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Ruffled Milk Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 69 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Ruffled Milk Pie is a delightful custard dessert featuring layers of buttery phyllo dough spiraled in a cake pan, baked to golden perfection and then filled with a creamy orange-scented milk custard. This elegant yet simple pie combines the crisp texture of phyllo with a smooth, spiced custard, making it a perfect dessert for gatherings or special occasions.

Ingredients

Units Scale

Phyllo Layers

  • 1/2 cup unsalted butter, melted
  • 8-10 sheets phyllo, thawed

Custard Filling

  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 orange
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once the phyllo is prepared.
  2. Prepare the Pan: Brush a 9-inch cake pan with melted butter and line it with parchment paper, pressing the paper into the edges and allowing some overhang for easy removal of the finished pie. This also helps contain the custard during baking.
  3. Moisten Phyllo Sheets: Place the thawed phyllo sheets between plastic wrap on a baking sheet, cover with another plastic wrap sheet and a damp towel sprinkled with water (not soaked) to keep them from drying out.
  4. Shape Phyllo Spirals: Take one sheet of phyllo and lay it horizontally on your work surface. Brush it generously with melted butter. Using your hands, gently scrunch the phyllo accordion-style into a thin horizontal strip, allowing minor tears to remain.
  5. Roll Phyllo Spirals: Starting at one end, loosely roll the scrunched phyllo into a spiral shape. Place this spiral in the center of the prepared cake pan.
  6. Arrange Remaining Spirals: Repeat the process with the remaining phyllo sheets, arranging each spiral snugly around the center spiral to form a ring, fitting approximately 6 or 7 spirals without compressing them.
  7. Bake Phyllo Base: Bake the spiraled phyllo in the oven for 15-20 minutes, until golden brown and crisp. Remove from the oven and allow to cool for about 10 minutes, keeping the oven on.
  8. Prepare Custard: In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, orange zest, ground cinnamon, and salt until smooth and well combined.
  9. Pour Custard over Phyllo: Gently pour the custard mixture over the cooled phyllo spirals in the cake pan, making sure it seeps into the gaps without disturbing the arrangement.
  10. Bake Custard: Return the pan to the oven and bake for an additional 15-20 minutes, or until the custard is fully set but still slightly jiggly in the center.
  11. Cool and Serve: Allow the milk pie to cool completely. Dust the top with powdered sugar and a light sprinkle of ground cinnamon before slicing and serving.

Notes

  • Make sure the phyllo sheets remain covered and moist to prevent them from drying out and cracking.
  • You can adjust the amount of sugar in the custard to your taste preference.
  • For easier removal, allow the pie to cool in the pan before lifting it out using the parchment paper overhang.
  • Serve with a dollop of whipped cream or fresh fruit for extra indulgence.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of pie)
  • Calories: 140 kcal
  • Sugar: 11 g
  • Sodium: 77 mg
  • Fat: 9 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 11 g
  • Fiber: 0.5 g
  • Protein: 3 g
  • Cholesterol: 69 mg

Find it online: https://tastyrates.com/ruffled-milk-pie-recipe/