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Classic Milk Pie

Tuck into a tasty treat that stars our number one favourite ingredient - milk! This sweet and simple pie recipe from Tom Parker Creamery is perfect for light summer desserts and afternoon tea. Keep it simple and serve it straight out of the fridge, or dress it up with some colourful summer berries and a drizzle of cream. Yum!

  • Preparation time: 50 min(s)
  • Cooking time: 55 min(s)
  • Servings: 6-8

How to make

  1. To make the pastry, rub butter into flour, sugar, and salt until it resembles breadcrumbs. Mix in egg yolk and enough cold water to form a dough. Wrap and chill for 30 minutes.
  2. Once chilled, roll out and line a 23cm tart tin. Prick the base, line with baking paper, and add baking beans. Bake at 180°C (160°C fan) for 15 minutes. Remove beans and bake another 5–10 minutes until lightly golden.
  3. While the pastry is baking, gently heat the milk until hot but not boiling. In a bowl, whisk sugar, cornflour, eggs, and vanilla. Slowly pour the warm milk into the mixture, whisking constantly. Return to the pan and cook on low, stirring until slightly thickened. Stir in butter.
  4. Pour the custard into the pastry case. Bake at 180°C (160°C fan) for 30–35 minutes until just set with a slight wobble.
  5. Let it cool completely before dusting with icing sugar and slicing. Serve at room temperature or chilled.