Milk Pie Food

SOUTH AFRICAN MILK TART

Steps:

• Make the pastry according to recipe instructions then blind bake until golden brown and crisp. Remove from the oven and allow to cool.
• To make the filling, heat the milk, cream, vanilla, almond extract and nutmeg in a saucepan over medium heat.
• In a mixing bowl, whisk together the egg yolk, sugar, flours and salt.
• Once the milk is hot, whisk two ladles full of the milk into the egg mixture to temper the eggs.
• Pour the egg mixture back into the saucepan and cook until thickened, whisking continuously. Cook the custard for 2-3 minutes until thick and smooth.
• Pass the custard through a fine-mesh sieve. Beat in the butter.
• Pour the custard into the prepared crust. Spray a piece of parchment paper with cooking spray then press onto the surface of the custard to avoid a skin from forming.
• Place the milk tart in the fridge and allow to set for at least 4 hours but ideally overnight.
• Before serving, dust the cinnamon over the milk tart. Slice and serve.

OLD FASHIONED MILK PIE

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.

MALTED MILK CREAM PIE

Steps:

• Preheat the oven to 350°F.
• Combine the graham cracker crumbs and sugar in a medium bowl. Sprinkle the melted butter over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down any puffy spots and press to close any gaps in the crust. Cool to room temperature.
• In a large bowl whisk the egg and yolks with the cornstarch. Keep the bowl near the stove and have a mesh sieve next to the bowl
• In a saucepan whisk together the milk and the malted milk powder until all of the lumps are dissolved. Add the sugar. Cook over medium heat until scalding (just before a full boil). Take the pan off the heat.
• Whisk the scalding milk into the egg mixture then pour the mixture back into the pan. Set the sieve over the bowl from the eggs. Return the pan to low heat and cook the custard, stirring constantly, until the mixture thickens and just begins to boil. Just a bubble or two is all you need to see.
• Immediately strain the pastry cream into the bowl. Add the vanilla and butter to the hot custard. Whisk until the butter is melted.
• Pour the warm pastry cream into the pie shell. Cool for 10 minutes, then cover the custard with a piece of waxed paper or buttered parchment (this prevents a skin from forming). Refrigerate for at least 2-3 hours until the filling is completely chilled and set.
• Make the topping: Whisk the malted milk powder into the cream until there are no lumps of milk powder. Add the powdered sugar and whip to full peak.
• Spread the cream over the custard filling. If desired, decorate the top of the pie with white or dark chocolate shavings. Serve immediately or chill until serving.

GALAKTOBOUREKO: MILK PIE

Steps:

• In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
• Preheat the oven to 375 degrees F.
• Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
• Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
• With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
• The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
• Let cool, and serve, cutting pieces along the slits that you made before baking the pie.

MILK FLITCHER PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
• Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

MILK CHOCOLATE PIE

Steps:

• Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
• Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
• Cover and refrigerate for 4 hours.

MILK PIE

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.

RUFFLED MILK PIE

Steps:

• Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
• Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
• Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
• Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
• Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

MILK BAR'S CRACK PIE

Steps:

• Heat the oven to 350F.
• Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
• Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and knead it in.
• Divide the oat crust evenly between 2 (10-inch) pie tins. using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
• Put both pie shells on a sheet pan. Divide the crack pie® filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
• Open the oven door and reduce the oven temperature to 325° F. Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325° F, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull's-eye center but not around the outer edges. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
• Gently take the pan of crack pies® out of the oven and transfer to a rack to cool to room temperature. (You can speed up the cooling process by carefully transferring the pies to the fridge or freezer if you're in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product-freezing is the signature technique and result of a perfectly executed crack pie®.
• If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you're ready to get in there.
• Serve your crack pie® cold! Decorate your pie(s) with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
• Heat the oven to 350° F.
• Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium­ high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
• On low speed, add the flour, oats, baking powder, baking soda, and salt. mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
• Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won't end up covering the entire pan; this is ok.
• Bake for 15 minutes, or until it resembles an oatmeal cookie-caramelized on top and puffed slightly but set firmly. Cool completely before using. wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
• You must use a stand mixer with a paddle attachment to make this filling. It only takes a minute, but it makes all the difference in the homogenization and smooth, silky final product. I repeat: a hand whisk and a bowl or a granny hand mixer will not produce the same results. Also, keep the mixer on low speed through the entire mixing process. If you try to mix the filling on higher speed, you will incorporate too much air and your pie will not be dense and gooey-the essence of crack pie®.
• Combine the sugar, brown sugar, milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
• Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
• Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disap­peared into the mixture. Scrape down the sides of the bowl with a spatula.
• Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
• Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.

MILK BAR PIE

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.