Best 3 Ruffled Milk Pie Recipes

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Indulge in the delightful goodness of Ruffled Milk Pie, a classic Southern dessert with a rich history dating back to the 1800s. This delectable treat features a creamy, custard-like filling enveloped in a delicate, ruffled pastry crust. The filling is made with simple ingredients like milk, sugar, eggs, and flour, resulting in a smooth and velvety texture. The ruffled crust adds a touch of elegance and sophistication, making this pie a perfect centerpiece for any occasion. Discover the secrets to crafting this timeless dessert with our collection of Ruffled Milk Pie recipes, including variations using buttermilk, sour cream, and even a gluten-free crust. Each recipe is carefully crafted to guide you through the process, ensuring a perfect pie every time.

Here are our top 3 tried and tested recipes!

RUFFLED MILK PIE



Ruffled Milk Pie image

Martha made this recipe on Martha Bakes episode 407.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 14-inch pie

Number Of Ingredients 8

About 6 tablespoons Clarified Butter, melted
12 to 14 sheets store-bought phyllo
1/4 teaspoon ground cinnamon, plus more for dusting
3 cups whole milk
6 large eggs
1 generous cup superfine sugar
1 teaspoon vanilla extract
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
  • Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
  • Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
  • Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
  • Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.

RUFFLED MILK PIE



Ruffled Milk Pie image

The secret to this easy ruffled milk pie is store-bought phyllo dough, which gets sprinkled with cinnamon-sugar, shaped into roses and coated in a creamy, rich custard. This version is based on the Greek dessert galatopita and is reminiscent of the Egyptian dessert Mesh Om Ali, which was made TikTok-famous by @RamenaSaidWow's omnipresent "crinkle cake." The result tastes like a churro meets crème brûlée and could not be any more decadent and delicious.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

7 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
1/3 cup plus 2 tablespoons plus 1 1/2 teaspoons sugar
Twelve 9-by-14-inch sheets frozen phyllo dough, thawed
1 cup whole milk
1/2 cup heavy cream
2 teaspoons pure vanilla extract
Pinch kosher salt
3 large eggs
1/4 cup sliced almonds, toasted (optional)
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the lower third of the oven, place a baking sheet on the rack and preheat to 350 degrees F.
  • Brush a 9 1/2-inch deep-dish pie plate (preferably with ruffled edges) with some of the melted butter. Stir together the cinnamon and 2 tablespoons plus 1 1/2 teaspoons of the sugar in a small bowl. Set aside.
  • Place the sheets of phyllo on a baking sheet and cover with a barely damp kitchen towel or several paper towels to keep from drying out.
  • Place 1 sheet of phyllo dough with a long side closest to you on a work surface. Brush the phyllo sheet with some of the melted butter until completely coated, then sprinkle with 3/4 teaspoon of the cinnamon-sugar. Using your hands, gently bring the long sides toward one another, scrunching the phyllo as you go to create a ruffled effect. Gently coil the phyllo into a rose shape about 3 1/2-inches in diameter. Place the phyllo rose in one corner of the pie plate. Repeat to make 3 more phyllo roses. Arrange them so they fill the bottom of the pie plate in a single layer. If the phyllo dough tears or breaks, it is okay since it will just add to the ruffled effect of the final pie. If there are any spaces between the phyllo roses, gently spread them with your hands until the roses cover the entire bottom of the pie plate.
  • Brush the 8 remaining phyllo sheets with melted butter, sprinkle with cinnamon-sugar and shape into a slightly smaller rose (2 1/2 to 3-inches). Place 1 rose in the center of the pie plate on top of the first layer, then surround it with the remaining 7 roses. If there is any remaining melted butter, drizzle it on top of the roses.
  • Bake on the preheated baking sheet until deep golden brown and crispy, 25 to 30 minutes, rotating the baking sheet once after 15 minutes. Allow to cool slightly on the baking sheet while you prepare the custard.
  • Place the milk and cream in a medium saucepan over medium heat and cook, stirring occasionally, until it just starts to steam, 7 to 10 minutes. Remove from the heat. Whisk together the vanilla, salt, eggs and remaining 1/3 cup sugar in a large bowl. While whisking constantly, gradually add the milk and cream mixture a little bit at a time until smooth and combined.
  • Pour or spoon the custard between the crispy phyllo layers; this will ensure that the phyllo on top stays nice and crispy. Bake until the filling is just set, 20 to 25 minutes, rotating the baking sheet after 10 minutes. Let cool on the baking sheet for 30 minutes. Sprinkle with the almonds if using and dust with confectioners' sugar.
  • Cut into 8 wedges and serve warm.

RUFFLED PUMPKIN MILK PIE



Ruffled Pumpkin Milk Pie image

This ode to a classic Greek galatopita, or milk pie, will knock the socks off your friends who order pumpkin-spice everything. It's also the ideal project to start with if you're new to baking with phyllo: you simply brush sheets of it with clarified butter, scrunch them into accordion-like shapes, and arrange them in a spiral in the pan. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Serves 6 to 8

Number Of Ingredients 12

8 tablespoons (1/2 cup) clarified butter or ghee, melted
14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
6 large eggs
3/4 cup pure pumpkin purée
1 cup whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon freshly ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt (we use Diamond Crystal)
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350°F. Lightly brush a 9-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment.
  • Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered. Brush remaining clarified butter over tops of phyllo ruffles in pan. Bake until golden brown, 25 to 30 minutes. Transfer pan to a wire rack and let cool while making filling (leave oven on).
  • In a large bowl, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth. Transfer mixture to a measuring cup or pitcher. Gradually pour over baked phyllo, evenly covering surface. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. Dust with confectioners' sugar and serve.

Tips:

  • Use fresh, high-quality ingredients: This will ensure that your pie has the best possible flavor and texture.
  • Chill the milk before using it: This will help prevent the pie from curdling.
  • Don't overbeat the egg yolks: Overbeating them will make the pie filling too thick and custardy.
  • Bake the pie until the top is golden brown and the center is set: A toothpick inserted into the center of the pie should come out clean.
  • Let the pie cool completely before serving: This will give the filling time to firm up and the crust time to crisp.
  • Serve the pie with your favorite toppings: Such as whipped cream, ice cream, or fruit.

Conclusion:

Ruffled milk pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give ruffled milk pie a try!

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