Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Milk Pie
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- #31998
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 unbaked pie shell
1 cup sugar (partly brown, more white than brown)
1/4 cup flour
1 dash salt
1/2 cup cream or half-and-half
milk
directions
Mix sugar, flour and salt in pie shell with your finger. Add the cream (half-and-half is fine). Finish filling crust with milk. Sprinkle with nutmeg.
Bake at 400 degrees F for 15 minutes, then 350 degrees F for 40 minutes.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
January 3, 2011
It may be that the directions don't call for mixing the dry ingredients with the cream or that flour just don't cut it to thicken it up. Maybe they forgot to mention it needs egg yolks. Whatever the problem,it turned out like a pie crust full of hot liquid milk after following this recipe.I even baked for an extra half hour with no change.
The ratio of everything in this recipe seems right for a traditional milk pie. You don't mix the dry ingredients with the milk. It might depend on what size pie crust you used (and the amount of milk you added to "fill"). One thing this recipe didn't state that I've seen in others is to let it stand after baking as a lot of the thickening process takes place then I imagine.