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Milk Bar Pie 2021-05-18, 1:35 PM

This impossible-to-put-down fan favorite filled with gooey buttery goodness and delivered
straight to your mouth in a hearty, toasted oat crust will have you coming back for more.

YIELDS: Makes enough for 2 (10-inch) Milk Bar Pies

TIME:

Home | Recipes | Milk Bar Pie

MILK BAR PIE

RECIPE
OVERVIEW

1. Oat Cookie
Recipe
2. Milk Bar Pie Filling INTRO
3. Pie Assembly We've got 3 recipes for the various parts of the pie.
Get ready...

1. OAT COOKIE RECIPE

INGREDIENTS
115 g (8 tbs) butter, at room temperature
75 g (1/3 cup tightly packed) light brown sugar
40 g (3 tbs) granulated sugar
1 e" yolk
80 g (1/2 cup) flour
120 g (1 1/2 cups) old-fashioned rolled oats
0.5 g (1/8 tsp) baking powder
0.25 g (pinch) baking soda
2 g (1/2 tsp) kosher salt
Pam or other nonstick cooking spray (optional)

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YIELDS
1 quarter sheet pan

STEP 1
Heat the oven to 350°f.

STEP 2
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 e" 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.

STEP 3
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.

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STEP 4
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.

STEP 5
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.

2. MILK BAR PIE® FILLING

INGREDIENTS
300 g (1 1/2 cups) granulated sugar
180 g (3/4 cup tightly packed) light brown sugar
20 g (1/4 cup) milk powder
24 g (1/4 cup) corn powder
6 g (1 1/2 tsp) kosher salt
225 g (16 tbs) butter, melted
160 g (3/4 cup) heavy cream
2 g (1/2 tsp) vanilla extract
8 e" yolks**

YIELDS
Makes enough for 2 (10-inch) Milk Bar Pies

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Milk Bar Pie 2021-05-18, 1:35 PM

NOTE
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 Milk Bar
Pie.

**NOTE ON EGG YOLKS

It will be the death of your wildly dense pie filling if
there is any bit of e" white in the mixture. I believe
the easiest, and best, way to separate an e" is to
do so in your hands. You may also use the two half-
shells to separate the e"s, but the cracked shells
can tear the yolk open, and you may not totally
separate all the white. If you do this by hand, you
can feel when you get every last bit of white away
from the yolk. Remember to wash your hands
under warm soapy water for 30 seconds or more
before and after you handle raw e"s! Save your
e" whites for peanut butter nougat or pistachio
cake, or cook them up for your do"ies, for a
shinier coat.

STEP 1

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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..

STEP 2
Add the melted butter and paddle for 2 to 3
minutes until all the dry ingredients are moist.

STEP 3
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.

STEP 4
Add the e" yolks, paddling them into the mixture
just to combine; be careful not to aerate the
mixture, but be certain the mixture is glossy and
homogeneous. Mix on low speed until it is.

STEP 5
Use the filling right away, or store it in an airtight
container in the fridge for up to 1 week.

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Milk Bar Pie 2021-05-18, 1:35 PM

3. PIE ASSEMBLY
INGREDIENTS
1 recipe oat cookie
15 g (1 tbs tightly packed) light brown sugar
1 g (1/4 tsp) salt
55 g (4 tbs) butter, melted, or as needed
1 recipe Milk Bar Pie® filling
Confectioners’ sugar (for dusting)

YIELDS
Makes 2 (10-inch) pies; each serves 8 to 10

STEP 1
Heat the oven to 350°f.

STEP 2
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.)

STEP 3
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

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Milk Bar Pie 2021-05-18, 1:35 PM

enough to do so, melt an additional 14 to 25 g (1 to

1½ tablespoons) butter and knead it in.

STEP 4
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.

STEP 5
Put both pie shells on a sheet pan. Divide the Milk
Bar 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 ji"ly.

STEP 6
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 ji"ly in the bull’s-eye

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Milk Bar Pie 2021-05-18, 1:35 PM

center but not around the outer edges. If the filling

is still too ji"ly, leave the pies in the oven for an
additional 5 minutes or so.

STEP 7
Gently take the pan of Milk Bar 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 Milk Bar Pie.

STEP 8
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.

STEP 9
Serve your Milk Bar Pie cold! Decorate your pie(s)
with confectioners’ sugar, either passing it through
a fine sieve or dispatching pinches with your
fingers.

RETURN: OAT COOKIE RECIPE RECIPE

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