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What the heck is Milk Pie?
I have to admit that when my husband first requested I make him a Milk Pie, I was completely in the dark as to what the heck it even was. I’m pretty sure my exact words were, “You want me to make you a whuuuut??” See, my hubby grew up at the Milton Hershey School in Hershey, PA, and one of the things he looked most forward to there was the occasional slice of Milk Pie that was baked up for the student homes. By the time I met him, he’d been away from the MHS for twenty years and was really wanting a slice… I think more for reminiscing than anything else. So, I told him that if he could dig up the recipe, I’d do my best to make him his Milk Pie.Jump to Recipe
Cut to a few weeks later. My man got onto some group chat boards (I honestly didn’t even know that these existed post-2004…) from all his MHS brothers & sisters (it really is a close-knit community for life) and someone had found the original recipe and posted it for all. He printed it out for me, and after reading it, I swore it was the weirdest recipe for pretty much anything I’d ever seen. But, I happened to have all the ingredients I needed to make it, so I gave it a go.
This Crazy Pie
Yes, it’s a crazy, loosey-goosey recipe. The whole time I was “stirring” ingredients with my fingers instead of a spoon, I thought that I was on an episode of Punk’d. BUT. When I was done, and it had cooled, and I served up a slice to the hubby… it was all worth it. The way his eyes lit up… I knew I’d done something right. He told me it was the best Milk Pie he’d ever had. Then I tried it.
You guys. This pie is unlike anything else. It’s so good! Creamy, and sweet, and… yum. It’s super old-fashioned. Like, I can imagine it being served at an Amish lunch or something. Needless to say, I’ve been making these pies quite a bit over the last few years.
Impressing the MHS Crowd
Cut to last week. My husband’s MHS brother, Devvon, was going to swing by the house on his way through Georgia and spend the night. I decided to throw together one of these pies, and attempt to do it deep dish style in my Deep Dish Pie Plate. I got a little concerned that it was taking so long to bake, but… YUM. I got the seal of approval from both the hubby and Devvon. Devvon even said it was the best piece of pie he’d ever eaten. (I’m sure he was exaggerating,… lol.) By the time he left the next morning, the entire pie had been eaten by the three of us. It’s that good.
- 1 unbaked pie crust
- 1/3 cup brown sugar firmly packed
- 2/3 cup granulated white sugar
- 3 1/2 tbsp all purpose flour
- dash salt
- 1/2 cup heavy cream
- 6 tbsp butter cold & cubed
- Watkins Ground Cinnamon for sprinkling
- Preheat oven to 400F. Move the racks so that the top one is in the center, and the bottom one is very close under it. You’ll want to put a baking sheet covered with either a silicone sheet or foil to catch drips on the lower rack.
- Mix flour, sugars, and salt in the crust with your finger. Yes, with your finger. That’s not a typo.
- Add the cream, and again, mix it into the ingredients with your finger. You’ll be able to feel when everything is properly incorporated. You’ll also be able to feel to make sure the crust has no holes or cracks in it.
- Top off the pie with milk. There is no exact measurement for this, but you’ll want to pour until the level of the milk comes just a little below where the pie crust is crimped. Don’t mix the milk in… it’ll mix while it bakes.
- Dot the top of the pie with the butter cubes, then sprinkle cinnamon liberally over the entire top of the pie.
- Bake at 400F for 15 minutes, then lower the temperature of the oven to 350F. Bake 45 minutes to an hour more. You’ll know when it’s done by watching the center of the pie. When it puffs up then falls back to the regular height again, it’s done.
- Cool completely before slicing.
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