Prep 15 mins
Cook 55 mins
My son-in-law has been trying to replicate (for years) a childhood favorite his mother made -- milk pie! We all laughed and teased him until I found this delicious version which I'm sure is destined to become a family tradition.
- Mix sugar, flour and salt in pie shell with your finger.
- Add the cream.
- Finish filling crust with milk.
- Sprinkle with nutmeg (or cinnamon).
- Bake at 400°F for 15 minutes, then 350°F for 40 minutes.
DH got talking yesterday (Thanksgiving) about the milk pie his paternal grandma used to make and how much he liked it. His mom said she'd eaten it but had never made it and didn't have a recipe. I made this for dessert tonight and told DH we were having a dessert experiment, since I couldn't tell from reading the reviews how it would turn out. I mixed the sugars, flour and salt with my fingers in the crust, as I was supposed to. I warmed the cream as one reviewer mentioned, and I stirred the milk and cream and dry ingredients together in the crust, also as someone mentioned. After the baking time was done I turned off my oven but left the pie in the oven as it cooled down. I admit to being surprised that it "set up" so much. I showed it DH and finally told him what it was and he said it looked exactly like what his grandma used to make. After an hour chilling in the fridge we cut into it, and DH was thrilled. He said it was just what he remembered and has now eaten three pieces. For me the flavor is a little underwhelming, but I made this for DH, and he's very happy with it.
This is the same recipe that I have from my Grandmother. She's 93 and calls this "Depression Pie", because it doesn't use a lot of sugar(which was rationed)The only difference is that her recipe calls for butter- the size of a walnut.I've made it without the butter and it's still very good. This pie is not as heavy and or as sweet as a sugar cream pie which is why my family loves it and it is delisious!!! Try it, you won't be dissapointed. (added thought) I always warm my cream in the microwave first and I bake the pie 45 min to 1 hour. The filling "looks" runny, but sets up as it cools. Maybe these two added thoughts will help those of you who try it in the future.
I made this last night as an early Christmas present for my sister, Tina. My mom loved it and I thought it was ok. Tina's a little more picky. She's been living in Indiana near the Amish and apparently they make it a little differently and even have another name for it. Maybe someone here knows the name (she can't remember it)? She said their's was more jelled and more vanilla flavored. NOTE: I had to cook it a little longer than described (10-15 min) until it bubbled up on the top for it to gel correctly. But I love that it was easy & cheap!