The other day Raychel and I were really wanting something sweet to eat! I started looking at old recipes and commenting that I wanted something different. Something that wasn’t very heavy and seemed a little more “summer” worthy. Well, Raychel started telling me about a place she ate when she was on a trip to New York called the Milk Bar. She was telling me about their famous Milk Bar Pie and immediately she wanted me to make it. We looked for a recipe and found one on the Milk Bar web site (www.milkbarstore.com) and I made it! I normally don’t follow other people’s recipes to the T and this one isn’t the exception to that rule. It turned out to be a very sweet pie and it was very labor-intensive (which is probably why they charge you $45.00 to buy one) but in the end, it was exactly what I was looking for. My next step is to make a busy mom version of this sweet treat for those of us that don’t have the time to bake nor the money to spend for a pie.
Here is my version of the recipe (tweaked just a little)!
|PREP: 30 minutes||COOK: 50 minutes||YIELD: 1 – 9-inch pie|
Oatmeal Cookie Crust:
- 1 stick plus 1 Tablespoon of butter softened
- 6 Tablespoons (packed) brown sugar
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- NOTE: ⅛ is ½ of a ¼ teaspoon – LOL
- ¼ teaspoon salt (if the butter is salted, you may want to leave this out)
- ¾ cup granulated sugar
- ½ cup (packed) brown sugar
- 1 Tablespoon nonfat dry milk powder
- ¼ teaspoon salt
- 1 stick melted butter
- ⅓ cup heavy whipping cream
- 4 large egg yolks
- 1 teaspoon vanilla
- Powdered sugar (for dusting)
- Pre-heat oven to 350 degrees
- Line a 9 x 13 baking dish with parchment paper and then spray with cooking spray
- In a mixing bowl, combine 6 Tablespoons butter, 4 Tablespoons brown sugar, and 2 Tablespoons granulated sugar until light and fluffy.
- Add the one whole egg and continue to mix.
- Mix in the oats, flour, baking soda, and optional salt.
- Mix until well blended.
- Evenly spread the cookie mixture on the prepared 9×13 dish and bake in the preheated oven for 17 minutes (or until golden brown).
- Cool the cookie completely.
- Crumble the cooled cookie into a large bowl and add the remaining 3 Tablespoons of room temperature butter and 2 Tablespoons brown sugar.
- Combine with fingers until moist and press evenly into a 9-inch glass pie dish.
- Place the pie dish on a cookie sheet.
For the Filling:
- Using a whisk, combine the granulated sugar, milk powder, and salt in a medium bowl.
- Whisk in the melted butter.
- Add in the heavy cream, egg yolks, and vanilla.
- Pour the mixture in the pie crust.
- Bake on the medium rack in the still preheated oven for 18 minutes.
- Crack the oven door, reduce the oven heat to 325 degrees and continue to bake for 8 more minutes.
- Cool completely and place in the refrigerator overnight before serving.
- Dust with powdered sugar. (optional)