Creamy Milk Pie
Indulge in a decadent dessert with this creamy milk pie that boasts a rich, luscious filling encased in a perfectly flaky crust. Perfect for any occasion, this pie is a delightful treat that is sure to impress your friends and family.
Ingredients
For the Pie Crust:
🥄 3 cups all-purpose flour
🧂 Pinch of salt
🥄 1 teaspoon baking powder
🧈 4 tablespoons soft unsalted butter
🥚 1 egg
💧 1 cup room temperature water
For the Filling:
🌽 1/2 cup cornstarch
💧 1/2 cup cold water
🥛 1 can evaporated milk
🥛 1 can condensed milk
🍦 1 tablespoon vanilla extract
🌿 Ground cinnamon (for sprinkling)
Instructions
1- Prepare the Crust:
- In a large mixing bowl, combine the flour, salt, and baking powder.
- Add the softened butter and mix it into the dry ingredients until it resembles coarse crumbs.
- Incorporate the egg, mixing well.
- Gradually add the water, mixing until a dough forms.
- Roll the dough out to about 0.5 cm thick.
- Place the rolled dough into a greased 12-inch pie pan, trimming the edges as needed.
- Poke holes in the bottom of the crust with a fork to prevent bubbles.
- Bake in a preheated oven at 375°F (190°C) for 35 minutes.
- Allow the crust to cool completely before adding the filling.
2- Prepare the Filling:
- In a small bowl, dissolve the cornstarch in cold water, ensuring there are no lumps.
- In a pot over low heat, combine the evaporated milk and condensed milk.
- Stir continuously and add the vanilla extract.
- When the milk mixture is heated through, slowly add the cornstarch mixture while whisking constantly.
- Continue to whisk until the mixture thickens.
3- Assemble the Pie:
- Pour the thickened milk filling into the cooled pie shell.
- Let the pie rest until it has cooled and the filling has become firm enough to slice.
- Before serving, sprinkle the top with a bit of ground cinnamon.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 8 servings
Equipment: Pie pan, rolling pin, saucepan, whisk
Cooking Tips:
- Ensure that the milk mixture is stirred continuously to avoid burning or sticking to the pot.
- Make sure the pie crust is fully cooled before adding the hot filling to prevent it from becoming soggy.
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