It was so easy to make but of course I always get a bottle when I'm at the store just in case I ever run out. Mind. Blown. I'll never drink regular milk again.
Milk Bar Pie Recipe
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
Milk Bar Pie Filling
Milk Bar Pie Filling
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 egg white in the mixture. I believe the easiest, and best, way to separate an egg is to do so in your hands. You may also use the two half-shells to separate the eggs, 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 eggs! Save your egg whites for peanut butter nougat or pistachio cake, or cook them up for your doggies, for a shinier coat.
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 homogeneous. 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.