Milk Pie

READY IN: 42mins
Recipe by love4culinary

Delicious pie that is very popular in South Africa Cook time does not include time to bake your crust.

Top Review by HeatherFeather

This was a very tasty & creamy, rich dessert. The pie filling was truly delicious and deserves 5 stars for flavor. However, I had difficulty getting this to firm up as a pie- I suspect that the short cooking time is the culprit here-after the full 12 minutes, it was still very, very thin - it did not even coat the back of my spoon. So, I cooked my filling an additional 5 minutes, until it just started to coat the spoon - I was tempted to cook it even longer, but I was afraid to overcook it. It did firm up more on cooling, but never enough to slice into pie wedges, even after chilling overnight. Next time, I would continue cooking longer - until it has thickened up more. But this was really quite tasty as a custard and I will make this again, but perhpas just make the filling and put it into a glass bowl.

Ingredients Nutrition

  • 4 12 tablespoons cornstarch
  • 14 teaspoon salt
  • 34 cup sugar
  • 3 12 cups whole milk
  • 1 egg, beaten
  • 12 teaspoon almond extract
  • 12 teaspoon vanilla extract
  • cinnamon sugar (to garnish)
  • 1 baked 9 inch single crust pie shell


  1. In small bowl, combine the cornstarch, sugar, and salt.
  2. Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
  3. Cook over medium heat, whisking constantly; 10-17 minutes.
  5. Reduce heat to low if necessary to prevent burning!
  6. After finished cooking, remove from heat and whisk in extracts.
  7. Cool to lukewarm and pour into baked pie crust.
  8. Refrigerate pie until set-- approximately 3-4 hours.
  9. Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.

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