@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/copycat-milk-bar-pie/#recipe
headline
nameCopycat Milk Bar Pie
descriptionThe pie you might not know you needed.
urlhttps://12tomatoes.com/copycat-milk-bar-pie
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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:
  1. 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.
  2. Bake for 12-14 minutes or until lightly browned. Remove from oven and set aside to cool.
  3. 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:
  1. 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.
  2. 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.
  3. Refrigerate pie for 4 hours or overnight. Dust with powdered sugar in center of pie before cutting into slices to serve. Best served cold.
The pie you might not know you needed.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Wheat, Gluten, Eggs, Milk, Wheat, Gluten, Eggs

Recipe adapted from If You Give a Blonde a Kitchen.

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Copycat Milk Bar Pie

Copycat Milk Bar Pie

5 from 1 votes
Cuisine: American
Servings: 8-10 slices
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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:

  1. 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.
  2. Bake for 12-14 minutes or until lightly browned. Remove from oven and set aside to cool.
  3. 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:

  1. 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.
  2. 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.
  3. Refrigerate pie for 4 hours or overnight. Dust with powdered sugar in center of pie before cutting into slices to serve. Best served cold.