In all a great recipe and It would be great for Thanksgiving!īA has the douchiest reviewers of any cooking site. I also agree, the corn powder (not freeze-dried corn, corn powder) is critical here, too.ĭelicious! while Iv'e never been to Milk Bar, I have made the recipe on their site and I prefer this one without the corn powder. The class is great and she really goes over technique that is unique to making this, which is missing here. I took her class and i'd say it helps to have her exact gram measurements for this pie. Once you made those adjustments, you got a more authentic Milk Bar Pie! And when you make the filling, use the paddle attachment on your stand mixer on low speed. This could be better and here’s how: This recipe is missing the Corn Powder, which you can get the freeze dried kernels at and put in the blender until you get a flour like consistency. I guess the butter in it is somehow too much. ![]() I ae tried it two times both went a disaster. There is definitely something wrong with this recipe. You sure that’s 10-12 servings?! I think that’s 1serving!□ so good! Please help! I love this pie (I have bought it from Milk Bar) but every time I try to make it something goes so wrong with the butter- it just puddles at the top! I am a pretty good baker and follow the original Milk Bar recipe to a T… I think it’s something to do with hig altitude? If anyone has a suggested fix please share! Sift powdered sugar lightly over top of pie. Step 4ĭO AHEAD: Can be made 2 days ahead. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Bake pie 30 minutes (filling may begin to bubble). Add cream, then egg yolks and vanilla and whisk until well blended. Add melted butter and whisk until blended. Whisk both sugars, milk powder, and salt in medium bowl to blend. Position rack in center of oven and preheat to 350☏. Place pie dish with crust on rimmed baking sheet. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Rub in with fingertips until mixture is moist enough to stick together. Using hands, crumble oat cookie into large bowl add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Transfer baking pan to rack and cool cookie completely. Bake until light golden on top, 17 to 18 minutes. Turn oat mixture out onto prepared baking pan press out evenly to edges of pan. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. ![]() Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Line 13x9x2-inch metal baking pan with parchment paper coat with nonstick spray.
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