or at room temperature for the best texture. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For added flavor, a drizzle of caramel sauce can enhance the sweetness. Consider serving alongside fresh berries for a refreshing contrast. This dessert also complements a strong cup of coffee or tea.
Storage & Reheating
To store leftovers, cover the milk pie with plastic wrap or foil and refrigerate for up to 3 days. When ready to enjoy, allow it to come to room temperature or warm it slightly in the microwave. Reheat in 10-second intervals to prevent it from overheating and becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Milk Pie contains roughly 279 calories, with 7g protein, 37g carbohydrates, and 9g fat. It is an excellent source of potassium (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1168mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pie crust?
Yes, you can use a graham cracker crust for a different flavor profile. A shortbread crust also works well and adds a buttery taste. Just ensure the crust is pre-baked to hold the custard filling properly.
How do I know when the custard is done cooking?
The custard is done cooking when it thickens and coats the back of a spoon. It should be slightly bubbly, but do not let it boil vigorously as that can lead to curdling. Stir constantly to achieve a smooth consistency.
Can I freeze the milk pie?
Freezing is not recommended as it can affect the texture of the custard. However, if you must freeze it, ensure it's well-wrapped to prevent freezer burn. Thaw it in the refrigerator overnight before serving, but be aware the texture may be slightly altered.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).