Toasted Milk Pie Recipes

OLD FASHIONED MILK PIE

Steps:

• 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.

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

SISTER PIE'S TOASTED MARSHMALLOW BUTTERSCOTCH PIE

Steps:

• Heat chocolate and 1/4 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until chocolate is melted and mixture is smooth. Let ganache cool slightly, then scrape into pie crust and spread evenly over bottom. Let sit until set, 30-45 minutes.
• Preheat oven to 300°F. Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain. In a separate medium bowl, whisk eggs, milk, vanilla, and remaining 2/3 cup cream until no streaks remain. Whisking constantly, gradually add egg mixture to butter mixture and whisk just until combined and smooth. Pour filling into crust and place on a foil-lined rimmed baking sheet. Bake until filling is browned and puffed around the edges and the center 4" wobbles when pie is jostled, 55-70 minutes. Transfer to a wire rack and let cool, at least 4 hours and up to 12 hours (longer is better; do not refrigerate).
• Using an electric mixer on medium-high, beat corn syrup, 1 egg white, and 1/4 tsp. salt in a medium bowl until mixture is white, glossy, and tripled in volume, about 2 minutes. Reduce speed to low; gradually add powdered sugar. Increase speed to medium and beat until mixture falls back on itself in a thick, barely dissolving ribbon, about 2 minutes. Beat in vanilla. Set aside 3/4 cup marshmallow fluff in a small bowl; reserve remaining fluff for another use.
• Heat granulated sugar, cream of tartar, and remaining 2 egg whites in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), whisking constantly, until mixture is warm (not hot) and sugar is dissolved, about 2 minutes (rub a bit between your fingers to check; it should be free of grit).
• Using an electric mixer on high speed, beat until stiff, glossy peaks form and the sides of bowl are cool to the touch, 5-7 minutes. Add reserved marshmallow fluff to meringue and beat just to combine. Dollop marshmallow topping over top of cooled pie filling and use a spatula to spread, creating decorative peaks and swirls. Use a kitchen torch to toast marshmallow topping, if desired. Decorate with chocolate chips.
• Pie (without marshmallow topping) can be made 1 day ahead. Let cool, then store covered at room temperature.

MILK TOAST

Steps:

• Combine milk, sugar, and vanilla extract in a medium saucepan over medium heat; bring to a boil.
• Divide milk evenly into 3 bowls. Tear toast into bite-sized pieces and distribute evenly amongst bowls. Sprinkle with cinnamon.

RUFFLED MILK PIE

Steps:

• Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F.
• Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside.
• Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out.
• Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate.
• Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses.
• Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard.
• Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined.
• Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners' sugar.
• Cut into 8 wedges and serve warm.

MILK PIE

Steps:

• In small bowl, combine the cornstarch, sugar, and salt.
• Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
• Cook over medium heat, whisking constantly; 10-17 minutes.
• DO NOT BOIL!
• Reduce heat to low if necessary to prevent burning!
• After finished cooking, remove from heat and whisk in extracts.
• Cool to lukewarm and pour into baked pie crust.
• Refrigerate pie until set-- approximately 3-4 hours.
• Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.

CLASSIC TOASTED COCONUT CREAM PIE

Steps:

• 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
• 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
• 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
• 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
• 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
• 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
• 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
• 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
• 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
• 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
• Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
• Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
• Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
• Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

MALTED MILK PIE

Steps:

• Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
• Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
• Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
• While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
• Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
• Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
• Enjoy!

MILK AND HONEY PIE WITH CEREAL CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight.
• To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.

TOASTED MILK PIE

Steps:

• First, the custard will be very thin before baking so be sure to use a sturdy pie dish and not one that is disposable and flexible, otherwise you may end up with a big mess when transferring to your oven!Heat oven to 300F. Line a cookie sheet with parchment paper and spread the milk powder in a thin layer. Bake in oven for 6-9 minutes, watching it constantly and stirring a few times, until the powder has a nutty caramel aroma and is golden brown.Using the back of a spoon or a coffee grinder, crush into a very fine powder, ensuring there are no larger pieces that could end up in your pie. Set aside to cool.Raise oven heat to 450F. Line your pie crust with aluminum foil and fill with pie weights or uncooked beans or rice. Bake for 8 minutes, then remove the foil and bake for an additional 3 minutes. Remove from oven and set aside to cool.Lower oven heat to 350F.In a mixing bowl, using a fork or flat whisk, combine the eggs until just combined. You do not want to overmix them to the point of creating bubbles or foam.Add the sugar, salt, vanilla paste, and cinnamon, stirring gently until combined. Lastly, stir in the milk powder and milk.If your mixture is foamy or has a lot of bubbles, use a spoon to skim off the foam and pass the mixture through a fine mesh strainer to remove additional bubbles and any larger pieces of milk powder.Pour custard into cooled pie shell and cover the crust edges with strips of aluminum foil or a pie shield. Sprinkle generously with ground nutmeg.Bake for about 25 minutes, remove the foil, and bake for an additional 15-20 minutes. The pie should still be a little jiggly when you take it out of the oven and it will finish setting up as it cools. Cool on a wire rack, then store in the refrigerator. Serve chilled with whipped cream, if desired.Source: browniebites.netRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Combine ingredients and stir together.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
• Blend nut butter, honey, and vanilla until well mixed. Add dry milk, brown sugar, and raisins. Wrap in plastic and chill at least 2 hours. Form into 1- or 1½-inch balls and roll in shredded coconut, nuts, or sesame seeds. Rewrap each ball in small squares of plastic. Store in an air-tight container in the refrigerator. This delicious treat will keep for a week. Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.