Milk Pie Recipe

Courtesy of one of our Pie regulars, Lucy, she’s kindly shared her popular Milk Pie for you to make at home.

It was smooth, milky goodness and there wasn’t a scrap left at our Christmas pie club in December.

If you have a pie recipe you’d like to share, feel free to email us at


500g all butter pastry short of puff (mine was sweet short)

500 ml jersey milk

100g  caster sugar

2 eggs separated

20g cornflour

25g plain flour

40g butter

1 vanilla pod (seeds) or 1 tbs of vanilla extract paste (I use vanilla paste)




Blind bake pastry case leave to cool I make mine the day before or you can buy pastry cases

In a pan place 400ml of the milk butter and vanilla bring to the boil

At the same time make the custard base of 2 egg yolks, 50 g of the sugar, flour, cornstarch and remaining milk make into a paste

Whisk egg whites with the other 50g sugar until soft peaks. Set aside

When the milk is boiling pour half over the paste whisking so no lumps then return back to the pan and keep stirring until thick. Remove off the heat and allow to cool for 5 mins.  Then fold in the egg whites. Pour into pastry case dust with cinnamon and nutmeg bake for 20/25 mins on gas mark 6 or what ever the equivalent is (180 I think). Until you have a wobble.

It will rise higher than the case but will drop back when it cools.

Leave to cool completely as the filing won’t set properly and may still be runny.



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