you're making mealtime meaningful.
This pie is kind of hard to describe, but it’s something like if you made an oatmeal cookie that’s been infused with the flavors of vanilla and caramel. If you’ve ever had the original from Milk Bar then you already know how addictive this unique pie can be!
The secret to this unusual pie is the crust. To get this crust just right you have to first make a giant oatmeal cookie. Once that’s been baked you use the food processor to crumble it before pressing it into a pie pan.
The filling isn’t complicated to make, but has a rich flavor thanks to some brown sugar and generous amounts of butter and vanilla extract. Together these create a rich and chewy filling that reminds me of caramel, custard, or even toffee.
For the baking you only want to let this bake until the center no longer jiggles. After that turn the oven off and stick a wooden spoon in the door to let the oven (and pie) cool down slowly.
This minimizes the cracking on top, but you may still have some irregularities on the surface. That’s ok because after you chill this in the fridge the pie gets a final touch of some powdered sugar sprinkled in the center. This covers up some of the bubbling that might occur.
During baking the crispy oatmeal crust and the soft filling mingle to create a soft-bottomed pie with a firm edge. It’s heaven in a slice and worth making at home- especially if you’ve been craving a piece from the famous bakery.
Copycat Milk Bar Pie
Yield(s): 8-10 slices
6h 40m prep time
1h 12m cook time
Diet: Vegetarian
you're making mealtime meaningful.
For the crust:
- 10 tablespoons unsalted butter, softened and divided
- 6 tablespoons brown sugar, divided
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
For the filling:
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon nonfat dry milk powder
- 1/4 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, melted
- 5 1/2 tablespoons heavy whipping cream
- 3 egg yolks
- 2 teaspoons vanilla extract
- powdered sugar, for dusting
For the crust:
- Preheat oven to 350˚F. Combine 6 tablespoons butter with 4 tablespoons brown sugar and all granulated sugar and beat until fluffy in mixer. Add egg and mix until lightened in color. Add in remaining crust ingredients and mix until uniform in texture. Press into 11”x15” rimmed baking sheet lined with parchment paper to 3/8” thickness.
- Bake for 12-14 minutes or until lightly browned. Remove from oven and set aside to cool.
- When cooled add to food processor along with remaining butter and brown sugar and pulse until a sandy mixture forms. Press into a 9” pie pan.
For the filling and assembly:
- Preheat oven to 350˚F. Move rack to center of oven. Combine granulated and brown sugars, milk powder, salt, and butter in mixing bowl using a mixer or by hand. Mix in cream, egg yolks, and vanilla.
- Pour filling into crust and bake for 30 minutes. Reduce heat to 325˚F then bake for 25-28 minutes more or until center no longer jiggles. Turn oven off and place a wooden spoon in the door to let the heat slowly escape. Allow to cool in oven for 2 hours.
- Refrigerate pie for 4 hours or overnight. Dust with powdered sugar in center of pie before cutting into slices to serve. Best served cold.
Recipe adapted from If You Give a Blonde a Kitchen.