I just had to come up with a busy mom version of the famous Milk Bar Pie I made the other day! It was so rich and delicious, I really understand why it gets so much praise. The problem was that it took quite a bit of time to make the recipe and then it took even longer to chill before I could dig in! So, my mind started doing what it always does, which is to try to come up with a revised recipe that is faster and taste just as good (or maybe even better). Enter, pre-made oatmeal cookies. I have created the busy mom version of the milk bar pie. Now, you can make these in a pie dish OR you can speed up the process with the ultimate milk bar muffins – they bake in a muffin pan and then you just eat them like a piece of pie! Both recipes are below. Pick the one you need and have some fun!
| PREP: 20 minutes | COOK: 30 minutes | YIELD: 2 Pies/12 muffins |
Ingredients:
For Crust:
- 4 cups of finely chopped oatmeal cookies (no raisins)
- 6 Tablespoons of melted butter
- 4 Tablespoons brown sugar (packed)
For Filling:
- 1 ½ cups granulated sugar
- ¾ cup brown sugar (packed)
- ¼ cup powdered milk
- 3 Tablespoons corn starch
- 1 teaspoon salt
- 2 sticks melted butter
- ¾ cup heavy whipping cream
- 1 teaspoon vanilla
- 8 egg yolks
Instructions:
- Preheat the oven to 350 degrees.
- Using a food processor of hand chopper, finely chop 16 oatmeal cookies or 4 cups worth.
- In a mixing bowl, combine the cookies, 6 TBS. melted butter, and 4 TBS. brown sugar.
- Spray two pie dishes with cooking spray.
- Firmly press the cookie mixture in the button and on the edges of the pie dishes to form the crust.
- In a stand mixer, on low, mix the dry ingredients.
- Then slowly add the butter, whipping cream, and vanilla.
- Add the egg yolks, one at a time, to the mixture. For a better texture get as much of the egg white off the yolk before adding it.
- Once, combined pour evenly between the crust.
- Place on a cookie to prevent spills in the oven.
- Bake at 350 degrees for 20 minutes.
- Reduce the oven temperature to 325 degrees, crack open the door until 325 is reached, and bake pies an additional 10 minutes.
- NOTE: These pies will be firm on the edges but jiggly in the middle.
- Remove pies and allow them to cool to room temperature.
- Once cooled place them in a freezer for an hour, or chill in a refrigerator overnight.
To make the “muffin” version of this which is actually faster, take a Texas-size muffin pan and spray with cooking spray. Press an oatmeal cookie into the bottom, and then fill ¾ way up with the filling. Bake for 15 minutes at 350 degrees, and then an additional 10 minutes at 325 degrees or until the edges are firm and the center “jiggly”.
Enjoy!
Maurie Kay
