Milk Bar Pie Recipes

Steps:

• For oat cookie crust:
• Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
• Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
• For filling:
• Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
• Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Steps:

• In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
• On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
• When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
• On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
• Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
• Heat oven to 400°F (350°F in a convection oven). Arrange chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9-11 minutes. While in the oven, the cookies will puff, crackle and spread.
• At 9 min, cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional 2 min if the cookies still seem pale and doughy.
• Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days and in the freezer, 1 month.

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.

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.