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Milk Bar Pie

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Introduction

Discover the delightful twist on classic pie with our Milk Bar Pie recipe. A fusion of buttery crust and rich custard filling, this dessert is sure to captivate your taste buds.

Tips for this Recipe

  • For a smoother filling, ensure the egg yolks are at room temperature before mixing.
  • Preheat your oven to 350°F (175°C) for even baking of the crust and filling.

Why You Will Love This Recipe

Milk Bar Pie offers a unique blend of flavors with its creamy vanilla custard complemented by sweet, toasted oats. Its homely charm and irresistible taste make it the perfect dessert for family gatherings.

Ingredients

  • Nonstick vegetable oil spray
  • 9 tablespoons unsalted butter, divided
  • 5 1/2 tablespoons golden brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup golden brown sugar
  • 1 tablespoon nonfat dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Advised Equipments

Pie Dish – Ideal for baking Milk Bar Pie as it allows even cooking and easy handling.

Baking Pan (Diameter 9 inches) – A standard size that aligns with many pie recipes, ensuring the crust cooks well without burning.

Parchment Paper Sheets – Used for lining baking pans to prevent sticking and facilitate easy removal of the pie post-bake.

History of the Recipe

Milk Bar Pie has its roots in classic American desserts, evolving from a simple bar cookie into a deconstructed milkshake cobbler. The combination of oats and butter pays homage to traditional pie crusts, while the custard filling takes inspiration from old-fashioned ice cream bars.

Fun Facts About This Recipe

Did you know that ‘Milk Bar’ in Milk Bar Pie is a nod to upscale milkshake restaurants of the 1950s? These establishments offered an array of shakes and desserts, including oatmeal cookies. The modern twist on this classic treat brings nostalgia full circle with its unique blend of flavors.

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Milk Bar Pie

Milk Bar Pie

amanda

Equipment

  • Pie Dish - Ideal for baking Milk Bar Pie as it allows even cooking and easy handling.

  • Baking Pan (Diameter 9 inches) - A standard size that aligns with many pie recipes, ensuring the crust cooks well without burning.

  • Parchment Paper Sheets - Used for lining baking pans to prevent sticking and facilitate easy removal of the pie post-bake.

Ingredients

  • Nonstick vegetable oil spray

  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided

  • 5 1/2 tablespoons (packed) golden brown sugar, divided

  • 2 tablespoons sugar

  • 1 large egg

  • 3/4 cup plus 2 tablespoons old-fashioned oats

  • 1/2 cup all purpose flour

  • 1/8 teaspoon baking powder

  • 1/8 teaspoon baking soda

  • 1/4 teaspoon (generous) salt

  • 3/4 cup sugar

  • 1/2 cup (packed) golden brown sugar

  • 1 tablespoon nonfat dry milk powder

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly

  • 6 1/2 tablespoons heavy whipping cream

  • 4 large egg yolks

  • 1 teaspoon vanilla extract

  • Powdered sugar (for dusting)

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
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